Category Archives: Muffins

Friday Favorites: Bananas

Any guesses as to the number one thing I’ve been asked for this pandemic? Anyone? Bueller?

Okay, I’ll tell you—it’s things to do with ripe bananas! I feel like I’ve been passing out banana bread recipes right and left for the last two months. Here are a few favorite banana breads and muffins, and a few more things to do with brown bananas. I figured you might like to have some options for the duration.Friday Favorites: BananasWhole Wheat Banana Bread

This soft and tender loaf has a little extra depth from whole wheat flour. There’s also a little life hack in the post for getting bananas to ripen in minutes rather than days. The more you know…Friday Favorites: BananasChocolate Banana Bread

This double chocolate banana bread is somewhere between breakfast and dessert. Incidentally, that is the exact time of day I like to enjoy it—anywhere between breakfast and dessert!

Friday Favorites: BananasSmall Batch Banana Muffins

One banana, six muffins, accidentally vegan. Need I say more?Friday Favorites: BananasOne-Banana Banana Bread

…okay, I’ll say that you can use the same basic formula from above (plus an egg or vegan egg substitute) and make a teeny loaf of banana bread. Small batch baking for the win!Friday Favorites: BananasWhole Grain Banana Muffins

One last banana bread/muffin/what have you, because heaven knows you can never have too many. These whole grain banana muffins are made with a ton of oats in addition to whole wheat flour, toasted walnuts, and chocolate chips. Yum!Friday Favorites: BananasWhole Grain Banana-Chocolate Chip Bars

Reading through the post, It seems I sort of tried to pass these off as a healthier option back in 2016. Not so sure about that, but I do know that these bars—made with oats,whole wheat flour, chocolate chips and one very ripe banana—are super delicious.Friday Favorites: BananasCaramelized Banana Milkshakes

Bananas cooked in butter and brown sugar and then whirled into a vanilla milkshake? Sign me up!Friday Favorites: BananasBanana Pecan Sticky Buns

The best sort of weekend breakfast! Sliced ripe bananas are rolled into cinnamon buns, baked over a lake of sticky pecan caramel, and then inverted so it all runs together in a truly wonderful way.Friday Favorites: BananasBanana Snickerdoodles

These soft, cinnamon-spiked banana cookies are coated in a thin, crackling layer of cinnamon-sugar. So, so, sooooo good.Friday Favorites: BananasBanana Pudding Cookies

I have had many baking “Everests” in the last several years, but this was the first. These soft, chewy, white chocolate chip studded cookies taste exactly (*exactly*) like banana pudding. They don’t contain a box of pudding mix either, instead relying on a mixture of powdered milk and cornstarch. Oh, and they are absurdly delicious and you should make a batch as soon as possible.Friday Favorites: BananasNo-Churn Banana Pudding Ice Cream

I love a no-churn ice cream, especially when it’s scented with vanilla and studded with banana and crumbled vanilla wafers! This was the most popular recipe on my site in 2016–believe the hype!

Have you made any of these or any of my other banana recipes? Let me know in the comments or on social media!Friday Favorites: BananasFriday Favorites: Bananas

Small Batch Banana Muffins

Small Batch Banana MuffinsJust in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.Small Batch Banana MuffinsSmall Batch Banana MuffinsIt will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.Small Batch Banana MuffinsIt will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.Small Batch Banana MuffinsIt will work if you use canola oil or coconut oil or melted butter.Small Batch Banana MuffinsIt will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.

That never happens. It’s a quarantine miracle.Small Batch Banana MuffinsEr, *six* quarantine miracles.Small Batch Banana Muffins

Small Batch Banana Muffins
makes 6 standard muffins

1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed

Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.

In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.

In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.

Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Small Batch Banana MuffinsSmall Batch Banana MuffinsSmall Batch Banana Muffins

Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl MuffinsUntil a few weeks ago, I hadn’t put a muffin recipe on here in about 2.5 years—it’s been even longer for cupcakes. If you had asked why, I would have said it’s because I hate cleaning muffin pans, which is the absolute truth. Too many corners for stuff to get stuck.Brown Butter Nutella Swirl MuffinsAnd while muffin/cupcake liners are the obvious solution to that problem, there was another to contend with: I was not terribly confident in my base muffin recipe. But then I went and tested the crap out of my Lemon Poppy Seed Muffins and found a formula that works every time and can be adjusted easily without disaster and, well, I made you some Brown Butter Nutella Swirl Muffins. You’re welcome.Brown Butter Nutella Swirl MuffinsYou read that right: Brown Butter. Nutella Swirl. Muffins. Basically every good thing in the world in a handheld treat that is somehow suitable for consumption at breakfast.Brown Butter Nutella Swirl MuffinsThe recipe for these muffins has a few adjustments from the Lemon Poppy Seed version, but not many. Besides the obvious flavor difference, there’s a little more flour and I swapped some of the milk for sour cream, making the batter a little thicker so the Nutella swirls don’t sink.Brown Butter Nutella Swirl MuffinsAnd speaking of Nutella swirls, they are applied in two phases. Basically, you add half the batter to the muffin cups, then swirl in some Nutella, then top with the remaining batter and swirl in remaining Nutella.Brown Butter Nutella Swirl MuffinsY’all, these are so good. The interiors are feather soft and the Nutella swirls make every bite extra decadent, as all things with Nutella should be. Also, there’s a little variance in each bite—you could have a little Nutella or you could have a lot! The brown butter is subtle, as it is in my Brown Butter Strawberry Shortcakes and Chocolate Chip Scones, but brings a little nuance that you wouldn’t get with regular melted butter. Not that making these will regular melted butter would ever be a bad idea.Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl Muffins
makes 12 muffins

1/2 cup unsalted butter, cut into 8 pieces
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/4 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup Nutella

Preheat oven to 400F. Line a 12-cup standard muffin pan with cupcake liners. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

In a small-medium mixing bowl (or large measuring cup), whisk together brown butter, eggs, milk, sour cream, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Add 2 tablespoons batter to each muffin cup. Drop 1 teaspoon Nutella into each muffin cup and use a toothpick (or thin knife) to swirl it around. Divide remaining batter among muffin cups (about 1 1/2-2 more tablespoons each). Top each with another teaspoon of Nutella and swirl again. Muffin cups will be very full.

Carefully tap the pan on the counter a few times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-15 minutes.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Brown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed MuffinsIt’s been gloomy out lately, but I’m keeping it sunny in my kitchen with these classic Lemon Poppy Seed Muffins.Lemon Poppy Seed MuffinsThey’ve got loads of bright lemon flavor from fresh zest and juice, a little crunchy texture from poppy seeds, and they stay moist for days thanks to ingredients like eggs, oil and whole milk.Lemon Poppy Seed MuffinsThese muffins come together quickly and easily and don’t require a mixer. In fact, a mixer would be a detriment here. The secret to tender Lemon Poppy Seed Muffins (and most muffins and quick breads) is to mix them as little as possible. You can stir the wet and dry ingredients separately as much as you like, but once they’re in the same bowl, you want to stir just 15 or 20 times.Lemon Poppy Seed MuffinsThe batter is divided into 12 muffin cups before being baked at 400F for five minutes, and then 350F for fifteen more. That initial blast of heat helps them to dome, while the remaining bake time ensures they cook evenly.Lemon Poppy Seed MuffinsOnce baked, let your muffins cool a few minutes before drizzling on a quick lemon glaze. You could skip it in the name of breakfast or health, but…why?

Life is short. Muffins are breakfast-appropriate cupcakes. This glaze is “secretly” an icing.

Don’t. skip. the. glaze.Lemon Poppy Seed MuffinsServe your Lemon Poppy Seed Muffins up with coffee or tea or whatever makes you happy. Good luck resisting a second. I’ve been known to eat three or four of these throughout the day, which seems like a lot, but can you blame me?Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins
makes 12 muffins

3/4 cup granulated sugar
3 tablespoons lemon zest (about 2 medium lemons)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
3 tablespoons poppy seeds
1 cup whole milk, room temperature
1/4 cup fresh lemon juice (about 1 1/2 medium lemons)
1/2 cup neutral-flavored oil (I use canola)
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Glaze:
1 cup confectioners sugar
2 tablespoons fresh lemon juice (about 1/2-1 medium lemon)

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners. Set aside.

In a medium mixing bowl, use your fingertips to rub lemon zest into sugar. Whisk in flour, baking powder, baking soda, salt, and poppy seeds.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, lemon juice, oil, eggs, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Divide batter among muffin cups—they will be full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-16 minutes.

Meanwhile, place a cooling rack over a sheet of parchment or wax paper.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack.

Make glaze. In a small bowl, use a fork to whisk together confectioners sugar and lemon juice until thick, but pourable. Pour or drizzle over muffins. Let sit 5-10 minutes before serving. Glaze will set completely after several hours.

