Banana Nut Coffee Cake Muffins

Makes approximately 30 muffins.
 
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 large bananas
1 cup pecans, chopped

Preheat the oven to 350 degrees F. Place paper liners in muffin pans.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature.  If so, scrape down the bowl and continue, it will smooth out during the next step.  With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Place bananas in a blender or food processor and puree.  Add banana puree and nuts and mix until combined.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.


Recipe printed from http://TheSlowRoastedItalian.com/
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