This recipe is designed for you to mess with it. In this case, I added a brown sugar pecan topping. However, if you flip it too soon, you'll find your topping still in the bottom of your muffin tin. :o( Sadness! So consider this an exercise in patience and make sure the muffins have completely cooled before you flip the pan and allow the muffins to gently fall out on their own. (No pan slappin'!)
- WET INGREDIENTS
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 cup mashed banana (about 2 bananas)
- 2 eggs
- 1/2 cup milk
- 2 teaspoons vanilla
- DRY INGREDIENTS
- 1-2/3 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1/4 cup butter, cold
- 3/4 cup brown sugar
- 3/4 cup chopped pecans
Preheat oven to 375
Grease a muffin tin, including the lip of the pan around each cup.
In each cup place a teaspoon of butter and a Tablespoon each of brown sugar and nuts.
Set aside as you make the batter.
Cream butter and sugar then add the remaining wet ingredients.
Add the dry ingredients and mix until just blended.
Spoon batter into muffin tins and then bake for about 20 minutes (or until a wooden pick comes out clean).
Cool in pan completely before flipping the pan upside down to release the muffins.