Recipe at a Glance: Banana Muffins

Yields: 15 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 15 Mins Total Time: 30 Mins

Banana Muffins…mhm how delicious, so many to chose from where do I even start. So many different recipes to chose from that we can’t even find the best one. Well after diving deep into the internet we decided a choose a recipe that we trusted to use. We didn’t just stop there we also found different ways to improve on the recipe by making a few adjustments to minor things to find different ways to improve the recipe and make it more personal. We put 1/4of the added baking powder and sugar into the banana muffin pan and we put it in the oven at 350 Fahrenheit  for about 13 minutes. The results of the muffins came out not so good. One of the muffins was a lot more fluffy, but it wasn’t done in the middle. We believe that batter was too thick because of the adding of baking powder and the increased of sugar as well. The cream of tartar also overloaded the muffin and the taste was thrown off a little but the overall shape of the muffin came out fluffed by not fully cooked with slight Mallord browning.


0/19 Ingredients
Adjust Servings
  • Streusel
  • Modification


0/2 Instructions
  • Preheat oven to 425F (220C) and line a muffin tin with paper liners* Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed. Add canola oil and melted butter and stir well.   Stir in sugars until well-combined. Add eggs and vanilla extract and butermilk and stir well.  Set aside. In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt. Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!). Portion batter into prepared muffin tin, filling each liner ¾ of the way full.  Set aside and prepare your Streusel topping.
  • Streusel Topping
  • Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together. Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs. Sprinkle streusel topping evenly over each muffin. Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C).  A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness. Allow muffins to cool before enjoying.


The original recipe: Partner Isaiah Akinsanya made a few adjustments to the recipe and tried the recipe out a few times to get the best result. We will try four different types of banana bread muffins for our experiment. The first one will be the original recipe, with nothing added or taken out. We would put the three mixing batters into three different bowls to add or increase an additional amount of the original ingredients they had begun with. For number one, we will increase the amount of baking soda. We would add about a teaspoon or more to see how the reaction of the banana bread would turn out to be. We will observe it, taste it, and record it. Next, we will do it for the rest of the different types of banana bread. For the second bowl,  we would increase the amount of baking powder. We would repeat the same process that we did for bowl number 1. Finally, For the last bowl, we would increase the amount of salt in the bowl. We would repeat the same process for 1 and 2.

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