Friday, March 16, 2012

The Best Muffins EVER! Banana Nut Coffee Cake Muffins


Happy Friday and welcome to Diving Into Decadence.  I am so excited to share this recipe with you.  It is a go to muffin recipe in our home, a great base that you can make many muffin varieties with.  I have made blueberry, apple streusel,banana and chocolate chip.  It is so delicious it could be a fantastic breakfast or a perfect dessert.  Either way, we love them and I am sure you will too!

These are absolutely the best muffins I have made and I usually make 2 double batches at a time.  It doubles perfectly.  The muffins freeze like a dream, just pull them out of the freezer and pop them in the microwave for 30 seconds and they are perfect!


Banana Nut Muffins

Prep: 20 mins

Cook: 25 mins

Total: 45 mins


Serves: 25-30 muffins


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract (or vanilla bean paste)
1 cup sour cream
1/4 cup whole milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large ripe bananas
1 cup pecans, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.


With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature.  If so, scrape down the bowl and continue, it will smooth out during the next step.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.


Place bananas in a blender or food processor and puree. 


Add banana puree and nuts and mix until combined.


Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.



Enjoy!

DONNA'S RECIPE NOTES:

  • How to store muffins? Place a paper towel in the bottom of a large ziploc bag or an air-tight container. Add the cooled muffins on top, and then place another paper towel on top. Close the lid or seal the bag tightly. The paper towels help prevent the muffins from becoming soggy with moisture. They do not need to be refrigerated. It’s best to keep them in a single layer.

  • If muffins are stored properly, they can last about 4 days.

  • How to reheat muffins? Remove the wrapper if you have one on the muffin, and place on a paper towel in the microwave. Heat for 20 to 30 seconds.

  • You can substitute walnuts instead of the pecans.

  • Alternatively to pureeing, you can smash the bananas and fold them into the batter along with the pecans.

  • Stir-in additions to try: shredded coconut, blueberries, walnuts, or granola.

  • If you don’t like nuts or have an allergy to nuts, you can omit them from the recipe.

  • You can freeze these muffins by placing in an airtight container in a single layer. If you want to stack them, freeze them in a single layer first until they begin to harden, then stack with parchment paper in between the layers. When you are ready to eat, thaw them at room temperature. These store in the freezer for 2-3 months.


Recipe adapted from Ina Garten

Click here for a printable version of this recipe - The Slow Roasted Italian.com

11 comments:

  1. Perfect to reach for during breakfast or to have with a cup of tea. thanks for sharing this wonderful muffin recipe.

    ReplyDelete
  2. These are so yummy looking... I would be glad to wake up to this! Thanks for sharing this recipe... I am now following your blog! I love it :)

    ReplyDelete
  3. Wow, I am always looking for yummy muffin recipes. Can't wait to try it!!

    ReplyDelete
  4. Donna, these sound great. Loving the coffee cake twist. I LOVE having a go-to muffin recipe that can be easily adapted.

    ReplyDelete
  5. I don't doubt you when you claim these are the best - they look fluffy, moist and delicious :D

    Cheers
    Choc Chip Uru
    Latest: Mini Berry Yoghurt Bundts + Lemon Polenta Raisin Cookies

    ReplyDelete
  6. Donna, I love this post! These muffins look delicious - am always looking for new muffin recipes! I love coffee cake too, so these muffins combined two of my faves. :)

    ReplyDelete
  7. Instead of bananas can you use blueberries ,blackberries or raspberries?

    ReplyDelete
    Replies
    1. You can try that. The texture will be different. I would do the blueberries first. They would work perfectly in here.

      Hope that helps!

      Delete
  8. Replies
    1. Hi Sandra, this link at the bottom of the recipe goes to a printable page. You can click the PRINT button to print without the ads. Enjoy!

      http://theslowroasteditalian-printablerecipe.blogspot.com/2012/03/banana-nut-coffee-cake-muffins.html

      Delete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