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Banana Nut Muffin Recipe 1765704566.0303268

banana nut muffin recipe

  • Author: Sarah Williams
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: General

Description

These banana nut muffins feature a secret ribbon of spiced caramel pecan filling for extra flavor and moisture. They use a two-stage baking method to create high-domed tops while keeping the interior tender and moist.

Ingredients

Scale
  • For the Spiced Caramel Pecan Ribbon:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 3 tablespoons unsalted butter, cubed
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • For the Muffins:
  • 2 1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups mashed ripe bananas (about 3 large)
  • 1 large egg, room temperature
  • 1/3 cup neutral oil
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • For Garnish:
  • 1 tablespoon powdered sugar
  • 1/8 teaspoon ground cinnamon

Instructions

  1. Prepare Oven and Tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Make Spiced Caramel Pecan Ribbon: Combine 1/2 cup granulated sugar and water in a small saucepan over medium heat. Cook without stirring for 8-10 minutes until deep amber. Remove from heat and carefully whisk in butter until melted, then gradually add heavy cream. Stir in vanilla, cinnamon, and pecans. Set aside to cool.
  3. Mix Dry Ingredients: In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt until lump-free.
  4. Mix Wet Ingredients: In a separate bowl, combine mashed bananas, egg, neutral oil, buttermilk, and 1 teaspoon vanilla extract. Whisk briefly until combined.
  5. Combine Batter and Nuts: Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined; do not overmix. Fold in the 1 cup of nuts.
  6. Layer and Fill: Spoon 2 tablespoons of batter into each muffin cup. Dollop 1 tablespoon of the cooled caramel ribbon mixture over the batter, then top with remaining batter to fill cups two-thirds full.
  7. Bake with Temperature Change: Bake for 5 minutes at 400°F (200°C), then reduce temperature to 350°F (175°C) and bake for another 15-18 minutes. A skewer inserted in the center should come out with moist crumbs.
  8. Cool and Garnish: Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Combine powdered sugar and cinnamon; dust cooled muffins before serving.

Notes

To achieve tender muffins, avoid overmixing the batter; stop stirring as soon as the flour streaks disappear. Starting the bake at a higher temperature (400°F) for the first 5 minutes helps create a high-domed top.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280 kcal
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: muffin, banana, pecan, caramel, breakfast, baking, nut, dessert

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Find it online: https://easydashrecipes.com/banana-nut-muffin-recipe/