Sunday, March 31, 2013

banana muffin with pecan streusel | recipe


Banana Muffins

140 grams/5 ounces/1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
4 ounces or 1 stick of unsalted butter
3/4 cup light brown sugar
1 large egg
2 teaspoon vanilla extract
2 tablespoons greek yogurt
2 large bananas, mashed approximately 1 cup or 256 grams

Line a 12 cup muffin pan with papers and spray lightly with nonstick spray. Preheat the oven to 350 degrees F.

Sift the flour, baking soda, and baking powder into a medium bowl. Add the salt and whisk together.

Place the butter in the bowl of stand mixer and cream the butter on medium-low speed until fluffy and has the consistency of mayonnaise. Add the brown sugar and mix for 2 minutes until fluffy. Add the egg and vanilla extra and mix for 30 seconds on low speed, scraping down the bowl, until just combined.

Add the banana and yogurt and mix on low speed for 30 seconds.

Add half of the dry ingredients and mix for 15 seconds on the lowest speed. Scrape down the sides and add the remaining dry ingredients. Mix for 15 seconds then scrape down the beater with a rubber spatula and finish folding the remaining dry ingredients by hand with a spatula, paying close attention to the bottom of the bowl where the dry ingredients collect.

Spoon 1/4 cup of batter into each muffin paper. Sprinkle 2 tablespoons of streusel on top of each muffin.

Bake the muffins at 350 degrees for 18 - 22 minutes or until a skewer inserted into the center of a muffin comes out clean.

Pecan Streusel Topping
40 grams all purpose flour
40 grams granulated sugar
40 grams pecans
40 grams cold unsalted butter, cut into 1/4 inch pieces
1/4 teaspoon kosher salt

Combine all the ingredients including the butter in a food processor, pulse until the nuts and butter are no larger than a pea.

Transfer the mix into the bowl of a stand mixer and mix until the mixture looks like wet sand and starting to stick together into larger chunks.

Transfer to resealable bag or container and refrigerate up to 2 days or freeze up to 1 month.

1 comment:

  1. Banana muffins are the best! I just froze a bunch of very ripe bananas, this recipe looks perfect for later in the month. Beautiful picture too :)

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