I think muffins are the best invention ever! As much as I enjoy making quick breads, muffins cook up quicker and are far less likely to have dry edges or spots. For this reason, finding a banana muffin recipe that tasted as good as banana bread but that would not end up overcooked on the edges before the center finally gets cooked, became a quest of mine.
After many trials and errors, much to the families delight, as they got to taste each of them, I think I have finally hit on the best possible recipe. Although all the recipes I tried were good, this particular one stayed freshest the longest. In fact, these muffins got moister the longer they sat. I do have to admit though, I had to make three successive batches before the family didn’t eat them quicker than two days. Finally on the third batch they were over the initial excitement of banana muffins and I finally got to have them sit for five whole days. Low and behold, they were more moist than the first day and still not over-moist. Continue reading