September 24, 2012

I'm BANANAS for these muffins...

Now that the temperatures are not hovering near the triple digits, I'm no longer avoiding my oven like the Bubonic plague.   Which is a good thing for me, as I thoroughly enjoy baking. 
I've said it before, it's cheaper than therapy and that is exactly what it is for me...  therapeutic.   It's quiet, calming and serene,  all the things one needs when living in one of the most hectic, crowded, noisiest cities in the world. 

The quiet moments puttering around the kitchen, the sound of the back of a knife scraping across a measuring cup to level off flour, the clinking of the measuring spoons as they delve into baking powder,  these sounds are truly soothing to me.
The warmth and aromas that emanate from the oven... here's where it really starts to get good.

The original recipe called for all-purpose flour and the traditional creaming method.  I opted to follow my friend Jenni's advice and switched out the flour with a lower gluten cake flour and changed the method to include liquid fat, i.e. melted butter instead of chilled.   The oven temp in the original recipe was 350, I cranked it up to 400.   Every professional baker I've ever known has baked muffins at this temp, so I'm not really sure why all the recipes call for 350,  but I digress...

These muffins are so good, I'm not ashamed to say I ate 3 the day they were made.  It was all for research purposes of course!  I couldn't put a recipe here without being completely confident that it passed the test, now tell that to my jeans...

Banana Muffins
-adapted from Cooking Light
  • 2 cups cake flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/4 cup unsalted butter, melted and cooled
  • 2 large eggs, room temp
  • 1 1/2 cups mashed banana (3 - 4), room temp
  • 1/3 cup plain Greek yogurt, room temp
  • 1 1/2 tsp vanilla
All ingredients at room temperature

Streusel Topping
  • 1 cup flour
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup oats
  • 4 tbsp almond flour (optional)
  • 1 tsp cinnamon

look at those PEAKS!

Preheat oven to 400 degrees.

Combine cake flour, baking soda, salt & sugar in a large bowl.  Whisk to thoroughly combine and set aside.

In a medium bowl, whisk eggs, butter, banana, yogurt and vanilla together. Pour on top of dry ingredients and fold gently until just combined.  Do not overmix!  Your laziness will be rewarded, I promise.

Top generously with streusel topping and bake for 14 - 15 minutes.   Cool in pan for 5 minutes, then remove carefully to a rack to cool completely.

No tunnels!


  1. You are Ever So Wise to follow my advice! ;) Seriously though, I don't understand why anyone would make a muffin using the creaming method anyway. At that point, it's just a cupcake. Weird.

    They turned out great w/Loverly peaks:)

    1. You are the wise teacher, I'm just the grasshopper ;o)

      they were nice peaks!