Classes are over so let the cooking and baking begin!

I made these for breakfast yesterday and boy were they good! The recipe is from Fine Cooking’s “Breakfast and Brunch” special magazine. There are so many good recipes inside so get ready to see a lot more!

These muffins were especially good because they were BIG. Not your puny little muffins that you have to eat three of to feel full – but those big, wide-topped muffins that you see in a bakery window and just have to have… Plus, bananas and walnuts are such a satisfying combination, then you top it with a cinnamon glaze? Sheesh, I’m sold!

Banana Walnut Muffins
Makes 12-16 muffins
Recipe from Fine Cooking’s “Breakfast and Brunch” magazine

Ingredients:

Muffins:
3 1/2 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cup
10 tbsp unsalted butter, melted and cooled slightly
1 cup skim milk, at room temperature
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 1/2 cups thinly sliced bananas
3/4 cup walnut pieces, toasted
1 tsp vanilla extract

Glaze:
2 cups powdered sugar
1/4 tsp cinnamon

Directions:
1. Melt the butter and get it cooling. Set out the milk, sour cream and eggs so it can get to room temperature. (Do this way ahead of time! Its the key to the recipe!) Toast the walnut pieces.
2. Preheat the oven to 350F and line your muffin tins with muffin baking cups. I also sprayed the muffin tin so the muffin tops would be easy to get off. In a large bowl, mix the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the sugar, butter, milk, sour cream, eggs and egg yolk until well-combined.
3. Pour the wet ingredients into the dry ingredients and fold gently until just moistened. Gently fold in the banana pieces, walnut pieces and vanilla. Do not overmix – leave the batter a little lumpy.
4. Spoon the batter into the muffin cups, mounding the batter 3/4 inch higher than the rim of the cups. Bake for 30 to 35 minutes, until the tops are golden brown. Let cool for 15 to 20 minutes on a wire rack.
5. When cool, whisk the powdered sugar and cinnamon with 4 tablespoons of water (or however much you need for the right consistency). Pop the muffins out of the tin and place on a rack with foil underneath. Pour the glaze onto the tops of the muffins, using a pastry brush to spread it. Let the glaze dry for 15 minutes and then enjoy!