Yield: 6 banana hazelnut muffins // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
This recipe is for when you have that one banana going bad on your counter. Instead of throwing it out, throw it into these delicious small batch banana hazelnut muffins. They are light, fluffy, and bursting with flavor thanks to toasted hazelnuts and cardamom.
Small batch banana hazelnut muffins recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the batter carefully
It is super important to not overmix the muffin batter. Overmixing the batter leads to more gluten development which is not desirable in these muffins. Not only will you get those pointy tops on the muffins, but you will end up with tough and chewy muffins.
Room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the egg and sour cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe.
Err on the side of under baking
Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
Get those perfect muffin tops
The trick to getting those nicely domed muffin tops is all in your oven’s temperature! Bake the muffins at 400°F / 205°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall!
Get evenly distributed muffin batter
My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.
Ingredients and substitutions
All purpose flour: for structure and chewiness.
Ground cardamom: for flavor. If you prefer a more classic banana muffin taste, opt for cinnamon in place of the cardamom.
Baking powder: for helping the muffins rise.
Baking soda: for helping the muffins rise.
Salt: to help balance and bring out the sweetness of the muffins.
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the muffins.
Granulated sugar: for sweetening the muffins and helping them retain moisture.
Egg: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Sour cream: for moisture and making sure the muffins stay tender. You can substitute in buttermilk or greek yogurt if needed.
Hazelnuts: for flavor and texture! Feel free to replace the hazelnuts with pecans, walnuts, or whatever nut you prefer to bake with! We’ll toast them up for some extra flavor.
Turbinado sugar: optional, for if you want that nice crunchy top.
Can I double these small batch banana hazelnut muffins?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious banana muffins. However, I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
How to store these muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Muffin pan: I absolutely love USA pan products because of their great quality. This is their muffin pan.
Cookie scoops: A life saver for getting evenly distributed muffins. I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch banana hazelnut muffins?
If you made these small batch banana hazelnut muffins I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Banana Hazelnut Muffins
- 100 g hazelnuts chopped (⅔ c.)
- 150 g banana ripe (1 large banana)
- 56 g unsalted butter (4 tbsp.)
- 120 g granulated sugar (½ c. + 1 ½ tbsp.)
- 1 egg room temperature
- 1 tsp. vanilla
- 40 g sour cream room temperature (3 tbsp.)
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. ground caradmom
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 tbsp. turbinado sugar optional, for sprinkling
- Preheat the oven to 400°F / 205°C. Line a muffin pan with 6 parchment liners.
- Place the chopped hazelnuts in a sauté pan over medium heat. Stir occasionally until they become darker and are toasted. Set aside.
- In a medium sized bowl, mash the banana.
- In a small bowl in the microwave (or on the stovetop), melt the butter. Add the butter and sugar to the banana and whisk until well combined.
- Whisk in the egg and vanilla until very well combined, then whisk in the sour cream.
- Add in the flour, ground cardamom, baking powder, baking soda, and salt. Gently mix the mixture together just until all of the flour is almost combined. Add in the hazelnuts and gently stir just until no flour streaks remain.
- Evenly distribute the muffin batter between the six parchment liners. Top each muffin with 1 tsp. turbinado sugar, if desired.
- Bake the muffins at 400°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F / 175°C. Bake for an additional 10 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Serve and enjoy!