Banana Walnut Bakery Style Muffins
Serves: 12 muffins
 
Ingredients
  • 3 cups (15 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 10 tablespoons unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 1½ cups plain low-fat yogurt
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  2. Spray 12 cup muffin tin with vegetable oil spray.
  3. Mix flour, baking powder, baking soda, salt and nutmeg in a medium bowl and set aside.
  4. Using a stand mixer with paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  5. Add eggs, one at a time, and beat until combined.
  6. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt in 2 additions, scraping down bowl as needed.
  7. Give batter a final stir by hand.
  8. Using an ice cram scoop or large spoon, divine batter evenly among prepared muffin cups.
  9. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25-30 minutes, rotating muffin tin halfway through baking.
  10. Let muffins cool in tine for 5 minutes, then transfer to a wire rack and let cool for 5 minutes before serving.
Recipe by at https://www.theorangebee.com/baking-my-way-thru-the-cooks-illustrated-baking-book/