I’ve made countless batches of banana muffins over the years and this one is my current favorite. It is adapted from Sara Foster’s Banana Nut Muffin recipe in her book Fresh Every Day. I like to put the pecans on top because they get nice and toasty and keep their crunch. And, this also makes it easier if you want to make a batch of muffins, half with nuts and half without.
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2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3 over ripe bananas
1/4 cup sour cream
1 teaspoon vanilla
1 cup pecans, broken into pieces
Preheat oven to 375 degrees. Line a muffin tin with paper liners and lightly grease the top of the pan. Whisk together flour, baking powder, soda, nutmeg and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs, bananas, sour cream and vanilla and stir until the flour is just incorporated…do not over mix. Fill the muffin tins until batter is just below the top of the paper liner. Cover batter with broken pecan pieces and bake 25-30 minutes. To test for doneness, I gently touch the top center of a muffin…it should spring back lightly.
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