best muffin recipe

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

Peanut Butter Muffins are warm, tender, moist, with melty and gooey chocolate chips. AND they&#039;re so easy to make!

Peanut Butter Muffins

¼ cups creamy peanut butter ((250 grams))

light brown sugar (firmly packed (100 grams))

vegetable or canola oil ((118 milliliters))

eggs

vanilla extract

buttermilk ((236 milliliters¹))

Tablespoon baking powder

chocolate chips

Preheat oven to 375F (190C) and line muffin tin with paper liners (out of paper liners? See my tutorial on how to make the muffin liners seen in the photos above).

Combine peanut butter sugar, oil, and peanut butter and stir well to combine. Beat in eggs, then stir in milk and vanilla extract.

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

Gently combine wet and dry ingredients with spatula.

Stir in chocolate chips when dry ingredients are halfway combined (don&#039;t over-mix the batter or muffins will be dense and dry).

Divide batter into muffin liners, filling each cavity ¾ the way full (keep in mind this recipe makes 18 muffins, so you will need two tins. If you only have one, bake the first batch and cover the remaining batter until the first batch has baked and mostly cooled). If desired, sprinkle muffins with additional granulated sugar.

Bake on 375F (190C) for 20-22 mins or until a toothpick inserted in the center comes out clean (avoid chocolate chips) or with moist crumbs. Do not over-bake or they will be dry.

Top 2 best muffin recipe recipes from across the web

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

Top Tags

Banana Nut Muffins

Peanut Butter Muffins

Top 2 best muffin recipe recipes from across the web

The most viewed best muffin recipe 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

Peanut Butter Muffins

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