SUPER MOIST BUTTERMILK BANANA NUT MUFFINS
I got this recipe off the Gold Metal flour bag. I must say, the kids and family were skeptical when I told them it was made with Buttermilk. Yet it is by far the moistest, flavorful banana nut muffins I ever made. The texture was perfect and the flavor was just amazing. I actually use this recipe all the time now. Its a 2 loaf...
Provided by Jennifer Alexander
Categories Sweet Breads
Time 45m
Number Of Ingredients 11
Steps:
- 1. You will need 2 bowls, one for dry and one to mix everything in. Depending on if your making loafs or muffin pans grease just the bottom of pans, cooking spray works just fine. Muffin pans, I use the muffin liners.
- 2. This is a 2 loaf recipe. I make one loaf and 6 large muffins (I have a large muffin pan) so how many muffins you get depends on the size of your pans and how full you fill your muffin pan
- 3. First mix all dry ingredients together. I sift mine all together to incorporate them well but you do not have to sift.
- 4. In second bowl the bigger one that you can use a mixer in first beat softened butter and sugar together till almost creamy
- 5. Next, add eggs one at a time. Then add buttermilk, then mashed bananas and vanilla... beat with mixer till creamy on medium speed. Add in 3/4 cup of walnuts walnuts.
- 6. Slowly beat in the flour mixture till you get half of it incorporated. Then you will need to stir in the rest of flour.
- 7. Split the batter between two loaf pans or 3/4 way full in muffin pan. Sprinkle remainder walnuts on top of batter after it is in pans then place in oven
- 8. I put my pans on a cookie sheet. When I bake these. I believe it keeps my bread and muffins from browning to fast on bottom.
- 9. Now depending on what your making will make a difference in how long they will be in the oven. The muffins take about 20-25 minutes no longer. Bread loaves take 40-45 minutes. The recipe calls for alot longer and we found that it just dried them out. I also find that it depends on the oven and wether your using gas or electric. Check it and use toothpick in center for doneness. As long as the toothpick comes out with no batter on it, its done. I have a great gas oven and stove . I have tweaked this to my preference after we got our new stove. Please enjoy this is really a great recipe. For me, I have enjoyed watching my family gobble them up and baking this for them for years.
BUTTERMILK BANANA NUT MUFFINS
I made this recipe after too many heavy banana muffins. I worked to perfect the recipe for weeks then posted to my cooking blog. My friend Sonya who lives in the Netherlands saw and makes these and she says her husband takes them to work and they are in love with them. My husband takes them to work as well and they holler if I...
Provided by Donna Thiemann
Categories Other Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana's and add to this mixture mixing well.
- 2. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
- 3. Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
- 4. Use an ice cream scoop to measure out the batter into muffin cups.
- 5. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
- 6. Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
- 7. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
- 8. These muffins can be frozen and thawed out when needed.
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA-BUTTERMILK MUFFINS
This recipe is from Williams-Sonoma Essentials of Healthful Cooking. They bake up light and full of flavor. The riper the bananas the sweeter the muffins.
Provided by PaulaG
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Spray 12 regular muffin cups with non-stick cooking spray.
- In a large bowl, mix together the flours, sugar, baking powder and baking soda.
- In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
- Pour wet ingredients over dry ingredients and stir just until blended.
- Spoon batter into muffin cups, filling about three-fourths full.
- Sprinkle tops evenly with nuts.
- Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
- Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
- These muffins freeze well and can be warmed in microwave.
Nutrition Facts : Calories 174.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 16.3, Sodium 193.4, Carbohydrate 26.4, Fiber 1.7, Sugar 11.1, Protein 4.2
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
BANANA BUTTERMILK MUFFINS
Make and share this Banana Buttermilk Muffins recipe from Food.com.
Provided by Missy Wombat
Categories Quick Breads
Time 55m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 210 deg C.
- Grease a 12-cup muffin tin[the BIG muffin size] or use large paper cases.
- Sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel.
- Mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg.
- Stir the mixture with a fork until just combined.
- Place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.
Nutrition Facts : Calories 184.1, Fat 9.7, SaturatedFat 1.5, Cholesterol 18.2, Sodium 164.3, Carbohydrate 23.4, Fiber 1.1, Sugar 15.5, Protein 2.1
EASY BANANA MUFFINS
Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.
Provided by Elena Silcock
Categories Afternoon tea, Breakfast, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
KING ARTHUR FLOUR'S BANANA CRUMB MUFFINS
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment - just a couple of bowls - was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.
Provided by The New York Times
Categories breakfast, brunch, easy
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
- For the muffins, in large bowl, combine dry ingredients. Set aside.
- In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
- Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
- Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.
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- Preheat the oven to 400 F/200 C/ gas mark 6. Line a 12-hole muffin pan with muffin paper cases (alternatively use cooking spray). Set aside.
- In a large bowl combine the regular flour with ground almonds, baking powder and salt, stir thoroughly using a whisk and remove any lumps. Set aside.
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