Banana Nut Muffins (Easy Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana. Mix well.

1 cup All-Purpose Flour = 1 cup Bread Flour

But muffins, cookies, and pie crusts made with Bread Flour will be a little tougher and chewier. To help with the texture differences, make sure to mix your dough as little as possible, since mixing develops gluten and makes baked goods tough.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.

Member's Mark Banana Nut

If you just want your banana nut muffins to taste like banana bread, then Sam's Club makes the best banana muffins for you. Topped with lots of crushed up walnuts, it's a big ol' muffin that tastes more homemade than any other grocery store muffin on this list.

What happens if you add an extra egg to muffin mix? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Bananas can go from yellow with brown spots to totally black and still be okay to eat and use for baking. In fact, black bananas are some of the best for making banana bread because they have developed more sugar as they sit around and therefore taste sweeter. They may also be moister, which is perfect for baked goods.

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate.

This is ideal when you are making cakes and cupcakes to get that light and fluffy texture. It will also produce less pockets of air within the cake when it bakes. Cake flour is also great for things like muffins, pancakes, and biscuits!

Yes, you can use yeast instead of baking powder, but it will require a different method of leavening and a longer rising time. Baking powder is a chemical leavening agent that produces carbon dioxide gas when it reacts with moisture and heat, causing the dough or batter to rise quickly when baked.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

Use a steamer

Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.