Banana Nut Muffins
I have been in a muffin baking marathon lately. My husband and I just love to have a muffin and a cup of coffee in the middle of the afternoon. These are some of the best I’ve made. You must try them. You will love them!!
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed very ripe bananas (3 small to medium)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts, optional
- Turbinado cane sugar, for sprinkling on top of muffin
Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan.
Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.
Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, and fill muffin cups 3/4 full. (I use an ice cream scoop.)
Sprinkle tops of muffins with turbinado sugar. Use as much or as little as you’d like. I like a little, my husband like a lot. (I buy my sugar in the sugar packets so sometimes I use one per muffin, which I think is a lot, or use 1/2 packet per muffin.)
Bake 20 to 25 minutes, until cake tester comes out clean.
Cool 10 minutes before removing from pan.
“Let us be bold as we witness for God.”
