Banana Pecan Muffins – Recipe from Yummiest Food Cookbook (2024)

FAQs

Why is my banana muffin hard? ›

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

A: If you would like to add bananas, we recommend adding no more than 2 mashed bananas and omitting the water. To prepare: Whisk eggs, then add in oil and mashed banana. Mix well.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.

It's an optional ingredient. Vanilla Extract & Salt: Use both for flavor. Eggs: Eggs add moisture and bind everything together. Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist.

How do you keep muffins from falling apart? It's gluten. See, to a baker, gluten holds the whole world together.

For example, spice up banana muffins with cinnamon, ground ginger, and nutmeg. Toss in a handful of walnuts for good measure! Upgrade a basic muffin mix with cinnamon and vanilla. Enrich pumpkin muffins with pumpkin pie spice and chopped pecans.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

Why do my muffins come out hard? ›

Baking muffins at too high temperatures can cause a hard crust to form. Follow recipe directions for the correct temperature to bake the muffins. To insure the correct temperature each time you bake, always use an oven thermometer.

To make the hard muffins soft place them in a microwave , sprinkle some water on them cook for a few minutes . Muffin will become soft.

Also do try to use very ripe bananas as the natural sugars (which increase as the banana ripens) will help to keep the muffins moist. If the bananas are young then the muffin could be a little dryer. Chocolate chunks or chips are a delicious addition to the muffins, though will not particularly make them more moist.

Too much dry ingredients (all-purpose flour, brown sugar, baking soda, baking powder) and you'll end up with a tough, cake-like result. Too much wet ingredients (mashed bananas, vanilla extract, melted butter, eggs) and your bread will be flat and lacking structure.