Description
Southern comfort meets breakfast bliss in Paula Deen’s banana nut muffins. Moist, sweet bananas and crunchy walnuts blend perfectly, creating a warm morning treat that brings Southern hospitality right to your kitchen table.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 large)
- ½ cup unsalted butter, at room temperature (113 grams)
- 2 eggs
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Optional and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Warm the oven to 350°F (175°C) and prepare a 12-cup muffin tin by either coating with cooking spray or lining with paper muffin cups.
- Using an electric mixer, thoroughly blend softened butter and granulated sugar until the mixture becomes airy and pale, creating a smooth base for the muffins.
- Incorporate eggs into the butter-sugar mixture one at a time, ensuring each is fully integrated before adding the next. Gently fold in the vanilla extract and ripe, thoroughly mashed bananas.
- In a separate mixing bowl, sift together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg, creating a uniform dry ingredient blend.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain the muffins’ tender texture.
- If desired, gently fold chopped walnuts or pecans into the batter, distributing them evenly throughout the mixture.
- Portion the batter equally among the prepared muffin cups, filling each approximately two-thirds full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, checking doneness by inserting a clean toothpick into the center of a muffin – it should emerge without any wet batter.
- Allow muffins to rest in the tin for 5 minutes, enabling them to set and become easier to remove.
- Transfer muffins to a wire cooling rack, letting them cool completely before serving with a light spread of butter if desired.
Notes
- Savor the final moments of anticipation as the muffins continue cooking while cooling, helping them maintain their perfect shape.
- Watch closely during baking, as oven temperatures fluctuate, and test doneness with a toothpick that comes out clean.
- Consider personalizing your muffins with chocolate chips, dried fruits, or an assortment of nuts for extra excitement.
- Scale back sugar by 1/4 cup if you prefer a less sweet treat that still satisfies your craving.
- Gently combine ingredients without overmixing, keeping the batter tender and avoiding tough muffins.
- Select bananas at peak ripeness to maximize natural sweetness and deep flavor profile.
- Ensure butter, eggs, and milk reach room temperature before mixing, promoting smoother ingredient integration.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg