Bakery-Style Banana Muffins
These Banana Bakery-Style Muffins have a rich full flavor, crispy crust and tender crumb - and a wonderful big rounded top.
Servings: 12 muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 10 tablespoons unsalted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/2 cups plain low-fat yogurt
- 3 small bananas, chopped fine
- 3/4 cup caramel chips or walnuts, optional
- sparkling sugar, optional
Instructions
- Preheat oven to 375°. Spray 12-cup muffin tin with vegetable oil spray. Mix flour, baking powder, baking soda, salt and nutmeg in a medium bowl and set aside.
- Using a stand mixture fitted with paddle, beat butter and sugar on medium high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.
- Fold in finely chopped bananas and caramel chips or walnuts, if using.
- Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. The muffin cups will be completely full. Sprinkle muffins with sparkling sugar, if desired. Bake until the muffins are golden brown and toothpick inserted in the center of a muffin comes out with a few crumbs attached, 25-30 minutes, rotating muffin tin halfway through baking. Invert muffins onto a wire rack, stand muffins upright, and let cool 5 minutes. Serve.