New year, new series! Muffin Monday - what better way to start our week off.
I found this recipe in Better Homes & Gardens. Right away the instructions struck me as somewhat odd for muffins. With the cutting in of the butter, it read more like a recipe for scones or even pasty dough. When I make muffins, its usually a one-bowl-fits-all deal.
I made very slight adjustments to some of the ingredients, namely, the spices and added chocolate to the batter at the end. In my sweet world, bananas and chocolate reside quite happily in a codependent relationship. I won't have it any other way. I just won't. And have you noticed that muffins, unlike cupcakes, taste so much better and appear way more appealing when baked sans liner? Or, is that just me...
Ingredients
Topping
- 25 g unbleached AP flour ¼ cup
- 48 g granulated sugar ¼ cup
- 29 g butter 2 tbsp
- 30 g chopped pecans ¼ cup
Muffin
- 199 g unbleached AP flour 2 cups
- 96 g granulated sugar ½ cup
- 67 g brown sugar ⅓ cup
- 6 g baking soda 1-½ tsp
- 2 g salt ¼ tsp
- 1 g cinnamon ½ tsp
- 1 g nutmeg ½ tsp
- 57 g unsalted butter ¼ cup
- 1 egg
- 230 g 2 ripened bananas 1 cup
- 81 g whole milk ⅓ cup
- 45 g semi-sweet chocolate callets or chips ¼ cup
Instructions
- Pre-heat the oven to 375ºF. Prepare muffin pan by spraying the wells generously with non-stick spray, or line with muffin cups, if you prefer.
- To make the topping: Combine the flour and sugar in a small bowl. Use a pastry blender to cut the butter into the flour mixture. The mixture will resemble coarse crumbs, when ready. Stir in the chopped pecans and set aside.
- To make the muffins: Sift the flour, baking soda, salt, cinnamon and nutmeg into a medium bowl, mix in the granulated sugar and brown sugar.
- Cut the butter into the flour mixture using a pastry blender, until it resembles coarse crumbs. Make a well in the center and set aside.
- In a small bowl, whisk the egg and milk together. Mash the bananas into the milk mixture. Pour into the well of the flour mixture and stir until combined. Fold in chocolate callets/chips. The batter will appear lumpy.
- Use an ice-cream scoop to add the batter to each well of the muffin pan. Use a spoon to sprinkle the topping generously over the batter.
- Bake on the middle rack for 18-20 minutes, depending on your oven. Cool in pan on a wire rack for a about five minutes.
- Serve warm with your favourite hot beverage!
- Have a great day and I'll see you back here in a few days with some Valentine's Day treats!
01VanillaBean01 says
*Just mutilated the miserable out of Monday* Love that sentence and the look of these muffins. I think adding the chocolate was a great idea. The muffin tops on these are fabulous! Congrats on the new feature 🙂
Lauren @ A Nerd Cooks says
These look like they'd be soo good! Thanks for sharing them!
I Sugar Coat It! says
Hahaaa, glad you liked! 🙂
I Sugar Coat It! says
They were delicious! Thanks.