Irresistible Banana Nut Muffins: Paula Deen’s Fluffy Recipe

Banana nut muffins burst with homespun comfort, transforming mundane mornings into delectable celebrations.

Warm, golden-brown pastries whisper stories of Southern kitchens and cherished family recipes.

Ripe, caramelized fruit dances with crunchy nuts, creating a symphony of textures and flavors.

Crumbly, moist interiors promise pure indulgence with every tender bite.

Fragrant spices and natural sweetness weave magic into these irresistible breakfast treats.

Each muffin carries the soul of home-style baking, radiating warmth and nostalgia.

Check out this recipe, and let your taste buds embark on a delightful culinary adventure.

Tools for Baking Banana Nut Muffins by Paula Deen

• Large Mixing Bowl: Spacious container for blending butter, sugar, eggs, and mashed bananas.
• Separate Mixing Bowl: Used for combining dry ingredients like flour, baking powder, and spices.
• Muffin Tin: 12-cup pan for shaping and baking muffins evenly.
• Paper Liners (optional): Convenient non-stick cups for easy muffin removal.
• Whisk or Electric Mixer: Helps create smooth, airy butter and sugar mixture.
• Measuring Cups and Spoons: Precise tools for accurate ingredient proportions.
• Spatula: Perfect for gently folding dry ingredients into wet mixture.
• Toothpick: Helps check muffin doneness by testing center.
• Wire Cooling Rack: Allows muffins to cool evenly and prevent soggy bottoms.

Instructions for Paula Deen’s Muffin Recipe

• Preheat and Prepare Gear

Crank up your oven to a toasty 350°F and grab a muffin tin. Spray it with cooking spray or tuck in some adorable paper liners to prevent sticking.

• Craft Banana Base

In a spacious mixing bowl, whip butter and sugar into a fluffy cloud. Crack in eggs one by one, splash of vanilla, and fold in those ripe, speckled bananas until everything looks creamy and smooth.

• Combine Dry Elements

Dump flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a separate bowl. Gently marry these dry ingredients into your banana mixture, stirring just until they play nicely together. Toss in some chopped nuts for a delightful crunch if you’re feeling adventurous.

• Bake and Transform

Scoop the batter into muffin cups, filling each about two-thirds full. Slide the tin into the oven and bake for 18-20 minutes. Check doneness by poking a toothpick in the center – it should come out clean and dry.

• Cool and Serve

Let the muffins rest in the tin for a quick 5-minute breather. Then transfer them to a wire rack to cool completely. Slice open, add a pat of butter if you’re feeling indulgent, and enjoy these golden, banana-packed treats with your morning coffee or afternoon pick-me-up.

Tweak Banana Nut Muffins Deen Style

• Swap Out Nuts: Replace walnuts with pecans, almonds, or skip nuts entirely for a nut-free version that's safe for allergic guests.
• Boost Moisture Magic: Fold in extra ripe bananas or add a dollop of sour cream to create incredibly tender, moist muffins that stay fresh longer.
• Spice It Up: Experiment with warming spices like cardamom or ginger to give these classic banana muffins a surprising flavor twist that'll wow your taste buds.
• Make-Ahead Miracle: Freeze fully cooled muffins in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a quick breakfast or snack.

How to Serve Muffins from Paula’s Kitchen

• Breakfast Buddy: Pair these banana muffins with a hot cup of coffee or freshly squeezed orange juice for a delightful morning meal.
• Afternoon Tea Treat: Serve these muffins on a small plate with a dollop of whipped cream or a drizzle of honey for an elegant mid-day snack.
• Make-Ahead Magic: Store cooled muffins in an airtight container for up to 3 days, or freeze for longer storage, making them a convenient grab-and-go option.
• Nutty Variation: Sprinkle extra chopped walnuts or pecans on top before baking for added crunch and a delicious nutty flavor profile.

Store Muffins Using Paula Deen’s Tips

• Preserve Freshness: Store banana muffins in an airtight container at room temperature for 2-3 days, keeping them moist and delectable.
• Refrigerate for Longer Shelf Life: Extend muffin enjoyment by storing in the refrigerator for up to a week, wrapped tightly in plastic wrap or sealed container.
• Freeze for Future Treats: Pack muffins in freezer-safe bags or containers, separating layers with parchment paper. Freeze up to 3 months for quick grab-and-go breakfast or snack options.
• Revive Stored Muffins: Restore softness by warming refrigerated or frozen muffins in the microwave for 15-20 seconds, bringing back that fresh-baked taste and texture.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 245 kcal

Servings: 11

Ingredients for Paula Deen Banana Nut Muffins

• Butter: Select high-quality, unsalted butter for richer flavor and better control of salt content.
• Sugar: Choose granulated white sugar for consistent sweetness and smooth texture.
• Eggs: Pick fresh, room-temperature eggs for better mixing and enhanced cake structure.
• Vanilla Extract: Use pure vanilla extract for authentic, deep flavor complexity.
• Ripe Bananas: Select overripe, soft bananas with dark brown spots for maximum natural sweetness.

• All-Purpose Flour: Use fresh, sifted flour to prevent lumps and ensure light, tender muffins.
• Baking Powder, Baking Soda: Check expiration dates to guarantee proper rising and texture.
• Salt: Use fine sea salt for even distribution and balanced flavor enhancement.
• Ground Cinnamon, Ground Nutmeg: Choose freshly ground spices for more intense, vibrant aroma.

• Chopped Nuts: Select fresh, crunchy walnuts or pecans for added texture and nutty undertones.

Moist Banana Nut Muffins Paula Deen Recipe

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• Total Time: 30 minutes
• Yield: 11 1x

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Description

Paula Deen’s banana nut muffins deliver classic Southern comfort with moist, tender crumb and rich nutty flavor. Warm spices and sweet ripe bananas create irresistible homestyle treats you’ll want to savor with morning coffee.

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Ingredients

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• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 cup mashed ripe bananas (about 2 large)
• ½ cup unsalted butter, at room temperature (113 g)
• 2 eggs
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

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Instructions

1. Preparation: Preheat oven to 350°F and prepare a 12-cup muffin tin with cooking spray or paper liners.
2. Creaming: Whip softened butter and sugar using an electric mixer until light and fluffy, creating a smooth, aerated base for the muffins.
3. Wet Ingredients: Integrate eggs individually, then fold in vanilla and mashed bananas, ensuring a cohesive, silky mixture.
4. Dry Ingredient Blend: Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together to create a uniform dry ingredient mixture.
5. Batter Assembly: Delicately combine dry ingredients with wet mixture, stirring minimally to preserve the muffins’ delicate texture. Gently incorporate chopped walnuts or pecans for added crunch.
6. Filling and Baking: Distribute batter evenly among muffin cups, filling two-thirds full. Bake for 18-22 minutes until a toothpick inserted comes out clean.
7. Cooling: Rest muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve with a light butter spread if desired.

Notes

• Prevent Tough Texture: Mix dry and wet ingredients minimally to maintain a soft, tender crumb – overmixing activates gluten and creates dense muffins.
• Banana Ripeness Matters: Use extremely ripe, almost black bananas for maximum sweetness and deeper flavor profile.
• Nut Distribution Tip: Lightly coat chopped nuts in flour before adding to batter to prevent them from sinking during baking.
• Storage Strategy: Keep muffins in an airtight container at room temperature for 2-3 days, or freeze for up to 3 weeks for longer preservation.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 245
• Sugar: 15 g
• Sodium: 190 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 60 mg