This is the by far best banana muffins recipe that I have tried. The muffins came out fluffy and moist; my definition of simple pleasures in life. As there are many recipes out there for banana muffins, it is hard to find one that I can stick to it and make it again in future.
I made the batches of banana muffins last night and left it airing overnight – thus the banana flavour has developed even further but without creating dense in the texture as it was still fluffy even leaving it overnight. Guess these babies will be crawling themselves into my lunchbox and breakfast, and dessert after dinner… ooooh lala!
Recipe is adapted from Mastering the Basics: Baking by Murdoch Books. However I did omit some of the ingredients. The recipe below is copied from book but amended with my own notes.
- 300g self-raising flour
- (Omitted) 1/2 teaspoon ground cinnamon/nutmeg
- 110g light brown sugar
- 125ml full cream milk
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 300g mashed very ripe bananas
- 125g butter, melted and cooled
- (Omitted) 60g pecan or walnut halves, coarsely chopped to sprinkle
- Preheat oven to 180C degrees. Line the 12 holes muffin pan with cupcake holder. While the oven is heating up, place butter into a small stainless steel bowl and pop it in the oven until it melts. Remove from oven and let it cool.
- Sift the flour (and cinnamon/nutmeg) into a large bowl. Stir in the sugar and mix well. Make a well in the middle.
- Pour the milk, egg and vanilla extract into a jug/large mug and whisk till all combined. Then pour into the well.
- Add mashed banana and melted butter. Using folding technique, fold together until just combined but not smooth. Note: Do not overmix otherwise muffin will be tough, as the batter should still be a little lumpy).
- Divide the mixture till almost full among the muffin holds. If you are using the nuts, sprinkle them onto the muffin batter. Bake for 20 to 25 minutes or until the muffins are golden and a skewer inserted into the center and come out clean.
- Leave in muffin pan for 3 minutes then use a palette knife to release each muffin from the pan and lift out. Cool on wire rack and serve at room temperature.
**Recommendations as per the book**
- Chocolate muffins: Omit the spice, banana and nuts. Replace 75g of the flour with 55g unsweetened cocoa powder and increase the milk to 185ml.
- Orange muffins: Omit the spice, banana and nuts. Replace the brown sugar with 110g caster sugar. Replace the milk with 185ml buttermilk. Replace the vanilla with 1 tablespoon finely granted orange zest.