Yay, my first blog post! These treats are a combination of two different recipes (the actual muffin part from The America’s Test Kitchen Family Baking Book and the topping from The Taste of Home Cookbook) with a few tweaks/modifications. They were surprisingly simple and quick to make considering they’re made from scratch. Although you may be tempted to skip cooking the bananas, do it. Cooking them brings out the natural sugars from the fruit. This method will not work on green bananas however, they should at least be yellow. The skins will turn black, but the inside should remain the same just softer and sweeter. Also, make sure to not overmix the batter. When you are done combining the mixture, there should still be a few streaks of flour. Hope you enjoy!
Banana Muffins:
- 3 cups (15 ounces) all-purpose flour
- 1 cup (7 ounces) packed light brown sugar
- 1/2 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups whole or low-fat plain yogurt (I used Greek yogurt)
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 3 ripe bananas, baked and diced up
Streusel Topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons quick-cooking oats
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons cold butter
Combine dry ingredients well. Cut in butter until crumbly. Directions:
1. Move oven rack to middle position. Preheat oven to 375 degrees. Grease muffin tin.
2. Put unpeeled/un-mashed bananas on a cookie sheet. Bake for 15 minutes.
3.While bananas are cooking combine the flour, sugar, nutmeg, baking powder, baking soda, and salt together in a large bowl. Whisk.
4. Combine yogurt and eggs in a medium bowl. Whisk until smooth.
5. Combine the yogurt mixture into the flour mixture. Gently fold until just combined, then add butter.(Mixing the wet and dry ingredients separately then combining them prevents over-mixing. When over-mixing occurs gluten develops and prohibits the rise of the muffins, consequently making them tougher.)
6. Measure batter into muffin tins, 3/4 of the way full.
7. Sprinkle streusel topping over muffins.
8. Bake for 25 to 30 minutes. Insert toothpick into the center of the muffins to make sure they are fully cooked.
9. Let muffins cool 5 minutes. Take out of pan. Cool an additional 10 minutes.
Here is a picture of the final project!
Chocolate and Cardigans 