How can I make muffins light and fluffy?

Leavening agents such as baking powder and baking soda are the key to light and fluffy muffins. Be sure to check best before dates before baking. Stirring the dry ingredients into the wet ingredients with as few strokes as possible also ensures a light, fluffy muffin.

How do I get my muffins to rise higher?

To achieve that dome top that we love from the bakery, bake the muffins in a 425°F oven for 5 minutes, then reduce to 350°F or 375°F for the remaining time. Do not open the oven door when you change the temperature.

Bakery Style Banana Nut Muffins

Description

Try this easy recipe for jumbo Bakery Style Banana Nut Muffins. The perfect breakfast snack. These muffins are moist and have a crunchy sweet streusel topping.

Ingredients

1 and 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/8 tsp. cinnamon

1/2 tsp. salt

3 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg, lightly beaten

1/3 cup melted butter, cooled

1/2 cup chopped walnuts (or pecans)

Streusel Topping

1/3 cup brown sugar

2 tbsp. all-purpose flour

1/8 tsp. cinnamon

1 tbsp. cold butter

1/2 cup chopped walnuts (or pecans)

Instructions

Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)
Melt the butter and set it aside to cool.
In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg and melted butter.
Add banana mixture to dry ingredients and stir just to combine. Do not over mix.
Divide batter evenly into six jumbo muffin tins.
Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon and butter. Cut in with pastry blender or with clean hands until mixture is crumbly.
Add in walnuts and mix well to combine.
Sprinkle generously on top of muffins.
Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with toothpick or cake tester. It should come out clean when inserted in the centre of the muffin.
Remove from muffin tins and cool on wire racks.

Notes

Storage: Cool muffins and store in covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.
Freezing: To freeze muffins for up to two months, place cooled muffins in Ziplock bag or freezer-safe container.
Other variations:
stir in one cup of fresh or frozen berries. Blueberries, blackberries, diced strawberries, raspberries and frozen chopped cranberries would be delicious in this muffin.
chocolate chips - white or dark. Chopped white or dark chocolate in chunks.
1 cup of dried cranberries
other nuts - pecans or almonds

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven. Baked
Cuisine: American

Nutrition

Serving Size: 1 jumbo mufin
Calories: 534
Sugar: 47.9 g
Sodium: 435.2 mg
Fat: 21.5 g
Saturated Fat: 9.9 g
Trans Fat: 0 g
Carbohydrates: 82.2 g
Fiber: 3.2 g
Protein: 7.2 g
Cholesterol: 63.4 mg

Keywords: Bakery Style Banana Nut Muffins