Bakery-Style Banana Muffins
Best muffins ever.
Historically, my muffins always taste totally yummy, but they never bake high and fluffy. You know, like the ones you get in the bakery or the Otis Spunkmeyer ones that are a billion calories a piece. Fortunately, my friend Sally bakes muffins (and cookies and pretty much everything else) like a rock star and gave me the best tips ever for getting bakery-style muffins.
I think we’ve established that sweet breads are one of my favorite things to make. With as many banana bread/muffins/cake recipes I’m starting to rack up on this blog, I’m beginning to think maybe I should have started a site dedicated simply to posting those. I could eat banana bread all day long and not get tired of it.
I found this recipe in my new Cook’s Illustrated cookbook (loooooooove). While I think these banana muffins would be awesome with walnuts folded in, the Tall Boy won’t go near a baked good containing nuts. And since I don’t need to eat 15 bakery-style muffins all by myself, I decided to leave out the nuts and add in peanut butter chips instead.
Yeah, it was a pretty good decision.
Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.
It’s like muffin magic!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 10 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1½ cups plain low-fat yogurt
- 3 bananas, chopped fine
- ½ cup peanut butter chips
- 2 tablespoons butter, melted
- ½ cup turbinado sugar
- 2 teaspoons cinnamon
- Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, baking powder, baking soda, salt and nutmeg in a medium bowl.
- In the bowl of a stand mixer, beat sugar and butter on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. Gently fold in chopped bananas and peanut butter chips by hand. DO NOT OVER MIX, or your muffins will turn out hard and tough.
- Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
- Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine turbinado sugar and cinnamon in a small bowl. Dip cooled muffins in melted butter and then roll in cinnamon-sugar mixture.
I’m partying here!
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Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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