I wanted a banana muffin recipe that was really far away from dry and fairly basic to put together. The center of these muffins resembles bread pudding partly because of the higher ratio of banana used. I kept the recipe pretty plain and simple, but of course, then had to think of some ways to complicate the issue (see below for tips) next time.
Super-Moist Banana Muffins
(Makes 6 large muffins)
3 ripe bananas (mashed well)
3 tablespoons sour cream
1/4 cup melted butter
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon honey
2 teaspoons vanilla
2/3 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon sea salt
1 teaspoon baking powder
Preheat oven to 350 degrees. Mix the wet ingredients well. Separately, whisk the dry ingredients. Fold wet into dry carefully so the batter is just mixed. Pour batter into a muffin tin lined with something like these
If You Care unbleached baking cups. Bake muffins for 30-40 minutes until tops are crisp and lightly browned. Be sure to let them cool for at least 15 minutes before you eat them because they are actually better that way.
To make things a little more complicated:
- Add espresso powder.
- Add chopped chocolate-covered pecans.
- Mix finely chopped walnuts, brown sugar, and a little sea salt for a crunchy topping.
- Before baking, top with a little butter for a crispy top.
- Reserve 1/3 of the batter, add 1/4 cup cocoa powder to it, and marbleize by adding it on top of the regular batter and running a knife around it to swirl.
- Top with shaved coconut and add a teaspoon of coconut extract to the batter.
- Add 1/3 cup peanut butter to the batter and whisk a little warm peanut butter, powdered sugar, and cream for a glaze for finished bread or muffins.
- Add 1/2 cup almond butter to the batter and mix sliced almonds, brown sugar, and smoked salt for a topping.
I like my bread moist too so I overload it with bananas. I love the ways to accessorize that you add at the end.
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