The beautiful banana muffins that you want for school morning, coffee breaks and everything in between
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Why does it work
- The caramelization of the bananas drives excess moisture and builds deep, concentrated banana taste.
- Starting the baking at high heat quickly generates steam, which quickly extends the dough and forms a curved top.
- By draining the oven temperature through the baking, the centers are established without burning or burning the muffins.
A muffin naturally has something comforting. It exists in this cozy space between breakfast and dessert – high enough to grab on the way to the door, rich enough to be satisfactory and only sweet enough to feel like a pleasure. It is portable, unfoot and deeply familiar. But just because the joy of a muffin is simple does not mean that it has to be fundamental.
This banana -flock -muffin is anything but boring. Developed by my colleague Julia Levy From our test kitchen in Birmingham, Alabama, it is plush and damp, full of concentrated banana taste and with a crispy, golden oat lour.
The additional bananas in the dough value
Julia wanted a banana-oat muffin that maximized the banana taste. Instead of pressing all mature bananas directly into the dough, as most recipes require, this technology lends a clever step of our senior culinary editor, Leah’s, Simply banana bread: First caramelize the bananas. Four of them are cut into butter and browned until the mixture is thick, jammy and deep golden.
This step drives excess moisture and concentrates the flavors and lays the basis for a dough that tastes unmistakable and intensely with bananas. The remaining butter is browned in the same pan to layer at nutty depth. The softened bananas go back into the pan and continue to cook in the tanned butter, break apart and caramelize until they form a fragrant, rich porridge that smells of bananas that are crossed with toffee. Brown sugar is stirred from heat to reflect the ripe sweetness of the fruits and push these sweet notes even further.
In order to compensate for the concentrated banana paste and trace back, Julia puree the remaining raw bananas together with a little acidic cream, which brightens and exposes the butter -like wealth of the caramelized mixture. But that’s not the entire sour cream – it also reacts with baking powder to lift the dough and keep the crumb soft and tender.
When it comes to baking, the muffins begin in a hot oven, where a steam thrust gives an immediate buoyancy that helps to form these coveted arched tops. After five minutes, the temperature is dropped to gently bake the centers so that they remain moist without over -brown or drying out.
The crispy topping
The oat sprinkle gets its own moment to shine on the muffin. Made made of melted butter, brown sugar, flour and just enough salt to keep things balanced, bake it into a rugged, crisp, golden covering. The oat gives him body and huts so that it does not melerate into the muffin top. Generous, but not exaggerated, it adds texture and sweetness without giving things in the dessert area.
Serious eating/ Morgan hunting glaze
Your new favorite grave-and-go muffin
Between the deeply caramelized banana base, the tanned butter and the crispy oat ruel, these muffins have exactly the right amount of sweetness and character to raise them far beyond their average baking. They are tender, toasty and are unanimous and you could be your new favorite pleasure for morning morning.
This recipe was developed by Julia Levy; The top note was written by Laila Ibrahim.
Serious food / Morgan Hunt Glashur, Requisite -Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
The beautiful banana muffins that you want for school morning, coffee breaks and everything in between
Cooking mode
(Keep your screen awake)
For the muffins:
12 Muffin paper liner
8 Ounce All -purpose flour ((226 G; 1 3/4 Cup)))
2 3/4 Ounce Old -fashioned roller oats ((76 G; 3/4 cup)))
1 teaspoon Diamond crystal kosher salt; Use half of the volume when using table salt
1 teaspoon baking powder
1/2 teaspoon baking powder
6 Very ripe BananaSeat, divided
3 Ounce sour cream ((85 G; 1/3 cup) at room temperature
8 tablespoon ((113 G))) unsalted butterdivided
7 1/2 Ounce Light brown sugar ((213 G; 1 slightly packed cup)))
2 large EggAt room temperature
2 teaspoon Vanilla extract
2 1/4 Ounce roasted chopped Walnuts or pecans (63 G; 1/2 cup), optional
For the luel:
1 ounce All -purpose flour ((28 G; around 1/4 cup)))
1 3/4 Ounce Light brown sugar ((50 G; around 1/4 Packing cup)))
1 ounce Old -fashioned roller oats ((28 G; 1/4 cup)))
2 tablespoon ((28 G))) unsalted buttermelted
1/4 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
Set the oven rack to the medium position and heat the oven to 175 ° C to 400 ° C. Place a 12-cup muffin can with paper liners.
In a medium -sized bowl flour, oats, salt, baking powder and baking powder up to combined; set aside.
Use a potato masher or a large fork in a large bowl to pull 2 whole bananas and acidic cream together until they are pretty smooth. set aside. Half the remaining 4 bananas across and then halve the length (you should have a total of 16 banana pieces). set aside.
Melt 2 tablespoons (28 g) butter in a large, non -standing or cast iron pan over medium heat. Add banana slices, flat down and cook until golden brown and soft to turn over 5 to 7 minutes as required. Place in a separate bowl.
In the now empty pan, add the remaining 6 tablespoons (85 g) butter and cook over medium heat with constant stirring with a rubber spatula until butter is light golden brown and has a nutty aroma from 2 to 4 minutes. Bring tanned bananas back into the pan and continue to cook, with the banana mixture often stir and turn around until bananas are largely broken down and the mixture becomes dark gold brown and a deep caramelized nutty banana aroma has 6 to 8 minutes. Exploit the heat, stir in brown sugar, constantly whisk until the sugar is completely dissolved, about 1 minute. Transfer the banana mixture back into the now empty bowl. Let it sit up to the slightly cooled, about 10 minutes.
For the luel: While bananas cool down, make lumpy tops: in a medium -sized bowl of flour, brown sugar, oats, melted butter and salt until the mixture resembles wet sand; set aside.
Stir the chilled banana mixture into the banana cream mixture with banana-sour cream. Use a potato stamping horse or a large fork that makes the banana mixture largely smooth again. Stir in the eggs and combine vanilla. Stir in the flour mixture with a spatula until they are combined. Fold walnuts or pecans when using. Share the dough evenly to prepared muffin cups (approx. 1/4 cup per muffin). Share the crumbs evenly over muffins (approx. 1 tablespoon per muffin).
Bake for 5 minutes, then reduce the heat to 175 ° C and continue baking until the muffins are arched golden brown and a toothpick or a toothpick inserted in the middle comes out with a few damp cripples from 15 to 18 minutes.
Place in a rust and leave it in the sheet metal position for 5 minutes. Carefully remove muffins from the tin and let yourself be completely cooled on the rust for about 20 minutes. Serve or transfer it to a memory container.
Serious eating/ Morgan hunting glaze
Special equipment
Large non-stick or cast iron pan, 12-cup muffin panMuffin liner, toothpick or cake tester, rust
Make-based and storage
The flourel can be compiled up to 1 day in advance and cooled in an airtight container until use.
As soon as they have cooled completely, muffins can be stored in an airtight container for up to 3 days at room temperature.
To freeze muffins, arrange them in a single layer on a 9- x 13-inch baking sheet. As soon as they are frozen, turn into a zipper bag. Alternatively, muffins can be wrapped individually in plastic film, followed by aluminum foil. Muffins can be frozen for up to 2 months. Let muffins thaw in the refrigerator overnight before serving.
Muffins can be served cold, at room temperature or in a microwave or 160 ° C) oven cold before serving.
