I seem to be focused on brunch lately and this is another
very easy and delicious entry. If you
love Banana Bread, these muffins are a super good mini-version that will
definitely more than satisfy your craving.
My recipe combines both all-purpose and whole wheat flour in
equal parts, a dash of maple syrup in addition to both granulated and brown
sugars and some cinnamon and nutmeg to spice up the mix. The butter is browned for an extra flavor
boost and a small amount of sour cream adds tenderness. Lastly, the muffins are topped with a few
chopped pecans for a bit of nutty texture.
Once your butter is browned, this is a very quick project that
comes together with a bowl and a whisk. You’ll soon have something to enjoy on a lazy
weekend or as a comforting partner for your afternoon refreshment break. They also pack very well for a picnic.
Bench notes:
- Some tips for browning butter:
1) Use a stainless steel pan to best gauge the color of the
butter as it starts to brown. Have a
small heatproof bowl near the stove so you can immediately pour off the butter
when it's done.
2) Cut the butter into small pieces so it melts consistently
without spot scorching.
3) Use medium to medium low heat and watch it
carefully. As the butter starts to melt
and heat up, you'll notice small bubbles on the surface that get larger. Lift the pan and swirl the butter for more
control if it’s browning too fast or nearly done. You'll notice the milk solids starting to
brown on the bottom of the pan very quickly.
Keep your eyes on this and keep swirling. It will be done very quickly after you notice
the first brown bits on the bottom of the pan.
Stop when you think it's almost there and just as it begins to
smoke. It will continue to brown off the
heat, so pour immediately into a heatproof bowl to stop the cooking. Set aside to cool.
4) If you've gone too far, it will look very dark and taste
bitter, so you'll have to start over again.
You’re looking for medium amber brown.
5) When adding the browned butter to the rest of the
ingredients, include all the brown bits that have settled to the bottom of the
bowl.
- Let the browned butter cool a bit then add the
sugars. And then you'll want it to be cooled down
enough before you add the eggs.
- I’ve found that sour cream works best to really tenderize
banana pastries.
- For easy transfer, use an ice cream scoop to portion the batter.
Banana Maple Pecan Muffins
Makes 14 muffins
3/4 cup (3 3/4 oz) all-purpose flour
3/4 cup (3 3/4 oz) whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 oz (8 tablespoons) unsalted butter
1/2 cup (3 1/2 oz) granulated sugar
1/4 cup (1 3/4 oz) dark brown sugar, packed
1/4 cup (2 1/2 oz) maple syrup
2 eggs @ room temperature
1 1/2 teaspoons vanilla
1 cup (2 medium; 11 1/2 oz in skins) banana, coarsely mashed
1/3 cup (2 3/4 oz) sour cream
1/3 cup (33 grams) pecans, coarsely chopped
Preheat oven to 350 degrees F. Line 14 wells of standard
muffin pans with paper cups.
Sift both flours, salt, baking powder, baking soda,
cinnamon and nutmeg. Set aside.
Brown the butter until it’s medium amber. Immediately
pour into a heatproof mixing bowl large enough to hold all the
ingredients. Let it cool for a few
minutes, then add both sugars and maple syrup.
Beat in the eggs and vanilla extract and mix thoroughly.
Add half of the flour mixture and stir to combine.
Blend in the bananas and sour cream. Add the
remaining flour mixture and mix just until there are no more flour
streaks.
Portion the batter equally in 14 muffin wells. Sprinkle chopped pecans on top.
Bake until a golden brown and the tops spring back when
lightly touched, about 20 - 22 minutes. Place
pans on a wire rack to cool.
