Beautiful Banana Muffins You'll Want

• porciones: 12 servings
• tiempo activo: 55 minutes
• tiempo total: 2 hours 20 minutes

Ingredientes

12 muffin paper liners

8 ounces all-purpose flour (226 g; 1 3/4 cups)

2 3/4 ounces old-fashioned rolled oats (76 g; 3/4 cup)

1 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume

1 teaspoon baking soda

1/2 teaspoon baking powder

6 very ripe bananas, peeled, divided

3 ounces sour cream (85 g; 1/3 cup), at room temperature

8 tablespoons (113 g) unsalted butter, divided

7 1/2 ounces light brown sugar (213 g; 1 lightly packed cup)

2 large eggs, at room temperature

2 teaspoons vanilla extract

2 1/4 ounces chopped toasted walnuts or pecans (63 g; 1/2 cup), optional

1 ounce all-purpose flour (28 g; about 1/4 cup)

1 3/4 ounces light brown sugar (50 g; about 1/4 packed cup)

1 ounce old-fashioned rolled oats (28 g; 1/4 cup)

2 tablespoons (28 g) unsalted butter, melted

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Instrucciones

Adjust oven rack to middle position and heat oven to 400℉ (175℃). Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk flour, oats, salt, baking soda, and baking powder until combined; set aside.

In a large bowl, use a potato masher or large fork to mash 2 whole bananas and sour cream together until fairly smooth; set aside. Halve remaining 4 bananas crosswise, then halve lengthwise (you should have 16 banana pieces total); set aside.

In a large nonstick or cast-iron skillet set over medium-high heat, melt 2 tablespoons (28 g) butter. Add banana slices, flat-side down, and cook until golden brown and softened, flipping as needed, 5 to 7 minutes. Transfer to a separate bowl.

In the now-empty skillet, add remaining 6 tablespoons (85 g) butter, and cook over medium-high heat, stirring constantly with a rubber spatula, until butter is light golden brown and has a nutty aroma, 2 to 4 minutes. Return browned bananas to skillet, and continue to cook, stirring and flipping banana mixture frequently, until bananas are mostly broken down and the mixture turns dark golden brown and has a deep caramelized nutty banana aroma, 6 to 8 minutes. Off heat, stir in brown sugar, whisking constantly, until sugar is fully dissolved, about 1 minute. Transfer banana mixture back to the now-empty bowl. Let sit until slightly cooled, about 10 minutes.

For the Streusel: While bananas cool, make streusel topping: In a medium bowl, stir together flour, brown sugar, oats, melted butter, and salt until mixture resembles wet sand; set aside.

Stir cooled banana mixture into mashed banana-sour cream mixture. Using a potato masher or large fork, again mash the banana mixture until mostly smooth. Whisk in eggs and vanilla until combined. Using a spatula, stir in flour mixture until just combined. Fold in walnuts or pecans, if using. Evenly divide batter between prepared muffin cups (about 1/4 cup per muffin). Divide streusel evenly over muffins (about 1 tablespoon per muffin).

Bake for 5 minutes, then reduce heat to 350°F (175°C) and continue baking until muffins are domed, golden brown, and a toothpick or cake tester inserted into the center comes out with a few moist crumbs, 15 to 18 minutes.

Transfer to a wire rack and let stand in tin for 5 minutes. Carefully remove muffins from tin and allow to cool completely on wire rack, about 20 minutes. Serve or transfer to a storage container.

Notas

WHY IT WORKS

Caramelizing the bananas drives off excess moisture and builds deep, concentrated banana flavor.

Starting the bake at high heat rapidly generates steam, causing the batter to expand quickly and form a domed top.

Dropping the oven temperature partway through baking ensures the centers cook through without burning or over-browning the muffins.

Nutrición

• Calorías: 385 kcal
• Grasa Total: 16 g
• Grasa Saturada: 7 g
• Grasa No Saturada: 0 g
• Colesterol: 60 mg
• Sodio: 279 mg
• Carbohidratos Totales: 57 g
• Fibra Dietética: 3 g
• Azúcares Totales: 29 g
• Proteína: 6 g