Muffins are probably one of the first things I learned to make, but I still remember the days when I used to buy the muffin mix and use that to make muffins. Little did I know how easy the batter really is to make. I love to make all sort of muffins, but probably the most popular muffins I make are these banana nut muffins.
For these muffins I wanted them to have a bigger top, so in order for this to happen your batter needs to be thicker than usual muffin batter. The other thing you’ll need to do is fill the muffin cups to the top if not more, and because this batter is thicker, it’s not going to flatten out as you bake them.
Another trick I learned, is that to cause the muffins to dome, you have to first preheat your oven to 425 F degrees and then bring it down to 400 F degrees when you place the muffins in the oven.
The batter is a simple banana nut muffins batter. In a bowl, mix the flour, sugar and baking powder to which you add the butter and cut it in using a pastry blender or just a couple forks. I just recently bought this pastry blender and I’ve been loving it ever since, it’s made my life a lot easier when making scones, and biscuits. Cut in the butter until the mixture resembles course crumbs to which you can now add the walnuts and set aside. In a mixer bowl, add the bananas, milk, eggs and vanilla and mix for a few seconds. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, but don’t worry the batter will be lumpy.
Butter a muffin tray, or use muffin liners, I prefer to use muffin liners. Spoon the muffin batter equally into the muffin cups. For me it was enough batter for 12 muffins.
As I mentioned before, preheat your oven first to 425 F degrees, then turn it down to 400 F degrees when you’re ready to place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
You’ll end up with a dozen gorgeous muffins. Aren’t they cute?