Chocolate Chunk Walnut Muffins

MaddiLK

2 c. (240 g.) all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

½ tsp. ground cinnamon (optional)

½ c. (113 g.) unsalted butter, softened

½ c. (100 g.) granulated sugar

½ c. (100 g.) light brown sugar

2 large eggs

3 very ripe bananas, mashed (approx. 1 cup)

1 c. (227 g.) Madagascar Vanilla Crème Fraîche

1 tsp. pure vanilla extract

1 c. (approx. 100 g.) semisweet chocolate, coarsely chopped

1 c. (approx. 120 g.) toasted walnuts, coarsely chopped

Preheat oven to 350°F and pre-line muffin tins with parchment liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, and cinnamon (if using) and set aside.

In the bowl of your stand mixer, fitted with paddle attachment, cream butter and sugars together on medium-low speed and beat until light and fluffy, about 2 minutes.

Add the eggs, bananas, crème fraîche, and vanilla extract to the butter mixture and beat on medium-low until thoroughly combined, about 1 minute. Add flour mixture and mix on low until almost combined. Mix in chocolate chunks and nuts.

Spoon batter into 16 to 24 parchment lined muffin cups, depending on how big you want your muffins. Bake for 22 to 25 minutes until a toothpick inserted into the middle comes out clean. Cool for 5 minutes on in the pans, then transfer to a wire rack to cool completely.

Serve and enjoy! Optional: slather halves with softened, salted butter.

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