Rise and Shine with the Perfect Morning Muffin
For many of us, mornings can be a struggle. But what if you could start your day with a delicious, energizing treat that would make getting out of bed a little easier? Look no further than this decadent espresso-flecked morning muffin, topped with a crunchy walnut crust.
The Ultimate Muffin Ingredients
To make these mouthwatering muffins, you’ll need:
- 2 cups of white whole-wheat flour
- 2 teaspoons of aluminum-free baking powder
- 1/2 teaspoon of fine-grain sea salt
- 1 1/4 cups of chopped toasted walnuts
- 1 tablespoon of fine espresso powder
- 6 tablespoons of unsalted butter, softened to room temperature
- 3/4 cup of natural cane sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1 cup of plain yogurt
- 1 1/2 cups of mashed overripe bananas (about 3 large bananas)
The Magic Happens in the Kitchen
Preheat your oven to 375°F and position the racks low in the oven. Line 12 muffin cups with paper liners to get started.
In a bowl, whisk together the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder. In a separate large bowl or stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients. Be careful not to overmix, as this can result in tough muffins.
The Final Touches
Spoon the mixture into the prepared muffin tin, filling the cups two-thirds full for regular muffins or to the brim for a big-topped version. Top with the remaining 1/2 cup of walnuts and bake until golden, about 25 minutes. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
With these delicious morning muffins, you’ll be jumping out of bed in no time!
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