May 8th: Banana-pecan make-ahead muffins

After successfully making lemon-poppy seed muffins last weekend, I was keen to try another version of Cook's Illustrated make-ahead muffins, this time opting for banana-pecan.

Banana-Pecan Muffins

3 cups (15 oz) all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

10 tbsps (1/2 cup + 2 tbsps) unsalted butter, softened

1 cup (7 oz) sugar

2 large eggs

1 1/2 cups plain yogurt

1 1/2 cups finely diced banana

3/4 cup coarsely chopped pecans

Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside.

Beat butter and sugar together at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Reduce mixer speed to medium-low and beat in half of flour mixture, followed by one-third of yogurt. Beat in half of remaining flour mixture, followed by half of remaining yogurt; repeat with remaining flour mixture and remaining yogurt. Stir in banana and pecans. Portion batter evenly into greased 12-cup muffin pan.

Refrigerate muffin pan, covered, up to 24 hours or freeze for up to 1 month. After muffin batter is completely frozen, about 6 hours, batter balls can be transferred to bag or container for freezer storage. Transfer batter balls back to prepared muffin pan before baking.

Heat oven to 375°F. Place frozen batter balls in muffin pan and bake until golden brown, 25-30 minutes if refrigerated or 35-40 minutes if  frozen. Let muffins cools in pan 5 minutes before serving.

Makes 12-15 delicious muffins.

Frozen batter

The fact this works just amazes me