From Once Upon a Chef aka Jennifer Segal, the muffins are fluffy and moist. I use frozen overripe bananas. The recipe is a winner! I grease muffin cups – I don’t put paper liners in the muffin tin.

Walnut Topping

1 cup chopped walnuts
1 tablespoon honey
1 teaspoon cinnamon

Muffins

1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 stick unsalted butter, at room temperature
⅔ cup sugar
¼ cup honey
2 large eggs
1 cup mashed bananas, from 2 to 3 overripe bananas
1 tsp vanilla extract
⅓ cup Greek yogurt or sour cream (low fat is fine)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

Make the walnut topping: In a small bowl, toss the nuts with the honey and cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.

For the muffins: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl of an electric mixer, beat the butter, sugar, and honey until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula if necessary. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that’s okay). Add the dry ingredients and mix on low speed until well blended.

Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

Makes 12 muffins.