Banana Muffins

Notes:

note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes, if desired.

	168g Cake Flour (146g All-purpose + 22g Cornstarch)
	¾ tsp Baking Soda
	½ tsp Baking Powder
	1½ tsp Kosher Salt
	120g Unsalted Butter (room temperature)
	144g Light Brown Sugar
	80g Eggs
	7g Vanilla Paste
	24g Crème fraîche
	256g Mashed Banana
	180g Walnut Streusel
	For the Walnut Streusel
	100g All-purpose flour
	100g Granulated Sugar
	100g Walnuts - Finely Chopped
	⅛ tsp Kosher Salt
	100g Cold unsalted Butter (Cut into ¼-inch pieces)

1.	FOR THE BATTER
2.	Sift the cake flour, baking soda, and baking powder into a medium bowl. Add the salt and whisk together.
3.	Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, warming the bowl as needed (see Pommade), until it has the consistency of mayonnaise.
4.	Add the sugar and mix for 1 to 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl, add the eggs and vanilla paste, and mix for 15 to 30 seconds on low speed, until just combined
5.	Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
6.	Add the crème fraîche and banana and mix on low speed for about 30 seconds, until just combined. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
7.	TO BAKE THE MUFFINS
8.	Preheat the oven to 218°C (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.
9.	Spoon the batter evenly into the papers, stopping ½ inch from the top (133 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin.
10.	Place the pan in the oven, lower the oven temperature to 165°C, and bake for 35 to 38 minutes, until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
11.	The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.
12.	TO MAKE THE STREUSEL
13.	Combine all of the ingredients except the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on the lowest setting. Toss in the butter and mix on low speed for about 1 minute, or until the butter is incorporated, with no large chunks remaining.
14.	Transfer the streusel to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Yield

Rating

Ingredients

Instructions

Notes:

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