Banana muffins
26 February 2010 | 54 comments |
Posted in Featured Articles, Vegetarian, Western, cake/ muffin, fruits, snacks
Posted in Featured Articles, Vegetarian, Western, cake/ muffin, fruits, snacks
Pages: 1 2
RECIPE FOR BANANA MUFFINS
Source: Adapted and modified from Cooking Crave
Makes: 14-18 small muffin paper cups (depending on the size of the muffin cups)
Ingredients:
250 g plain flour
2 tsp baking powder
1/2 tsp ground cinnamon
3 tbsp desiccated coconuts (optional)
60 g unsalted butter (melted)
60 g fresh milk
2 eggs (lightly beaten) – I used large eggs
2 tsp vanilla essence
80 g castor sugar
Pinch of salt
5 medium over-ripe bananas (mashed)Methods:
- Preheat oven to 200°C (see note 1). Prepare muffin paper cups (see note 6).
- Sieve plain flour, baking powder and ground cinnamon. Add in desiccated coconuts. Set aside.
- In a large bowl, combine melted butter, milk, lighted beaten eggs and vanilla essence. Stir until well mixed. Add in sugar and salt. Mix till well combined.
- Add in the mashed bananas and mix well.
- Use a spatula to gently fold in the dried ingredients in step 2 till well combined and no traces of flour. Do not over-mix the batter. The batter should be thick (“spoonable” not “pourable”).
- Transfer batter into a piping bag (see note 2) and pipe batter into the muffin cups until each cup is 80% full (see note 3).
- Bake in the oven at 190°c for 10 minutes, then lower to 180°c for another 10 minutes (see note 1), or until the muffins have risen and turned to slightly golden brown. Insert a toothpick/ skewer into the centre to test. If it comes out clean, it means that the muffins are cooked though. Cool on a wire rack.
Notes:
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. However, the baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.
- You can DIY your own piping bag by using a clean plastic bag and cut away a small corner.
- If you want a dome-effect muffin, you can fill the batter almost to the brim (90% full). This tip works well for muffin tray. I only filled my muffin paper cups until 80% full. Otherwise, the muffins will overflow before setting. So do your own experiment to achieve the best results.
- It’s best to serve warm. Keep extra muffins in the freezer for future consumption. Thaw it in the room temperature. Toast in the oven or steam it. I personally prefer to steam my muffin as it is more moist.
- You will find tips on how to make muffins on my early post.
- You can find paper muffin cups at any local baking supplies stores. I bought mine from Phoon Huat (Simei branch) and Sun Lik Trading (Seah Street).
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54 Comments
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Hi, Where did you buy those lovely muffin cup? I have been looking around the supermarket but cannot get those pretty strawberry ones that you have.
Evelyn: You can find those muffin paper cups with strawberry design from Phoon Huat. I got mine from the Simei branch.
Thanks. I sure must get some of these muffin cups
Thanks for sharing this recipe. Yesterday I just bought 2 banana muffins from Chocolat & Spice, still soft but found this time the muffins were overly sweet even the little boys only took one bite.
Anncoo: Haven’t tried muffins from Chocolat & Spice. Hope this recipe will be able to please your boys’ tummies.
My previous 2 muffin baking didn’t turn out great. The muffin became harder when it’s cool. I’ll try out yours once my kitchen is ready.
Little Inbox: Maybe you need to adjust the baking temperature of your oven. Do share with me your feedback after trying out this recipe.
Oh really? WHen you open up the muffin cup, it becomes a plate? Good “secret”
Tigerfish: Yeah, I just learnt this “secret” recently.
your banana muffins look cute!
Peachkins: They are super tasty too! Do give it a try.
I love baked goods with bananas and you are right, it’s so hard to wait for them to ripen, you relaly have to hide it somewhere..haha
Pigpigscorner: Don’t think this will work too as these “thieves” are smarter than me. LOL!
Those look great. My son loves muffins!
Mrs. Mordecai: Tks! Muffins are our favourite too.
Your muffins look wholesome & yummy! How can anything be simpler than making muffins! Banana ones are good old classic that are hard to be resisted! Great shots, too!
