Butter Pecan Banana Muffins
Ready In: 28 mins
Serves: 12
Yields: 12 Muffins
Ingredients
- 1 cup chopped pecans
- 1⁄2 tablespoon unsalted butter
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 cup mashed ripe banana
- 3⁄4 cup packed brown sugar
- 1⁄2 cup buttermilk, room temperature
- 1⁄4 cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Directions
- Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
- Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
- Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
- Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
- Variations:
- •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
- •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
- •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.
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