Fresh, warm muffins are always a big hit (especially with my children) and because they are so easy to make, there is no excuse to keep using those boxed versions which are filled with additives and chemicals. With just a few basic ingredients you can have a warm batch of muffins ready to be served with your Sunday morning breakfast. Make a double batch and once they are completely cooled, freeze them so that you will always have homemade muffins on hand. A quick defrosting in the microwave and it’s like they were baked fresh that day! Also, because this is such an easy recipe to follow, it’s the perfect recipe for your little budding chefs to try their hand at.
This recipe comes from a great cookbook that was put out by Williams-Sonoma entitled, “Muffins“. Sadly, it is no longer in print but you can borrow it from your local library or buy it on Amazon from 3rd party sellers. I was able to find a copy in great condition for only a few dollars. If you’re fortunate enough to come across a copy, other noteworthy recipes from this cookbook are the Chocolate Chip Muffins, Cranberry Orange Muffins and Vanilla Pear Muffins. Enjoy!
- 1 1/2 cups (7 1/2 oz/235 grams) all-purpose flour
- 3/4 cup (6 oz/185 grams) granulated sugar
- 3/4 cup (3 ox/90 grams) walnuts, coarsely chopped
- 1 1/2 tsp baking soda
- 1/4 tsp Kosher salt
- 1/2 cup (4 fl oz/125 ml) canola oil
- 1 large egg
- 2-3 medium sized very ripe bananas, slightly mashed to yield 1 1/4 cups (10 oz.315 grams)
- 3 tbs buttermilk
Preheat the oven to 375ºF. Grease a standard muffin pan with cooking spray or use paper liners.
In a bowl, stir together the flour, sugar, chopped walnuts, baking soda and salt.
In another bowl, whisk together the oil, egg, mashed bananas and buttermilk until blended. Add the dry ingredients and beat well until evenly combined and creamy.
Spoon the batter into each muffin cup filling it level with the rim of the cup.
Bake until golden, dry and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the muffin pan to a wire rack and cool for 5 minutes. Remove the muffins from the pan and place them on the wire rack to continue to cool. Serve warm or at room temperature.
Makes 12 muffins.