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Why is it working
- Due to the caramelization of bananas, it builds excess moisture and deep, concentrated banana flavor.
- Starting the baking at a high heat generates steam quickly, which expands the dough quickly and forms a domed top.
- Lossing the oven temperature through baking ensures the centers to cook without burning or overloading the muffins.
There is something that, by nature, is reassuring in muffin. It exists in a cozy space between breakfast and dessert – grabbing the door enough, rich enough to feel satisfying, and only sweet enough to feel like it. It is portable, unknown and deeply familiar. But just because the joy of muffin is simple, it does not mean that it must be fundamental.
This banana oatmeal muffin is nothing more than boring. Developed by my colleague Julia Levy Birmingham, our Alabama test kitchen is plush and wet, full of concentrated banana flavors and made with sharp golden oats.
Worth the extra banana in the dough
Julia wanted a banana-to-do muffin that maximized the flavor of the banana. Instead of turning all mature bananas straight into the dough as most recipes require, this technique gives a smart movement from the older culinary editor, Leah's, Light banana bread: First, caramelization of banana. Four of them slice and brown in butter until the mixture is thick, Dammy and deeply golden.
This step brings excess moisture, concentrating the flavors in the process, and establishing a dough that is unmistakably and intensely the banana taste. The remaining butter is browned in the same pan to lay down nuts at depth. The softened bananas go back into the pan and continue to cook in the brown butter, tearing and caramelized until they form a fragrant, rich Mash, which is fragrant like a caramel banana. From the heat, mix the brown sugar to reflect the ripe sweets of the fruit and further pushed these sweet sounds.
To balance the concentrated banana paste and add moisture, Julia crushes the remaining raw banana into the dough and a little sour cream that illuminates and offset the buttery wealth of the caramelized mixture. But this is not all the sour cream – it also reacts with baking soda to lift the dough and keep the crumbs soft and gentle.
During baking, the muffins start in a hot oven, where the steam pack gives them an instant lift, which promotes the coveted domed tops. After five minutes, the temperature drops so that the centers fall gently to keep wet without being tan or dry.
The crunchy recharge
Oats Streusel get your own moment to shine on top of the muffin. They make melted butter, brown sugar, flour and just enough salt to keep things balanced to the oat body and give it a nubbity, so it doesn't melt into the top of the muffin. Generous, but not on top, add texture and sweets without throwing things into the dessert area.
Serious Eats/ Morgan Hunt Glaze
Your new favorite seizure is your muffin
Between the deep caramelized banana base, the brown butter, and the crunchy zab-streusel on the top, these muffins have only the right amount and character that they are far beyond the average grasp and Go baking. Gentle, tasteful and destroying their bananas-and they can only become a new favorite morning enjoyment.
This recipe was developed by Julia Levy; The header was written by Lilah Ibrahim.
Serious Eats / Morgan Hunt Glaze, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
The beautiful banana muffins you want for school mornings, coffee breaks and all of them
Cooking method
(Keep on the screen awake)
For muffins:
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12 muffin
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8 ounce universal flour (226 g; 1 3/4 cup)
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2 3/4 ounce old -fashioned (76 g; 3/4 cup)
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1 teaspoon Diamond crystal kosher salt; If you are using table salt, use half a quantity
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1 teaspoon soda
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1/2 teaspoon baking powder
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6 very mature bananapeeled, shared
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3 ounce sour cream (85 g; 1/3 cup), at room temperature
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8 tablespoon (113 g) salted buttershared
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7 1/2 ounce light brown sugar (213 g; 1 slightly packed cup)
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2 large eggat room temperature
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2 teaspoon vanilla
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2 1/4 ounce chopped toasted walnut or pecan (63 g; 1/2 cup), optional
For Streusel:
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1 ounce universal flour (28 g; about 1/4 cup)
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1 3/4 ounce light brown sugar (50 g; about 1/4 packed cup)
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1 ounce old -fashioned (28 g; 1/4 cup)
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2 tablespoon (28 g) salted buttermelted
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1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity
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Set the baking rack to the middle position and heat the oven 400 ℉ (175 ℃). Take a line with a 12 cup muffin tin liner.
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Whisk the flour, oats, salt, baking soda and baking powder in a medium bowl until mixed; Set aside.
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In a large bowl, use potato masher or large forks for 2 whole bananas and sour cream, until it is quite smooth; Set aside. Remaining in half the bananas transversely and then longitudinally (a total of 16 banana pieces); Set aside.
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Melt 28 g of tablespoons (28 g) butter in a large, non-adhesive or cast iron pan. Add banana slices, flat side down and cook until golden brown and turn as needed, for 5-7 minutes. Move it into a separate bowl.
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In the now empty pan, add 65 g tablespoons (85 g) butter and cook on medium-high heat, constantly mixed with a rubber spatula until the butter is light golden brown and nuts with nuts for 2-4 minutes. Returning to the brown banana in the pan and continue to cook, stir and turn the banana mixture until the bananas are mostly broken down and the mixture becomes a dark golden brown and deep caramelized nuts -banana aroma for 6-8 minutes. From the heat, mix the brown sugar, whisk constantly until the sugar is completely dissolved, approx. For 1 minute. Replace the banana mixture in the now empty bowl. Allow to sit until slightly cools, approx. 10 minutes.
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For Streusel: While the banana cools down, make the streusel filling: mix the flour, brown sugar, oats, melted butter and salt in a medium bowl until the mixture is similar to the wet sand; Set aside.
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Stir in the cooled banana mixture into the spilled banana-saur cream mixture. Potato masher or large fork again the banana mixture until mostly smooth. Stir in the egg and vanilla until mixed. Using a spatula, mix the flour mixture until mixed. Fold the walnut or pecan if you use it. Share the dough evenly between the prepared muffin glasses (about 1/4 cup/muffin). Divide evenly into the streus muffins (about 1 tablespoon / muffin).
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Bake for 5 minutes, then reduce the heat to 350 ° F (175 ° C) and continue baking until the muffins have a dome, golden brown, and the center -inserted toothpick or cake -tester appears with some wet crumbs for 15-18 minutes.
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Place on a wire stand and let stand in the tin for 5 minutes. Carefully remove the muffins from the tin and let it cool completely on the wire stand, approx. 20 minutes. Serve or transfer to a container.
Serious Eats/ Morgan Hunt Glaze
Special equipment
Large non -adhesive or cast iron frying pan, 12 cups of muffin panmuffin lining, toothpick or cake test, wire stand
Make-Head and Storage
Streusel can be prepared one day earlier and cooled in airtight container until ready for use.
After completely cooling, the muffins can be stored in room temperature in an airtight container for up to 3 days.
To freeze muffins, arrange them in a layer of a 9-inch baking sheet 9. After frozen, move it into a zipper bag. Alternatively, muffins can be packed separately in plastic packaging and then in aluminum foil. Muffins can be frozen for up to 2 months. Before serving, let the muffins melt in the refrigerator overnight.
Muffins can be served cold at room temperature or they can be gently heated in a microwave or 325 ° F (160 ° C) before serving.