best muffin

How to make Banana Nut Muffins with browned butter! These are gourmet, better-than-bakery muffins and I think you'll love them!Instructional how-to VIDEO included below the recipe!

Banana Nut Muffins

Tablespoons unsalted butter (cut into 10 pieces (142 grams))

bananas (the riper/browner the better!, peels removed, well-mashed *)

sugar ((100 grams))

light brown sugar (tightly packed (100 grams))

eggs (room temperature preferred)

buttermilk (room temperature preferred (60 milliliters))

Tablespoon vanilla extract

all-purpose flour ((250 grams))

cornstarch

baking powder

baking soda

salt

pecans

sugar

Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.

Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.

Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

Stir mashed bananas into butter and stir well. Add sugars and stir again.

Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve ¼ cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

Portion batter into prepared muffin tin, filling each liner ¾ of the way full.

Sprinkle with remaining chopped pecans and coarse sugar, if using.

Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool and enjoy!

https://www.youtube.com/watch?v=xUS8rugC46c

Banana Nut Muffins that are better than anything you can buy at the bakery! 
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

PRINTABLE RECIPE: https://sugarspunrun.com/banana-nut-muffins/

Ingredients
10 Tablespoons unsalted butter cut into 10 pieces (142g)
3 ripe bananas the riper/browner the better!, peels removed, well-mashed *
½ cup sugar 100g
½ cup light brown sugar tightly packed (100g)
2 large eggs room temperature preferred
¼ cup buttermilk room temperature preferred (60ml)
1 Tablespoon vanilla extract
2 cups all-purpose flour 250g
2 teaspoons cornstarch
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/4 cups chopped pecans or walnuts divided
sugar for sprinkling optional

Instructions
1.  00:21  Begin by browning your butter. Place butter pieces in a medium-sized saucepan (preferably not a cast iron or dark-colored one as it will be hard to see when your butter begins to change color) over medium-low heat.
Once butter has melted, increase heat to just above medium. Swirl butter frequently with a wooden spoon as the butter bubbles and pops. Once the bubbling/popping slows, the butter will begin to turn brown.

2.  01:21  Watch the butter very carefully. Once it begins to brown and you can smell the nutty aroma of browned butter, remove from heat immediately and pour into a large heatproof bowl.
Allow browned butter to cool for at least 20 minutes before proceeding.

Once butter has cooled, preheat oven to 425F (220C) and line a muffin tin with paper liners.

3.  01:49  Stir mashed bananas into butter and stir well. Add sugars and stir again.
Add eggs, vanilla extract, and buttermilk and stir ingredients very well. Set aside.

4.  02:53  In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

5.  03:18  Add the dry ingredients to your wet batter and gently fold until ingredients are mostly combined and then stir in 1 cup of pecans (reserve 1/4 cup for top) until all ingredients are just combined -- do not over-mix this batter or your muffins could come out dense and dry.

6.  04:15  Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.  
Sprinkle with remaining chopped pecans and coarse sugar, if using.
Transfer muffins to oven and bake on 425F (220C) for 10 minutes and then, without opening the oven door, reduce the temperature to 350F (175C) and bake another 6-8 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool and enjoy!





Facebook: https://www.facebook.com/Sugarspunrun/
Instagram: https://www.instagram.com/sugarspun_sam/
Pinterest: https://www.pinterest.com/source/suga...
Email List: https://sugarspunrun.com/subscribe/

How to Make Banana Nut Muffins

Fluffy apple studded muffins with a mile-high streusel topping.

Apple Crumble Muffins

all-purpose flour ((125 grams))

brown sugar (light

Tablespoons sugar

cinnamon

Tablespoons butter

canola oil

brown sugar ((100 grams))

sugar ((50 grams))

buttermilk (or ½ Tbsp vinegar

eggs (lightly beaten)

vanilla extract

apples

Preheat oven to 375 F (190C) and line a 12-count muffin tin with paper liners (or grease and flour).

Prepare the crumble first by whisking together flour, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

Crumble

In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).

Add eggs, whisking until combined.

Stir in vanilla extract.

In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.

Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).

Gently fold in apple pieces.

Divide batter into prepared muffin tins (filling each about ¾ of the way full).

Top with crumble topping, splitting evenly among muffins.

Bake on 375F (190C) for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).

Allow muffins to cool before eating.

Muffins

Top 2 best muffin recipes from across the web

The most viewed best muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Nut Muffins

Apple Crumble Muffins

Top 2 best muffin recipes from across the web

The most viewed best muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Nut Muffins

Apple Crumble Muffins

The most viewed best muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine