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.
I went apple picking last week with some friends and while I ended up getting a lot of great looking apples, I also found a lot of eggplant, tomatoes and other vegetables. It was a beautiful fall day and made me really excited to be cooking more fall dishes like these muffins.
Apples are one of my favorite fruits and while I eat them on their own almost every day, I also love the natural sweet flavor that cooked apples take on. For these muffins, I cooked the apples in whisky, added them to the bottom of the muffin tray, then poured the batter over the top. When they’re done, the muffins are turned upside down with the caramelized apples on top and the soft muffin part on the bottom. I also added some toasted walnuts which made a nice contrast in textures with the crunchy nuts and gooey apples that taste just like the center of an apple pie.
Peanut butter and jelly sandwiches have a few great classic combinations, one of my favorites being bananas. Combining these flavors into muffin form seemed like a great idea so I made the mix for banana muffins and filled each with a scoop of peanut butter and strawberry jam. The result was moist and flavorful banana muffins with an unexpected twist.