If you're looking for a comforting, classic treat, these Traditional Banana Muffins are just what you need. With a moist, tender crumb and a delightful banana flavor, they're perfect for breakfast or an afternoon snack. Let's dive right in and bake something wonderful!
Butter adds richness and moisture to the muffins. Make sure it's softened for easy mixing. Sugar sweetens the muffins and helps create a tender crumb. Eggs provide structure and stability, helping the muffins rise. Vanilla extract enhances the banana flavor with a hint of warmth. Flour forms the base of the muffin, giving it shape and texture. Baking soda works as a leavening agent, ensuring that your muffins rise beautifully. Salt balances the sweetness and enhances the overall flavor. Sour cream keeps the muffins moist and adds a slight tang. Finally, ripe bananas are the star of the show, bringing natural sweetness and flavor.
These muffins are delightful on their own, but try serving them with a dollop of whipped cream or a smear of peanut butter for an extra special treat. They pair wonderfully with a glass of cold milk or a hot cup of tea to balance their sweetness.
Start by preheating your oven to 350°F (175°C). This way, it's ready to go when your batter is mixed. Line a muffin tin with paper liners to prevent sticking and ensure easy cleanup.
In a large mixing bowl, cream together the softened butter and sugar until they're light and fluffy. An electric mixer makes this step easier, but a wooden spoon and some elbow grease will do the trick too.
Next, beat in the eggs one at a time. This helps them incorporate evenly. Stir in the vanilla extract for that lovely aromatic hint.
In a separate bowl, whisk together the flour, baking soda, and salt. This step ensures that the dry ingredients are evenly distributed, which is key for even baking.
Gradually add the dry mixture to the creamed butter and sugar. Mix gently until just combined to avoid overworking the batter. Overmixing can make muffins tough.
Fold in the sour cream and mashed bananas. Stir just until everything is combined. The batter should look lumpy, not smooth, which means you’re on the right track.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This gives them room to rise without spilling over.
Bake in the preheated oven for 20 to 25 minutes. You'll know they're done when a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
Once baked, let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy.
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