Thursday, May 3, 2012

Streusel-topped ginger banana muffins

My boyfriend taught me the other day that there are 14 stages of ripeness to a banana. And after I bought $35 worth of groceries for a juice fast and then stopped it after one day, I was definitely looking for a way to get ride of some Stage 13 bananas. And yeah ok I know bananas don't make good juice, but I thought it'd be good to have a few around. So I searched the internet for banana recipes, and I found this one within the search. These muffins are SO moist and flavorful, I can't get over it. It's my new favorite banana recipe, because it is really airy and light while still being moist and decadent. Myyyy fave. 

For the muffins:

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/4 cup fine ground corn meal
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
2 heaping teaspoons ground ginger
1/4 teaspoon nutmeg
6 tablespoons butter, softened
1/4 cup plain, whole-milk yogurt
2 eggs, room temperature
1/4 cup candied ginger, minced
3 ripe bananas, lightly mashed
1 teaspoon vanilla extract

For the streusel:

3/8 cup all-purpose flour
3/8 cup sugar
2 tablespoons butter
1/4 teaspoon salt

Preheat the oven to 350ºF. Set aside 12 cupcake molds.

To prepare the streusel, cream the butter in the bowl of your stand mixer fitted with the paddle attachment. Add the sugar and cream for a few minutes longer. Then add the flour and salt. Finally, check the mixture with your finger tips to make sure it is well-combined and moist. Set the topping aside while you prepare the batter.

In a medium bowl, combine the flours, baking soda, salt, sugar, and spices. In the bowl of your mixer fitted with the paddle attachment, cream the butter on medium speed. Then add the eggs, yogurt, candied ginger, and vanilla. Fold in the mashed banana. Finally, fold in the flour mixture gradually. Pour the batter into the cupcake molds. Top with the prepared streusel, adding about 1/8-1/4” of the topping.

Bake for 20 minutes, or until a knife inserted in the center comes out clean. Cool for at least 30 minutes and serve.

Recipe from Babble

No comments:

Post a Comment