Banana Crumb Muffins Recipe! (2024)

FAQs

What is the secret to moist muffins? ›

If you left them at the initial high temperature for the whole baking time you will end up with a hard crust and raw center. My Banana Muffins use the two temperature approach and are filled right to the top.

Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Using too many bananas

It may be difficult, but you must fight the urge to use more bananas than your recipe requires. Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

How to perfectly bake muffins? ›

High to Low Baking Temperature

So for this batch I took the control recipe and started it off by baking for 5 minutes at 450°F, then turned the temperature down to 400°F and continued baking for slightly less than 15 minutes. These muffins were beautifully tall, attractive, moist, and soft. Win!

Using too few eggs will make your desserts dense, and using too many will make them rubbery, but there is a way that these problems can be fixed. When you don't know if you've added the right amount of eggs, you don't have to wait until your baked goods come out of the oven to find out.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?