There are secrets to baking light, moist and delicious muffins. Most recipes just tell you to put the ingredients together and mix. I’m telling you, you need a gentler hand.
Okay, the muffins, I truly feel this recipe makes the best banana nut muffins. Just by following a few simple steps, you will be on your way to a more delicious muffin. You don’t even need a mixer, just two bowls and a muffin pan.
It’s that easy.
Preheat oven to 350o and line a standard muffin tin with paper liners.
First, your wet ingredients shouldn’t exceed a total of two cups. I use a 1 quart measuring cup when putting my wet ingredients together to keep track. Because bananas are different sizes, the addition of wet ingredients can vary, which is why I use the 1 quart cup for easy measurement.
Mash your bananas well with a fork and place them into your measuring bowl. Add melted butter, vanilla, egg, coffee and enough milk to make a total of two cups. The addition of milk will only be enough to make a total of two cups of all the ingredients. Do not add more.
In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg and nuts.
Now, add the wet ingredients to the dry ingredients and fold them very carefully into each other. Do not mix more than about 10 strokes. Overmixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.
Spoon the batter lightly into the muffin pan (do not pack it in). Now here’s what gives my muffins a yummy, sugary, crackly top. I sprinkle sugar (don’t be shy) over the tops and spray each with a sprits of cooking spray. It’s a simple technique that gives a nice, crunchy touch.
Place into your preheated oven and bake for 20-24 minutes or until a toothpick comes out clean.
Remove from pan and enjoy. They are so good when still warm!
The Best Banana Nut Muffins
2 ripe bananas, mashed
1 large egg
1/3 cup butter, melted and cooled slightly
1-1/2 teaspoons vanilla
2 Tablespoons strong coffee
Milk ~ add only enough milk to make your wet ingredients equal two cups
1-1/2 cups all-purpose flour
3/4 cup sugar, plus more for sprinkling
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts
1/2 cup chopped pecans
Cooking spray
Preheat oven to 350o and line a standard muffin tin with paper liners.
First, your wet ingredients shouldn’t exceed a total of two cups. I use a 1 quart measuring cup when putting my wet ingredients together to keep track. Because bananas are different sizes, the addition of wet ingredients can vary, which is why I use the 1 quart cup for easy measurement.
Mash your bananas well with a fork and place them into your measuring bowl. Add melted butter, vanilla, egg, coffee and enough milk to make a total of two cups. The addition of milk will only be enough to make a total of two cups of all the ingredients. Do not add more
In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg and nuts. Now, add the wet ingredients to the dry ingredients and fold them very carefully into each other. Do not mix more than about 10 strokes. Overmixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.
Spoon the batter lightly into the muffin pan (do not pack it in). Now here’s what gives my muffins a yummy, sugary, crackly top. I sprinkle sugar (don’t be shy) over the tops and spray each with a sprits of cooking spray. It’s a simple technique that gives a nice, crunchy touch.
Place into your preheated oven and bake for 20-24 minutes or until a toothpick comes out clean.
Remove from pan and enjoy.
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