Brown Sugar Banana Pecan Muffins

A week ago, I baked again banana pecan muffins. This is my favorite and my family too. I still have a lot of pecans in the fridge. I froze it so it will last longer. BTW, I baked banana pecan muffins before but with another ingredients. I think I like this recipe that I just baked because it has lesser ingredients and the muffins still came out yummy and delicious.

INGREDIENTS:

* 1/2 cup butter, softened
* 1 cup brown sugar
* 2 eggs
* 1 tablespoon vanilla extract
* 4 very ripe bananas, mashed
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped pecans
* 18 pieces muffin liners

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in chopped pecans. Spoon the batter into the prepared muffin tins with liners about 3/4 full and place a pecan on top of each muffin for garnish.
4. Bake in preheated oven for 15-20 minutes, until a toothpick inserted into center of muffin comes out clean.

Blueberry Muffins

I baked blueberry muffins but this time it was a ready made mix from the box. I used to bake muffins from scratch but I just got lazy this time. My hubby and I just love to eat muffins and every time I baked he ate most of it. Sometimes I give away to my friends. I just love to give something to my friends especially my friends in the church. Hubby knows this trait of mine. I want to bless other people with the foods that I cooked and it makes me happy to see other people happy whenever I give them something to eat. I think I got this from my grandma who when she was still alive, she loved to bless other people by sharing whatever foods she had to our kins who were poor. It's really good to be a channel of blessings to other people.

Best Blueberry Muffins

Aside from banana pecan muffins, blueberry muffins are also our favorite in the house. I baked it a few times already and it was really yummy. The blueberries and the sweet batter are fabulous together. It's a favorite of my hubby and me. Quick and easy, made with few ingredients. Remember to use paper liners!

INGREDIENTS

* 1/2 cup unsalted butter
* 1 1/4 cups white sugar
* 1/2 teaspoon salt
* 2 eggs
* 2 cups all-purpose flour, divided
* 2 teaspoons baking powder
* 1/2 cup buttermilk
* 1 pint fresh blueberries - rinsed, drained and patted dry
* 2 tablespoons white sugar

DIRECTIONS

1. Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
3. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Banana Crumb Muffins

The crumb topping is what makes these banana muffins stand apart from the ordinary.

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Banana Pecan Muffins

I just love making banana pecan muffins. We still have lots of pecans from our backyard and I have to use it in baking. I often bake muffins. Here's another recipe of banana pecans muffins that I just tried. This is a great breakfast muffin—sweet and moist and fruity but without a lot of fat. It has a full cup of chopped pecans. Be sure to use very ripe bananas for full flavor. It's good to eat these muffins when they are still warm, fresh from the oven.

Ingredients

1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda

2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon vanilla extract
1 cup pecans, finely chopped

Directions

Preheat the oven to 425 degrees.

1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

Bakers note: The burst of heat in the initial high temperature helps dome the muffins

Banana Pecan Muffins

I often bake banana pecan muffins because this is our favorite in the house. Whenever I make these muffins, it's always a hit to my hubby. It's only the two of us who eat it all. Delicious indeed.

Ingredients
1/2 cup butter, softened
1 cup granulated sugar
2 large egg
2 large ripe banana, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecan
1 teaspoon vanilla extract

Directions

1. Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
2. Beat butter and sugar together at medium speed until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Beat in bananas until smooth.
5. Mix together flour, salt, baking powder and baking soda.
6. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
7. Stir in pecans and vanilla.
8. Do not over mix batter; it should not be completely smooth.
9. Spoon batter into prepared pan, filling two-thirds full.
10. Bake until lightly golden, 15 to 18 minutes.
11. Transfer to a wire rack to cool slightly.
12. Serve warm.