Bourbon Triple Nut Banana Muffins #Recipe

My Bourbon Triple Nut Banana Muffins are so spectacular you won’t be able to keep up with the supply and demand for them! I created the recipe because I wanted something different than just my grandmothers banana bread recipe. Everyone has one of those. Some with walnuts, some without all with mashed up mutilated bananas.

The recipe I created for Bourbon Triple Nut Banana Muffins took some work. One batch had so much bourbon it burned your nose before you took a bite! hahaha Another batch was so sweet it left a sugary taste in your mouth. This recipe is PERFECT! The bourbon flavor is great and compliments the walnuts, pecans, almonds, and banana’s. Each flavor remains distinct from each other while still working together to create an amazing flavor profile. And the bananas are chunks instead of mutilated!

Don’t let the length of this Bourbon Triple Nut Banana Muffins recipe make you think its to long or to many ingredients. This recipe is worth it and really most of the steps are simple and only take a few minutes but are necessary to make the muffin spectacular. Most of the ingredients are repeats. For example there is bourbon in 3 different measurements. There is actually 1 1/4 cup bourbon in this recipe! WOOHOO Now lets get baking!

Bourbon Triple Nut Banana Muffins Recipe

Ingredients:

Nut Mixture
1/3 cup walnuts, chopped
1/3 cup almonds, sliced
1/3 cup pecan, chopped
1/4 cup butter
1/2 cup bourbon
1/2 cup brown sugar
Banana Mixture
1 1/2 cup banana, cut in half lengthwise then sliced
1/2 cup bourbon
Dry Mixture
3 cups all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
Wet Mixture
3/4 cup white sugar
1 cup butter
3 eggs
Streusel Mixture
1/2 cup butter
1/4 cup bourbon
1 1/2 cup all purpose flour
3/4 cup brown sugar
3/4 cup white sugar

Directions:

Preheat oven to 375. In a skillet mix together the ingredients for the nut mixture. Cook until the butter and sugar is melted and the mixture begins to boil. Once bubbles begin cook for 1 minute. Remove from heat and set aside.

In a small shallow dish, add the bananas, pour over the bourbon. Set aside.

Sift together the dry ingredients in a small bowl and again set aside.

In a large bowl, cream together the butter and the sugar. Add eggs one at a time, making sure each egg is beat in well before the next one is added.

**Next step is to add about 1/3 of the flour mixture to the large bowl with the wet mixture. Don’t over mix, just mix enough until most of the flour is stirred in.

Now add about 1/3 of the banana mixture and 1/3 of the nut mixture to the large bowl. Again stir only enough to mix. If you over mix the dough your muffins won’t be fluffy they will be tuff. **

 

Continue repeating from the double star ** to the next double star ** until all the flour, banana, and nut mixtures are added to the large bowl. This is now your muffin dough.

 

In the bowl you used to sift the dry mixture you can now make your streusel mixture. To start. Add the butter and a small amount of the bourbon. With a mixer on medium high, beat until combined. Now add a little more of the bourbon and beat again until combined. Continue until all the bourbon is worked into the butter.

Now using a pastry blender, or fork, blend in the remainder of the ingredients until it resembles corn meal. This is your streusel mixture.

Fill liners in a muffin tin about 2/3 of the way with the muffin dough. Top with a scoop of the streusel mixture.

Bake for 17-20 minutes or until golden brown. This recipe will make about 24 muffins. Serve and enjoy!