Friday, June 13, 2014

BANANA NUT MUFFINS


This is a pretty simple recipe, but the muffins came out perfect: soft and dense, filled with banana flavor and nutty goodness. The sterusel topping added so much flavour to the muffins  This recipe is quite easy to make—you don’t need a mixer or to dirty many dishes either.


Banana Nut Muffin
Prep time

Cook time

Total time


3 cups (375g) all-purpose flour (very careful not to overmeasure)
4 teaspoons baking powder
2 tsp baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon, divided
2 large eggs, at room temperature
1 cup (200g) light brown sugar, divided
¼ cup (50g) granulated sugar
1 cup (240ml) milk, at room temperature*
1/3 cup (80ml) canola oil*
3/4 cup mashed banana (2 small, very ripe bananas)
2 teaspoons vanilla extract
1 cup (140g) chopped walnuts or pecans, divided
1/2 cup thinly sliced banana for topping

Directions:

  1. 1. Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
  2. 2.  In a large bowl, gently toss together flour, baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
  3. 3. In a medium bowl, whisk together eggs, 3/4 cup brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed bananas, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped nuts.
  4.  Spoon batter into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin batter. Finish with a couple thin slices of banana, as shown in the photo above. These streusel toppings add SO much flavor to the muffins. Bake muffins at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.
 @PATYSKITCHEN, All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please rewrite.

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