October 18, 2012
As the dog days of summer give way to crisp fall mornings, I like to serve something hot for breakfast. A quick bread, like banana muffins, is a great way to get the family out of bed on a cool morning. Quick breads can easily be mixed up right before baking, making it easy to get breakfast on the table and everyone out the door on time.
Not only are banana muffins quick and easy to make, they're a great way to use overripe bananas. The bananas add moisture to the muffins as do the sour cream and brown sugar used in this recipe. If you use low-fat sour cream like I do, the muffins will still be moist, but they won't be as firm as when you use regular sour cream.
Brown sugar, the combination of white sugar and molasses, is moister than granulated sugar. The darker the brown sugar, the more molasses it contains. Unless a recipe specifies otherwise, you can use either light or dark brown sugar. I prefer the subtle flavor of light brown sugar over the more robust molasses taste of dark brown sugar.
The addition of molasses makes brown sugar moist, but it also makes it clump together which means it isn't pourable like its granulated counterpart. To ensure you're using the right amount of sugar, most directions call for brown sugar to be packed. This is easy to do. Put some brown sugar in the appropriate size measuring cup.
Use a spoon to firmly press the brown sugar into the cup.
Repeat the steps until you end up with this.
When the brown sugar is removed, it will retain the shape of the cup.
Although it only takes a few minutes to mix up the batter, it takes 20 to 30 minutes for the muffins to bake. If you're pressed for time, combine the dry ingredients the night before and store them in a covered container or resealable plastic bag.
The recipe makes 18 muffins so I always have some left over. It seems to me the muffins get moister with each passing day. Of course, I don't know how many days that holds true. With a teenager in the house, the muffins don't stick around long enough to find out!
1/2 cup butter, softened
1 cup brown sugar, packed
1/4 cup sour cream
3 large ripe bananas, mashed
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
Cream together butter and brown sugar. Add sour cream, eggs, bananas and vanilla; mix well. Combine dry ingredients and add to mixture; mix well. Pour batter into greased muffin cups. Bake at 350° for 20 to 30 minutes until muffins are golden brown and spring back to the touch.
© Margaret's Morsels