Bakery-Style Banana Walnut Muffins

Method

1. Preheat the oven to 425F and line a 12-cup muffin tin with paper liners; the initial high heat is the trick to a tall, domed top.

2. In a large bowl, mash the bananas with a fork until mostly smooth with just a few small lumps for texture.

3. Whisk the melted butter and sugar into the bananas, then add the eggs and vanilla and whisk until the mixture is smooth and glossy.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon so the leaveners are evenly distributed.

5. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains; the batter will be thick and a little lumpy, which is correct.

6. Fold in the toasted walnuts, being careful not to overmix, since too much stirring makes the muffins dense and tough.

7. Divide the batter evenly among the 12 liners, filling each nearly to the top so the muffins rise into big domes.

8. Bake at 425F for 5 minutes, then, without opening the oven door, reduce the temperature to 350F and bake for 13 to 15 more minutes.

9. Test for doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs but no wet batter.

10. Let the muffins cool in the pan for 5 minutes so they firm up, then transfer them to a wire rack.

11. Serve slightly warm or at room temperature, and store leftovers in an airtight container for up to 3 days.

Cooking times vary by equipment -- cook to temperature and to taste.