A delightful variation of classic banana muffins, featuring a hint of vanilla and a crunchy topping.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Sifting the dry ingredients ensures a smoother batter.
In another bowl, cream the butter and sugar until light and fluffy.
Room temperature butter creams more easily.
Beat in the eggs one at a time, then stir in the mashed bananas, milk, and vanilla extract.
Mash the bananas thoroughly for a consistent texture.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the chopped pecans and raisins.
Coating the raisins in a bit of flour prevents them from sinking.
Divide the batter evenly among the muffin cups.
Fill each cup about 3/4 full for a nice dome shape.
Mix the brown sugar and cinnamon for the topping and sprinkle over each muffin.
The topping adds a delightful crunch and sweetness.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents sogginess.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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