Friday, 8 March 2013

Banana Muffins by Foo Cuen Cuen

Banana Muffins


Recipe adapted from Bouchon bakery. Below steps n ingredients are based on my own trial experience.

Makes 16-18 regular size muffins (6 Jumbo muffins as per the book)

120g unsalted butter, at room temperature)
120g light brown sugar (reduced from original)
80g eggs
1tsp vanilla paste
168g cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 salt (reduced from original, quite salty)
24g yogurt (original calls for cream fraiche
256g mashed bananas


1. Beat butter till creamy liken to mayanoise stage.
2. Add in sugar and continue to beat till fluffy.
3. Add in eggs and beat till just combined.
4. Add in flour in 2 additions till incorporated.
5. Lastly, add in bananas n yogurt. Mixed till just combined. Be careful not to over mix for all steps.
6. Cover batter and chill overnight or up to 36 hours.
7. Fill batter till 3/4 full and top with generous amount of streusel.
8. Preheat oven to 240 degree. After putting in the muffins, adjust the temperature to 170 degree and bake for 20mins.

Streusel Topping
100g plain flour
100 granulated sugar
100g ground almonds (Original use walnuts, finely chopped)
1/8tsp salt
100 unsalted butter, cold and diced into cubes.

1. Combine all dry ingredients together in mixing bowl with paddle attachment on the lowest speed.
2. Add in the cold butter and mix on low speed till there aren't anymore large chunks. It should resembles bread crumbs.
3. Cover and chill in the fridge for at least 2 hours before using. Keeps well for up to 2 day in fridge or 1 month in freezer.
(Above recipe is more than enough for the muffins. Hence you will surely have leftover. According to the book, you will need about 180g of topping.)

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