Leftovers will keep covered at room temperature for up to three days. Unglazed muffins may be double-wrapped in plastic and frozen for up to 3 months.Lemon Poppy Seed MuffinsLemon Poppy Seed Muffins

Whole Grain Banana Muffins

Whole Grain Banana MuffinsI planned to post this recipe a year ago. I can’t tell you why it didn’t happen–I had written the recipe and a whole post. All I had to do was take some photos and hit “publish,” but instead I just let the file get buried in the digital depths of my iPad, never to be seen again…

Whole Grain Banana Muffins…until two weeks ago. I was searching for these Whole Grain Banana-Chocolate Chip Bars, but this recipe caught my eye instead. Long story short, I’ve made these Whole Grain Banana Muffins twice since rediscovering them, and let me tell you: they are freaking delicious. I mean, most banana baked goods are–mashed banana just has a way of making things wonderful–but these muffins have a little something extra.

Whole Grain Banana MuffinsIt’s not some new product or anything. No, that’s not my style. There are no unusual ingredients in this recipe. Instead, its one little almost-no-effort step that makes these muffins truly spectacular:

Before you do anything else, spread the oats and walnuts out on a rimmed baking sheet and toast them in a 350F oven for 5-7 minutes.

Whole Grain Banana MuffinsYep, that’s it. That one little step is the difference between good muffins and great ones.

Whole Grain Banana MuffinsOther than that, this recipe is exactly what you’d expect. Mix together some dry ingredients (whole wheat flour, cinnamon, nutmeg, and leaveners) and some wet ingredients (oil, eggs, mashed bananas, buttermilk, and just 2/3 cup light brown sugar). Whisk it all together with exactly ten strokes of the bowl. Add the toasty oats and walnuts and use a silicone spatula (or wooden spoon) to fold everything together for another 10 strokes. Throw in some chocolate chips if you like, and fold for another five strokes.Whole Grain Banana Muffins

Why do we need to count strokes of the batter? This keeps the gluten from over-developing and making the muffins tough. When the gluten in the flour meets the liquid ingredients, it’s activated, meaning it starts forming the bonds that give baked goods structure and texture. If we stir/fold too much, we’ll end up with tough, chewy muffins, and nobody wants that. For tender muffins, keep your mixing to a maximum of 25 strokes.

Divide the batter amongst about 16 prepared muffin cups and bake for 16-18 minutes. Then let them cool in the pans for about ten minutes before turning them out and digging in.

These Whole Grain Banana Muffins are much more than the sum of their parts, y’all. They’re soft, tender, not too sweet, and full of nutty whole grain goodness from the whole wheat flour and toasted oats. Oh, and of course there’s all sorts of good flavor from the mashed ripe bananas, toasted walnuts, and chocolate chips! That’s my kind of breakfast treat 💗Whole Grain Banana Muffins

Whole Grain Banana Muffins
makes about 16 standard muffins

1 1/2 cup old-fashioned rolled oats
1 cup walnuts, chopped (optional)
1 1/4 cup whole wheat flour (or white whole wheat flour)
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
2/3 cup light brown sugar, packed
1/2 cup neutral-flavored oil (I like canola)
3 large very ripe bananas, mashed
1/2 cup buttermilk*
1 cup semisweet chocolate chips (optional)

Preheat oven to 350F. Grease a standard muffin tin or line with cupcake liners. Set aside.

Toast the oats and walnuts. Place oats and walnuts (if using) on a rimmed baking sheet and spread to cover the surface. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Place pan on a rack to cool a bit.

Make the muffin batter. In a small mixing bowl, whisk together whole wheat flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk eggs until frothy (about 30-60 seconds). Whisk in light brown sugar, followed by oil, mashed bananas, and buttermilk. Add flour mixture and whisk 10 strokes. Add oats and nuts (which may still be warm) and use a silicone spatula or wooden spoon to stir an additional 10 strokes. Add optional chocolate chips and fold an additional 5 strokes. Batter may have a few small lumps.

Place about 1/4 cup of batter in each muffin cup; they should be about 2/3 full. Place full pan in the oven and bake 16-18 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for ten minutes until removing to a rack to cool completely.

Bake any remaining batter, filling any unused muffin cups halfway with water to keep the pan from warping.

Muffins will keep in an airtight container at room temperature for up to five days.

Note:

If you do not have buttermilk, you may make your own. Place 1 teaspoon white or apple cider vinegar (or fresh lemon juice) in a liquid measuring cup. Pour milk up to the 1/2 cup mark. Let mixture sit for five minutes, until curdled. Proceed with recipe as written.

Whole Grain Banana Muffins