Banana muffins can be made using either ripe or over-ripe bananas. Over-ripe bananas generally have black spots on them. As bananas ripen, the starch converts into sugar so over-ripe bananas are sweeter and softer, making over-ripe bananas perfect for baking. For a fun twist on banana muffins, try adding ground cinnamon to the batter. Cinnamon banana muffins are always popular. You can also add a cinnamon-sugar mixture on top of the muffins to make them prettier and add a little extra sweetness.
How to store muffins so they don’t get soggy: There are two great ways to keep your muffins from getting soggy. With either method, you’ll need to first ensure that your muffins are completely cooled before storing in an airtight container. You do not want the muffins to have any residual heat. The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture. The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture. Can I add nuts? Yes, you can! Once the batter is made, gently fold in in 1/2 cup of finely chopped nuts. Almonds, walnuts, or pecans will all work great in this recipe. Freezing Instructions: Muffins freeze quite well. Just pop them in the freezer. Once frozen, store in an airtight container to prevent freezer burn. Pro Tip: domed muffin tops The key to a perfectly domed muffin top is to blast the batter with heat when you first place it into the oven, and then let it finish baking in a slightly cooler oven. This will cause the steam in the muffins to rapidly release, making the muffin puff up rapidly and create that perfect dome. 425 degrees Fahrenheit is a great temperature to start your muffins in. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking as ovens vary slightly so your cooking time may vary as well. Pull your muffins out as soon as they are golden brown on top.
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The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture. The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.
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