Banana Bread Muffins
Fresh baked banana bread in portable form. These jumbo, bakery-style muffins feature brown sugar, ground cinnamon, vanilla bean paste, mashed ripe banana, and chopped walnuts.
Equipment
- 1 (6 cup) jumbo muffin tin
Ingredients
- 256 grams all-purpose flour (2 cups)
- 5 grams baking soda (1 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 1 grams 1 gram ground cinnamon (1/2 teaspoon)
- 1 grams fine sea salt (1/4 teaspoon)
- 60 grams walnuts (1/2 cup), roughly chopped
- 100 grams granulated sugar (1/2 cup)
- 100 grams light or dark brown sugar (1/2 cup), packed
- 113 grams unsalted butter (1/2 cup), melted
- 100 grams egg (2 large)
- 10 grams vanilla bean paste or pure vanilla extract (2 teaspoons)
- 60 grams sour cream or plain yogurt (1/4 cup)
- 3 each large overripe bananas (1-1/2 cups), mashed
Instructions
- Line a jumbo muffin tin with 6 jumbo muffin paper liners.
- Add all-purpose flour, baking soda, baking powder, ground cinnamon, and fine sea salt to medium mixing bowl. Whisk to combine. Set aside.
- Add white sugar, light brown sugar, melted butter, eggs, vanilla bean paste, and sour cream to large mixing bowl. Stir or whisk to combine. Add mashed banana and stir until fully incorporated.
- Add flour mixture to sugar mixture. Fold in gently with large spatula. Avoid over mixing. A few streaks of flour are okay.
- Chill the muffin batter for 30 minutes.
- Preheat the oven to 375 degrees F.
- Scoop or spoon the chilled muffin batter into the prepared muffin tin, leaving about 1/4-inch at the top for the muffin to rise during baking.
- Bake 22 minutes in preheated oven, or until a toothpick inserted in the center comes out clean.
- Remove baking tin from oven and place on wire rack to cool.