Perfect for breakfast or brunch or any time of the day and nite
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- 2 c
- all purpose flour
- 1 tsp
- baking soda
- 1 1/2 tsp
- 3 medium
- banana, peeled and mashed
- 1/2 c
- sour cream
- 1 1/2 stick
- unsalted butter,softened
- 1 c
- granulated sugar
- 1/2 c
- light brown sugar
- 3 large
MAKE 24 STANDARD MUFFINS
1Perfect for breakfast or brunch or any time of the day and night..
Combine the flour,baking soda,and salt in a mixing bowl and stir well to mix.
2In a separate bowl,stir together the mashed bananas and sour cream; set aside.
3Combine the butter,sugar, and brown sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed and a little lightened in color, about 1 minute. Beat in the eggs one at a time, beating smooth after each addition.
4Decrease the mixer speed to low and beat in the 1/2 the flour mixture.
5stop the mixer and use a large spatula to scrape down the bowl and beater.
6Beat in the banana mixture.
After the batter has absorbed the banana mixture,beat in the remaining flour mixture. Stop and scrape down the bowl and batter again
7Decrease the mixer speed to low and beat in the 1/2 the flour mixture.
stop the mixer and use a large spatula to scrape down the bowl and beater.
8Divide batter equally to the muffin pans and bake the muffins until they are well risen and feel firm to the touch, about 30 minutes
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
3/4 stick unsalted butter
Combine the flour,baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened.