Banana Bread Muffin Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.

Besides adding a sweet and fruity flavor to the bread, bananas also add a lot of moisture to the batter.

Yes! If you are going to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water, since the banana will add moisture. To prepare: Whisk eggs, then add in oil and mashed banana.

Structure - although oil makes baked goods very moist and longer lasting than butter, for high rising baked goods that need more structure, like muffins, butter is a better choice. Butter is wonderful for incorporating air into baked goods.

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

This is my favorite party trick every st. Patrick's day hahha, but #science because it's a chemical reaction between baking soda and sunflower seed butter that make this green color. Plus, the longer you let them sit, the darker green they get! dEATS 👉 Green Banana Muffins.

Bitter Taste: Excessive baking soda can leave a bitter taste in the bread. Baking soda is alkaline, and an excessive amount of it can result in an unpleasant flavor. Unpleasant Texture: Too much baking soda can lead to a coarse and crumbly texture in the bread.

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

Why does my banana bread not taste good? ›

Skimping on the sugar can dry out a loaf of banana bread and leave it flavorless. It turns out, sugar does more than just make things sweeter. When it comes to banana bread, cutting back on sugar will leave you with a dry loaf totally devoid of any distinguishable flavor.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What Eggs Do in Baking Recipes. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Brush the muffins with milk while they're still hot, and the milk will soften the crust enough to make the muffins enjoyable again. Cream or half-and-half also will work and make the muffins taste slightly richer.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.