Banana Nut Muffins

If time and waistline permitted, I could wake up every morning to the smell of fresh muffins baking in the oven, especially these banana nut muffins!
This quick and easy muffin recipe is based on our favorite banana bread, with the addition of a cup of chopped nuts and a dash of coffee.
Why the coffee? The tip I learned from the guru of all things dessert—David Lebovitz—is that tropical ingredients like bananas, coffee, chocolate go well together. The dash of coffee brightens up the banana flavors in the muffin.
If you would like to go full on tropical, swap out the nuts for chocolate chips!

Banana Nut Muffins Recipe

 

Prep time: 15 minutes
Cook time: 25 minutes
Yield: Makes 12 muffins

No need for a mixer with this recipe.
Don't want the nuts? Feel free to leave out or swap with chocolate chips.

Ingredients:

• 2 to 3 ripe bananas, thoroughly mashed (about 1 cup mashed)
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 Tbsp strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a Tbsp of water (optional)
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cup of flour
• 1 cup chopped walnuts or pecans (toasted or raw)

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Blackberry Muffins

Pssst… you know what the secret is to making the best blackberry muffins?
Muffins that are rich, tender, and loaded with blackberries?
No, it’s not the butter (though butter makes everything better IMHO).
If your guess is it has something to do with the type of berries, you’re close. Wild blackberries do make the best pies, muffins, and cakes. But you can only get those a couple months of the year.
No, the secret to making the best muffins is sour cream! Rich and tangy sour cream not only intensifies the flavor of the berries, but makes the muffins irresistibly tender and delicious.
This blackberry muffin recipe is one of my favorite recipes on the site. Easy to put together and perfect for breakfast or a Sunday brunch.

Blackberry Muffins Recipe

 

Prep time: 20 minutes
Cook time: 20 minutes
Yield: Makes about 18 muffins

 

Ingredients:

• 2 1/2 cups (320g) all purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 large eggs
• 1 cup (236ml) sour cream
• 1 teaspoon milk
• 1 cup (200 g) sugar
• 8 Tbsp warm melted butter (1 stick, 112 g)
• 1 teaspoon vanilla
• 1 1/2 cups (about 5-6 oz, about 150g) of blackberries, fresh or frozen (if using fresh berries, cut them in half, if using frozen berries, defrost first, drain excess liquid, then coat them lightly in flour)

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