Fragrant Banana Muffins
How to Make Moist and Fragrant Banana Muffins
Introducing a recipe for delightfully soft and moist banana muffins, bursting with sweet banana aroma. These muffins are perfect for special occasions, as a delightful snack for children, or even a quick breakfast on your way to work.
Muffin Batter Ingredients- 160g cake flour (using cake flour for a tender texture)
- 60g grapeseed oil (vegetable oil will ensure extra moistness)
- 2 eggs (bring to room temperature beforehand to remove chill)
- 2 bananas (the riper, the more flavorful)
- 6g baking powder (helps the muffins rise beautifully)
- 40g milk (adjusts the batter consistency)
Flavor Enhancers- 75g sugar (adjust sweetness to your preference)
- Pinch of salt (balances the sweetness)
- A little cinnamon powder (a perfect match with banana!)
- 75g sugar (adjust sweetness to your preference)
- Pinch of salt (balances the sweetness)
- A little cinnamon powder (a perfect match with banana!)
Cooking Instructions
Step 1
First, for a soft muffin texture, sift the cake flour, cinnamon powder, baking powder, and salt together through a sieve twice. This incorporates air and prevents lumps, making the muffins fluffier.
Step 2
Prepare the bananas in two ways: mashed for the muffin batter and sliced for topping. For the batter, mash the bananas using a fork or similar tool. For the topping, slice the remaining banana thinly. Using very ripe bananas will enhance the sweetness and fragrance.
Step 3
In a bowl, crack the eggs and whisk them well. It’s best to use eggs that have been brought to room temperature to avoid a chill. Add the grapeseed oil and sugar, and whisk until the sugar is dissolved and the mixture is smooth.
Step 4
Add the mashed bananas to the whisked egg mixture and stir until well combined. You’ll start to smell the sweet banana aroma as you mix.
Step 5
Add the sifted dry ingredients (cake flour, cinnamon, baking powder, salt) in two batches, mixing just until the flour streaks disappear. Be careful not to overmix, as this can result in tough muffins! Finally, pour in the milk and gently mix until just combined to create a smooth batter.
Step 6
Fill your muffin liners about 70-80% full with the batter. Top each with a slice of banana. Place the filled muffin tin into a preheated oven at 180°C (350°F) and bake for approximately 20-25 minutes. To check for doneness, insert a skewer into the center; it should come out clean.
Step 7
Enjoy your freshly baked banana muffins, filled with delicious banana fragrance! They are wonderful served warm or after cooling completely. Arrange them on a pretty plate for a delightful dessert time. Leftover muffins can be stored in an airtight container at room temperature or in the refrigerator for a few days.
