The recipe originally makes a killer banana bread but after making muffins out of the exact same recipe umpteen number of times - it's safe to say they are equally crazy delicious in the muffin form as well. Cuter and more portable too. And thankfully not disastrous on your waistline.
This recipe is from the book titled "Here in America's Test Kitchen" by the editors of Cook's Illustrated. That should say it all. These folks leave no stone unturned in their quest to find recipes that work. They cover everything - how to pick and choose the best ingredients, equipment comparisons, techniques, do's and don'ts, neat tips and tricks. Plus a really cool science corner where everything makes so much sense! All of the recipes from ATK are usually done a thousand times or so over until they are perfected. So you don't need to do the any of the experimenting or frustrated screaming. Of course, I agree that sometimes they do go over board with you have to buy exactly this loaf pan, stir the batter exactly twenty one times and use fruit that ripens during a lunar eclipse or else you'll fail miserably. But perfection has a price and if you want create something that tastes achingly good, follow their instructions to the T and you won't be disappointed.
The hubby rated these muffins a 10/10 - maybe being ravenous after a long day's work influenced the score - a bit. These muffins are a standard at my kitchen. A breeze to put together and a perfect way to use up over the hill bananas. I've even made a healthier version by using whole wheat flour instead of all purpose flour and also sneaked in a tsp ground flax seeds. Tastes great too and is a perfectly wholesome breakfast/snack for toddlers.
P.S - CBD look I'm baking with all the wonderful goodies that you'll so thoughtfully put together for me. Love you guys! I cannot thank you enough :)
Recipe
Difficulty level - ridiculously easy
Time - 20 mins
Makes about 18 regular sized muffins
Ingredients
2 cups unbleached all-purpose flour
6 tbsps butter, melted and cooled
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 very ripe, soft, darkly speckled large bananas mashed well by hand
1/4 cup yogurt
2 large eggs, beaten lightly
1 tsp vanilla extract
1 and 1/4 cup walnuts, toasted and chopped coarse
Method
1)Preheat the oven to 350 F. Arrange the paper cups in the muffin tray.
2)Whisk flour, sugar, baking soda, and salt together in a large bowl; set aside.
I find the sugar in India is not as fine as that in the US. So I usually whizz the sugar in a blender for 10 secs or until it resembled caster sugar in fineness. This step is important or the sugar will not melt easily.
3)Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold banana mixture into the flour mixture with a rubber spatula until just combined and the batter looks thick and chunky. Fold in walnuts.
Scoop the batter into the muffin tray.
4) Bake until the muffin tops are golden brown and tester inserted in the center of a muffin comes out clean. Cool in pan for 5 mins, then transfer to a cooling rack. Serve warm or at room temperature.
