World's Best (and easiest!) Banana Nut Muffins
What You Need To Know Before You Start
There really are secrets to baking incredible muffins.
Read on. You're about to learn how to make the best (and easiest) homemade banana nut muffins you've ever tasted.
Alongside the directions, I explain the trick -- and there really is one -- that will help you to make the moistest muffins ever.
Freshly Baked Banana Nut Muffins
Ingredients and Equipment
You'll need two bowls -- one large, and one medium-sized. For the medium-sized one, I use my one-quart measuring cup. One large spoon. Your muffin tin. That's it!
The ingredients are divided into "wet" and "dry" -- the wet goes into one bowl, the dry into the other bowl:
WET INGREDIENTS (2 cups total):
2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too)
1/3 cup butter or margarine, melted
1 1/2 tsp. vanilla
2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)
milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (I think buttermilk is best)
1 1/2 cup of all-purpose flour
3/4 cup sugar
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1 cup chopped pecans (or walnuts if you prefer -- I think pecans are the best)
DIRECTIONS are below the muffin tin information below!
Are You Still Using That Same Old Muffin Tin?
Uh, yeah, I am.
I bought the Farberware Muffin Tin more than 20 years ago, and it still works like a charm. The muffins come out easily and it washes up quickly.
Best part? It's inexpensive.
Now that's what I like!
Buy the Farberware here
How To Make Incredible Muffins
The trick (and there really is a trick) to making incredible muffins has to do with the mixing part. Read all of these directions through first, before you start doing anything.
First, preheat the oven to 350. Preheating is important.
In the SMALLER bowl, put all of your wet ingredients -- make sure you mash your bananas thoroughly with a fork. Then use that same fork to completely stir in the egg and other wet ingredients.
In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder/soda to be completely distributed through the flour.
Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 12 - 14 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look.
If you mix it till it is the consistency of cake batter, you've gone too far and you'll end up with simply average muffins. Yeah, they'll still be good... but this recipe is for making *incredible* muffins.
Spray your muffin tin with cooking oil spray. If you don't have any, you can grease them lightly with softened butter or shortening.
Spoon the (lumpy) batter into the muffin tin -- it's okay if you end up filling the holes all the way to the top. Don't pack the batter -- just spoon it into the muffin tin.
Sprinkle sugar on the tops -- don't be shy! This sugar will make a glaze as they bake that is really fantastic.
Spray the sugar with cooking spray (this step isn't completely necessary -- but I think it makes the tops of the muffins look even better.)
Put them into your already preheated oven and set the timer for 20 minutes.
After 20 minutes, check the muffins with a toothpick -- does the toothpick come out clean? If so, they're ready to come out of the oven.
You may need to bake them for another 5 minutes. Ovens differ -- you'll know when they're done. They'll look fantastic!
Let them cool for about 5 minutes, then use a fork to carefully lift them out of the muffin tin. You can keep the muffins in the tin for 10 minutes so they'll stay warm (they really are best fresh out of the oven) -- but don't let them become cool while still in the tin -- they become difficult to get out.
That's all there is to it. Your loved ones will rave about these moist, perfect muffins!
Fresh muffins, still in the tin
What Could Be Better Than Freshly Baked Banana Nut Muffins?
What To Do With Leftover Muffins
Leftover muffins? (It's rare... but it happens.)
Wrap them in a paper towel and pop them in the microwave for about 20 seconds. They taste as if they were just pulled from the oven.