The secret to getting those tall, beautiful, bakery-style muffin tops is baking them at a very high heat for the first 5 minutes. This causes the baking powder to react rapidly and push the batter up before the crust sets.

Ingredients You Need

• 3 large overripe bananas, mashed
• 1/2 cup melted butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1/4 cup milk
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped walnuts (toasted)

Step-by-Step Instructions

1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk together the mashed bananas, melted butter, both sugars, eggs, and milk until smooth.

3. In a separate bowl, whisk the flour, baking soda, and salt. Fold the dry ingredients into the wet ingredients using a spatula. Do not overmix! Fold in the walnuts.

4. Fill the muffin liners all the way to the top. This is crucial for tall muffins.

5. Bake at 425°F for exactly 5 minutes. Then, keeping the muffins in the oven, reduce the heat to 350°F (175°C) and bake for an additional 12-15 minutes, or until a toothpick comes out clean.

Troubleshooting: Why is my Bakery-Style Banana Nut Muffins not turning out right?

If you are having trouble getting this recipe right, ensure you are measuring ingredients accurately. Baking and cooking are sciences, and the right ratios matter. Also, check your oven temperature; many ovens run hot or cold.