Baking

Basic muffin recipe

This recipe is the base to my muffins, the add in’s are endless possibilities. Today I am making banana chocolate chip muffins. That is what is best about these muffins you can change the flavors up anyway you want. I always have bananas in the freezer, so no matter what flavor I do, there is always banana in the base. You of course do not have to add the banana but to me its what help these muffin to be moist, and helps me use up my endless collect of ripe bananas. We buy bananas almost every week my kids love them, but once they get to a certain point they wont eat them anymore, I leave them a few more days out and when they start to brown on the outside I pop them into the freeze. Very ripe bananas make the best banana bread, cake, muffins, the browner the sweeter.

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Gather all ingredients. Preheat oven to 425°
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Spray the top of the muffin pan with non stick cooking spray and line the jumbo or regular pan with muffin liners. I used a jumbo muffin pan. The full batter recpie makes about 12-16 jumbo muffin, depends on how much it is filled, half a recipe is 6-8 jumbo muffins. You can use regular muffin pan, amounts and cook time will vary.
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Whisk together the melted butter, oil and sugar
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Add eggs, whisk to blend well
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Add the milk and sour cream.
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Mix all dry ingredients together in a separate bowl. You can use all purpose flour, wheat or half AP flour and half wheat. I use half and half, I like how the wheat flour gives a nutty flavor.
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Fold the dry ingredients into the wet. Try not to over mix, just until combine and no dry spots. By not over mixing it keeps the muffin light and fluffy, not dense.
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Mash the bananas in a separate bowl and fold into the batter.
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Next pick your flavor, today I did chocolate chips to go with the bananas. Options, blueberry, strawberry, apple, nuts, carrots, etc. If you do not want all the muffins to be the same flavor, skip this step. Add your flavor once the batter is scooped out into the muffin pan, just gentle stir with a spoon to mix it in.
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Scoop batter into lined muffin pan, I use an ice cream scooper. 1 1/2 to 2 scoops for the jumbo pan.
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Using a food processor, pulse the white and brown sugar, flour and cold butter until it is a course crumble.
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Sprinkle or spoon the crumble over top of the muffin batter.
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Bake the muffins at 425° F for 12 minutes, turn the temp down to 350°F for another 12-15 minutes. Muffins are done when the toothpick come out with moist crumbs but no batter. The reason for starting the oven temp out higher is to get that nice dome look. You can also use this method for cupcakes are well. (Just don’t cook them at high temp, only preheat oven and turn oven down to 350° when cupcakes go in the oven)

Basic muffin recipe

  • 2 and 1/4 cups granulated sugar
    1/2 cup vegetable oil
    1/2 cup unsalted butter, melted
    4 eggs, large
    1 Tbsp. vanilla extract
    5 cups All-Purpose flour
    1 Tbsp. baking powder
    1/4 tsp. baking soda
    3/4 tsp. salt
    1 cup milk
    1/2 cup sour cream
  • 3 ripe bananas

 

Topping

  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 brown sugar
  • 1 stick of  cold butter cut into cubes

 

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