Each and every summer since I was a kid, my family would pack up the car and make the drive from Chicago up to Door County, Wisconsin. My grandma had a summer cottage in Egg Harbor, and we would spend a week or two reading on the deck, floating on inner tubes, and having breakfast at The White Gull Inn. While Door County is mostly known for their cherry pies, and cherry pancakes, and cherry everything, I’d always opt for one of the White Gull Inn’s banana walnut muffins sitting behind the counter in the front of the B&B. These muffins bring back all the tastes of that Inn, and my many summers spent in Door County. I was so glad to find their recipe to share with my family- and you!
Two whole bananas are thrown into this recipe, and divided between 12 muffins. That’s a whole lot of banana in every bite.
In a medium sized mixing bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a bowl of an electric mixer, cream softened butter and sugar together on medium high speed until smooth. Add in eggs, milk, and mashed bananas; mix well.
Gradually add the flour mixture into the batter, stirring until just combined. Fold in walnuts.
Spoon batter into prepared muffin cups, filling each cup three-quarters full. Top with additional chopped walnuts.
Bake 20 minutes, or until muffin tops spring back when lightly touched. Easy to make, under 30 minutes Door County Banana Walnut Muffins. Store at room temperature in an airtight container for up to 5 days.