Lemon Poppy Seed Banana Muffins
Move over, banana bread, these lemon poppy seed banana muffins are here to steal the show!
Equipment
- Stand mixer optional
- muffin tin
Ingredients
- 1 banana very ripe and lightly mashed, about 1/2 cup
- ¼ sour cream
- 1 large egg room temp
- 1 tsp lemon zest
- ¾ tsp vanilla extract
- 1 cup all-purpose flour scant
- 6 Tbsp sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 5 Tbsp unsalted butter softened
- 2 Tbsp poppy seeds
Instructions
- Preheat the oven to 350℉.
- In the stand mixer bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, combine the banana and sour cream until smooth (mashing with a fork usually does the trick). Add the egg, lemon zest, and vanilla and process until blended.
- Add the butter and half the banana mixture to the dry ingredients and mix until moistened. Raise the speed to medium (#4 on a KitchenAid). Scrape down the sides and add the remaining banana mixture until well mixed.
- Fill the muffin containers until they're 3/4 full (it's more important about how full they are in your muffin pan than how many you have). Pour a little water into the unfilled muffin cups to prevent uneven baking.
- Bake for 25-30 minutes, or until the muffins spring back when pressed lightly in the center.
- Cool the muffins on a wire rack.
Notes
- This recipe can also be baked as loaf in an 8x4 inch bread pan for 40-50 minutes.