These bakery-lone muffins are most caught by banana bread



Why is it working

  • The flour, the chopped nuts, the brown sugar and the melted butter ground cinnamon are satisfactorily crispy streus.
  • The combination of cinnamon and nutmeg gives the muffins a warm spicy sound.
  • Baking the muffins at high temperatures (425 ° F/220 ° C) gives them an initial lift; Reducing the temperature to 375 ° F (190 ° C) allows even baking the muffins.

The banana can be unpredictable: from a solid and green, a shiny spotted yellow, then almost black, in a blink of an eye, leaving with too mature, soft fruits. You could freeze them banana ice cream and smoothies And of course bake them banana bread– However, my preferred method is to turn them into a hearty banana nut into muffins. They are easy to freeze and melt, and because of preliminary duration, they make a comfortable snack or breakfast when my family and I are on the go. All I have to do is make a zipper– Not similar banana bread, no slicing is required.

The following recipe comes from my Alabama -based Test Kitchen colleague Tricia Manzanero StuedemanThe purpose of whose purpose was to rebound with nuts with a plush banana muffin. The sour cream gives the muffins a pleasant tang, and its acidic nature responds with alkaline baking soda to make the muffins lift. Muffins also get a dose of cinnamon and nutmeg, and the vanilla extract brings a fine flower ticket that complements brown sugar and mature banana sweets.

All on top – literally! – Stuedeman decorates all muffins with crisp nuts before they appear in the oven. The result is a bakery-dignified muffin that seizes the best of banana bread: gentle, wet, fragrant and just sweet enough.

The recipe was developed by Tricia Manzanero Stuedeman; The header was written by Genevieve Yam.

These bakery-lone muffins are most caught by banana bread


Cooking method
(Keep on the screen awake)

For nuts:

  • 1 1/2 ounce universal flour (42 g; 1/3 cup)

  • 1 ounce chopped walnut (28 g; 3 tablespoon)

  • 1 1/4 ounce light brown sugar (33 g; 2 1/2 tablespoon)

  • 1/4 teaspoon ground cinnamon

  • 1 ounce salted buttermelted (28 g; 2 tablespoon)

For muffins:

  • 5 3/4 ounce universal flour (160 g; 1 1/4 cup)

  • 3/4 teaspoon soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg

  • 8 3/4 ounce ripe banana (245 g; about 1 cup) 3 medium banana

  • 2 ounce sour cream (60 g; 1/4 cup), at room temperature

  • 5 ounce light brown sugar (142 g; 2/3 cup)

  • 2 ounce salted butter (2 ounce; 4 tablespoon), softened

  • 1 3/4 ounce neutral oil (50 g; 1/4 cup), such as rapeseed

  • 1 1/4 teaspoon Diamond crystal kosher salt; For table salt, use half a quantity

  • 1 large eggat room temperature

  • 2 teaspoon vanilla

  • 2 1/4 ounce chopped toasted nuts (63 g; 1/2 cup)

  1. Set the baking rack to the middle position and heat the oven to 220 ° C to 425 ° F. Draw a 12 cup muffin pan with paper or silicone lining.

  2. For nuts: In a medium bowl, mix the flour, nuts, brown sugar and cinnamon, and allocate all sugar if necessary. Stir in the butter until combined well. Set aside.

    Severe meal / jen causey


  3. For the muffins: In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside. In another medium bowl, mix the banana and sour cream. Set aside.

    Severe meal / jen causey


  4. In a scaffold mixed with a shovel, sews brown sugar, butter, oil and salt at medium speed until fluffy and stops the pages as needed, approx. For 1 minute. Beat it in eggs and vanilla until mixed, approx. For 10 seconds. (The recipe can be made in a large bowl with an electric handheld mixer.)

    Severe meal / jen causey


  5. With the low -speed mixer, add the flour mixture gradually, alternating with the banana mixture in two supplements and beats it until almost combined, approx. 2-3 minutes. Fold it into the walnut with a rubber spatula until mixed. (Don't go beyond.)

    Severe meal / jen causey


  6. Share the dough evenly between the prepared muffin glasses (about 1/4 cup per cup). Fill each muffin with about 1 1/2 teaspoon nuts).

    Serious meal / Jen Causey


  7. Süss for 5 minutes. Reduce the oven temperature to 375 ° F (190 ° C) and bake until the toothpick or cake test is clean, approx. 10 minutes. Allow standing in the pan on a wire holder for 10 minutes. Carefully remove the pan; Serve warm or at room temperature.

    Severe meal / jen causey


Special equipment

12 cups of muffin panmuffin lining, rack mixer or hand -mixertoothpick or cake tester, wire holder

Note

If you do not feel like making a streusel upload, you can fill each muffin with 1/2 teaspoon of demerara with sugar and 1 teaspoon chopped nuts. Slightly press the walnut dough and bake as instructions.

Make-Head and Storage

Streusel can be prepared one day earlier and cooled in airtight container until ready for use.

After cooling, the muffins can be stored at room temperature in airtight container for up to 3 days or cooled in airtight container for up to 5 days. In case of cooling, allow the muffins to return to room temperature before serving. Muffins can be gently heated in a microwave oven or 325 ° F (160 ° C) before serving.

Muffins can be frozen for up to 1 month. To freeze muffins, arrange them in a layer of a 9-inch baking sheet 9. After frozen, move it into a zipper bag. Before serving, let the muffins melt overnight overnight.

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