Morning Muffin Madness

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Here is my issue with muffins:  When you only have two people living in your house and your recipe makes twelve muffins it is hard to only eat one!  This recipe is a Paula Deen (love her!) favorite and I am excited to try it out.

*recipe can be found at Paula Deen’s website.

 

Michael’s Banana Coffee Muffins

  • 1/3 cup melted butter
  • 4 ripe bananas, smashed
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons strong coffee
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 1/2 cups all-purpose flour
  • 1 cup chopped pecans, toasted or raw

*Substitue semi-sweet chocolate chips for pecans if you like!

 

Preparation

Preheat oven to 350 degrees F.

 

Grease a 12 cup capacity muffin tin or use paper liners.

 

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, coffee and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped pecans. Pour mixture into a prepared muffin tin. Bake for 20 to 30 minutes. Cool on a rack.

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4 responses »

  1. So I made these on Sunday night and they tasted great! I took them to work and they were gone in a day. If you don’t like bananas then this may not be the recipe for you because they are definitely full of banana flavor.

    I am going to try them again, but instead of pecans I am going to add semi-sweet chocolate chips. I think the coffee and chocolate flavors will go great together.

    If you made this at home let me know what you think.

  2. So I made a second batch for gifts and used chocolate chips instead of Pecans and they were a million times better. With the pecans it was more of a banana nut bread muffin. The chocolate chips add a whole new element. These go great in gift baskets!

  3. Those of us who received these as a gift said the chocolate chip/banana were the best muffins ever! They have just a hint of coffee flavor.

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