Butter Pecan Banana Muffins

Copied from Savannah News Press

• 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

1. Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
2. 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.
3. 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.
4. 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.
5. 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.
6. Variations:
7. •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
8. •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.
9. •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.