Banana Muffins
Today we’re bringing you a muffin recipe. Muffins are similar to Spanish magdalenas but, unlike those, they usually use butter instead of oil and the batter isn’t as smooth (you just mix the ingredients without having to beat them). Also, muffins can be either sweet or savory and they take a wide variety of “chunks” inside (chocolate chips, dried fruit, nuts, etc.). Don’t confuse them with the famous cupcakes that are so trendy these days, which are always sweet and decorated with buttercream or some other kind of frosting.
What do we need?
230 g (1¾ cups) all-purpose flour
150 g (¾ cup) sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
2 eggs
110 g (½ cup) butter (room temperature)
3 ripe bananas
1 teaspoon vanilla extract (optional)
How do we make it?
Preheat the oven to 180°C (355°F).
In a bowl, combine all the dry ingredients (flour, sugar, baking powder, baking soda, salt and cinnamon).
In another bowl, mash the bananas with a fork until you get a purée. Add the lightly beaten eggs, the softened butter and the vanilla. Mix well.
Fold the banana mixture into the bowl with the dry ingredients. Using a spatula, mix until the ingredients are just combined, but don’t overmix. The batter will be a bit thick and lumpy.
Divide the batter into muffin molds, filling each one about 3/4 of the way since they’ll rise. Bake for about 20-25 minutes or until a toothpick inserted comes out completely clean.
Tips:
You can add walnuts or chocolate chips to this recipe by mixing them in with the dry ingredients.
The riper the bananas, the better. You can even use those ones that have gone ugly and a bit brown.
Even if you use paper liners, I recommend placing them in a metal muffin pan. Otherwise, the paper liners might not hold the weight and the batter will spill out.
[English version] BANANA MUFFINS* Ingredients:-*
230 g all-purpose flour
150 g granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
2 eggs
110 g butter (soften)
3 ripe bananas
1 teaspoon vanilla extract (optional)
Preheat oven to 180ºC.
Combine all dry ingredients in a large bowl (flour, sugar, baking powder, baking soda, salt and cinnamon).
In a different bowl, mash the bananas with a fork. Add lightly beaten eggs, soften butter and vanilla. Mix well.
With a rubber spatula or wooden spoon, lightly fold he wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. The important thing is not to over mix the batter. You do not want it smooth.
Bake about 20 -25 minutes or until a toothpick inserted in the center comes out clean.
Tips:
- You can add nuts or chocolate chips when combining the dry ingredients. - The riper bananas the better. You can use even those ones that have turned brown. - When using paper liners, use a muffin pan too. Otherwise paper liners might not be strong enough to hold the butter and the muffin shape will be ruined.