Nigel Slater Banana Muffins
Nigel Slater’s banana muffins are tender, moist muffins made with ripe bananas, butter, and sugar. They feature a rich banana flavor and a light, fluffy texture, with optional add-ins like nuts or chocolate chips for variety.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- Ripe bananas (2 large): Mashed, for natural sweetness and moisture.
- Butter (125g, softened): Adds richness to the muffins.
- Caster sugar (150g): For sweetness.
- Eggs (2, large): To bind the batter.
- Plain flour (200g): The base of the muffins.
- Baking powder (2 teaspoons): Ensures the muffins rise.
- Milk (50ml): Keeps the batter smooth and moist.
- Vanilla extract (1 teaspoon): Adds a subtle sweetness.
- Optional add-ins: Chopped walnuts, pecans, or chocolate chips.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
Step 2: Mash the bananas
- In a mixing bowl, mash the bananas with a fork until smooth but slightly lumpy for texture.
Step 3: Cream the butter and sugar
- In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 4: Combine wet ingredients
- Beat in the eggs one at a time, followed by the mashed bananas, milk, and vanilla extract. Mix until smooth.
Step 5: Add dry ingredients
- Sift the plain flour and baking powder into the wet ingredients. Gently fold until just combined. Be careful not to overmix.
- If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 6: Fill the muffin cases
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
Step 7: Bake the muffins
- Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Step 8: Cool and serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Step 1: Preheat the oven
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases.
Step 2: Mash the bananas
- In a mixing bowl, mash the bananas with a fork until smooth but slightly lumpy for texture.
Step 3: Cream the butter and sugar
- In another bowl, beat the softened butter and caster sugar together until light and fluffy.
Step 4: Combine wet ingredients
- Beat in the eggs one at a time, followed by the mashed bananas, milk, and vanilla extract. Mix until smooth.
Step 5: Add dry ingredients
- Sift the plain flour and baking powder into the wet ingredients. Gently fold until just combined. Be careful not to overmix.
- If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 6: Fill the muffin cases
- Divide the batter evenly among the muffin cases, filling each about two-thirds full.
Step 7: Bake the muffins
- Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean.
Step 8: Cool and serve
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Find it online: https://britishbakingrecipes.co.uk/nigel-slater-banana-muffins/