Pei-Lin: Tks for your compliment! I don’t like those classic muffins as they are too sweet and huge in size. But since I started baking muffins, I really fell in love with them.
Love banana! I think it’s a great ingredient in baking.
Lee Mei (MCH): Yeah, I also can’t resist the temptation to eat some while using them for baking.
yum. can you bake some for me to bring to school?
i’m in the polytechnic btw
Felicia: No problem. Can I exchange them with your beautiful macarons? I’m staying near Singapore Polytechnic. Hehehe!
Cute muffins and tasty for sure !
Vanille: Tks. Will you give it a try?
Beautiful muffin cups! Your pictures are magazine-like!
Angie: Tks for your wonderful comments. I feel so inspiring!!
I wanna have some too!
Dora: Sure! Help yourselft!
The muffins look so adorable and I bet the taste is superb! Great snack for kids & preschoolers, will bookmark it!
Alice: Great snack for both my hubby and myself too!
I love banana muffin too and make it quite often. My suggestion is to place some almond flake ( or other kind of nuts) on the top to garnish. Could you try it next time ? Have a nice day !
Anh: Tks a lot for your suggestion! I had tried pine nuts before. Yes, will definitely try adding some nuts in my next attempt as I plan to introduce nuts into my son’s diet.
Lovely, I love banana muffins!
LCOM: Tks!
I am drool for one, can?
BBO: Sure, as many as you want.
your banana muffins look perfect – and I also like the cute looking cups and utensils. Very pretty pictures =)
Banana muffins! I wanna try to make. Yummy~~~
Allie: An easy-peasy recipe for you. Btw, have you bought your oven?
Love the coconut in these mufins..great addition. The little muffin cups are cool, I will track those down. Neat how they open into little plates. Great recipe and gorgeous photos!!
Marla: Tks for dropping by and your compliments.
These muffins are good for both kids and adults alike!
Anh: Yeah, I can’t agree more.
My favourite type of muffin.
Your son is so darling. I am glad he is easy going about food. Good for him, and for you too!
Ju: Just keep my fingers crossed.
thanks for sharing ….
I love baking muffin or cupcake , but sad to said, my son not in to cake …. only me and daddy …
Anggie: Then what is his favourite snack?
can i cut down the amount of banana
Jack: Is there any particular reason to cut down the banana? Lesser bananas will make the muffins become drier. I suggest that you follow closely this recipe for your 1st trial and make the necessary adjustments in your 2nd attempt.
After 2 failed attempts to make muffin using recipe from recipe book, I decided to use your receipe. Guess what? The muffin really look great and taste good. Thank you for sharing the recipe.
DaneCalyMum: Thanks for sharing your success story!! Hope to hear more feedbacks from you in future.
“combine melted butter, milk, lighted beaten eggs and vanilla essence. Stir until well mixed. Add in sugar and salt.” -Can you share with me how to combine the wet ingredients? Using whisk or electric mixer, and how long we should mix it? I always get hard and wet muffin
. I guess my mixing method is wrong. Thanks
Busymum: There are 2 methods in making muffins – mixing and creaming as mentioned in my how to make muffin post. This banana muffin recipe calls for mixing method. So a hand whisk (as shown in page 2 of this post) will do the job. Put all the required ingredients inside a mixing bowl and stir in a clockwise direction until they are well combined. Do not beat. Then follow by next step. As for your muffins, I don’t understand why it is hard yet wet. It should be either hard and dry or soggy and wet. If it is hard, then it may be due to wrong mixing method, and wrong baking temperature and time, wrong measurement (especially recipes that call for US cup). If it is wet, it may be due to wrong baking temperature and time, or baking at a lower rack. These reasons will cause the muffins to be underbaked. Please give this recipe a try and let me know your feedback. Before that, do go thru those tips I mentioned in my “how to make muffins” post. Looking forward to hear your success story.
Wow! You wouldn’t believe was just gonna attempt to make banana muffins this weekend. I have a recipe but your pictures have enticed me further!!
The Sudden Cook: Glad that you like my banana muffins. Happy trying!