This recipe for banana muffins comes from the same Thomas Keller cookbook, Bouchon Bakery, that I’ve been making a lot of baked goods from. The recipe is pretty exact but not very difficult and if you follow it step by step, you will be sure to have great results.
Keller suggests resting the batter overnight. This allows the flour to hydrate, or absorb the liquid which results in an extra moist muffin. This is also a great idea because you can make the batter the night before and it will be ready to pop in the oven in the morning.
168 g. Cake Flour
3.6 g. Baking Soda
2.4 g. Baking Powder
4.4 g. Kosher Salt
120 g. Unsalted Butter, at room temp.
144 g. Light Brown Sugar
80 g. Eggs
7 g. Vanilla Paste
24 g. Creme Fraiche
256 g. Mashed Banana
1. Sift the cake flour, baking soda and baking powder into a bowl. Add the salt and whisk.
2. In a stand mixer or with a hand-held mixer, cream the butter until it has the consistency of mayonnaise. Add the sugar and mix for 1-2 minutes until fluffy.
3. Scrape down the bottom and sides of the bowl and add eggs and vanilla paste. Mix just until combined, being careful not to overmix.
4. Add the dry ingredients in two batches, mixing until just combined after each addition.
5. Add the creme fraiche and banana and mix until just combined. Add to a covered container and refrigerate overnight.
6. Preheat oven to 425 degrees. Line muffin pan with muffin papers and fill with batter about 1/2 inch from the top.
7. Place the pan in the oven, lower the oven to 325 degrees and bake for 35 to 38 minutes until a toothpick inserted in the center comes out clean.