BANANA NUT MUFFINS

Muffins are meant to be muffins and not cupcakes. At the same time they should be fluffy, tasty sources of heaven. When baking with bananas don’t bother with extracts. People keep adding vanilla and it just competes and muddies the flavor. If you skimp on the buttermilk or the sour cream, be warned it will be to the detriment of flavor and texture. Don’t pretend you are making healthy muffins. Muffins are not skinny food even if they end up looking like hokey pucks. I don’t know who thought of filling the cups only 3/4 full… because size does matter. Larger muffins have a much fluffier texture. If you find them too large, cut them in half. If you want half a batch, make six muffins instead a dozen.

 

BANANA NUT MUFFINS

12 large size parchment liners

2 large ripe bananas, mashed

1/4 cup soft butter

4 Tbsp oil

3/4 cup sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup + 4Tbsp 3.25% buttermilk

1/2 cup 14% sour cream

2 eggs

2 1/2 cups flour

1 1/2 cup chopped nuts

Preheat oven to 425F.

Line a muffin tin with large size parchment liners. 

Crush and beat the bananas until very smooth.

Add the soft butter, oil and sugar and beat until the mixture is light and fluffy.

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

In a smaller bowl, whisk together the eggs, buttermilk and sour cream.

Alternately stir the flour mixture and the buttermilk mixture into the batter with a wooden spoon until just combined.

Stir in the chopped nuts. Do not over mix; muffin batter should not be smooth.

Spoon batter into the parchment lined muffin cups, filling them full and piling the remaining batter on the top.

Bake in the preheated oven for 8 minutes.

Reduce heat to 400F and bake 12 minutes longer.

Test for doneness and bake it longer if needed.

Remove the muffin tin from the oven and one by one tilt all the muffins. This will ensure the bottoms will not become heavy.

Transfer the muffin tin to a wire rack to cool.

Makes 12 large muffins