I stumbled on this by accident. I was short a banana, but had a can of sliced peaches in heavy syrup in the pantry. Put the peaches in the blender and a new super moist and fluffy muffin has been born!
Tools you'll need:
2 muffin pans or 2 bread pans
Muffin paper cups
Large mixing bowl
Small mixing bowl
Electric beater or stand mixer (I used my stand mixer)
Liquid measuring cups
Measuring spoons
Measuring cups
Wooden spoon
Spoon or ladle
Pastry cutter
Knife to cut the butter into chunks
Fork
Cooling racks
Ingredients:
Muffins:
5 Super ripe bananas
1 can of sliced peaches in heavy syrup
1/2 Cup melted unsalted butter
1/2 Cup canola oil
1 Cup packed brown sugar
1 Cup granulated sugar
4 Room temperature large eggs
2 Tbs vanilla extract
4 Cups all-purpose flour
1 tsp Baking soda
1 tsp salt
3 tsp Baking powder
1/2 Cup buttermilk (or just under a 1/2 cup whole milk with 1/2 Tbs lemon juice or white vinegar added)
Streusel Topping:
1 Stick butter from the refrigerator
1/2 Cup all-purpose flour
1/2 Cup brown sugar (I used dark)
1/4 tsp Salt
Instructions:
Preheat the oven to 425 degrees.
Line the muffin pans with the paper cups or grease your bread pans and set aside.
Peel the bananas and put them in the large mixing bowl. Using the fork, mash the bananas until they are smooth.
Place the peaces and syrup in a blender or food processer and blend until smooth. Add to the bananas.
Add the oil and melted butter and stir well. Then add the sugars and stir well.
Add the eggs, vanilla, and buttermilk and stir well.
With a spoon or rubber spatula, fold in the dry ingredients until just combined.
Portion the batter into the muffin pans (you should get 24-30 muffins). I fill the cups almost completely.
Set the pans aside to make the streusel topping. Add the ingredients in the small mixing bowl and use the pastry cutter to cut the chunks of butter into the dry ingredients until crumbles form. Sprinkle the streusel topping generously over the tops of the muffins.
Put the muffin pans in the middle rack of the oven. Bake for 8 minutes at 425 degrees without opening the oven door. Then without opening the door, lower the oven temperature to 350 degrees and bake another 7 minutes. It is important to note that these times are based on my own gas oven. Your bake times may vary a little depending on your own oven.
The muffins are done if they pass the toothpick test. Remove from the oven and move each muffin to a cooling rack. You can freeze them once cooled if you won't eat them all right away. Store in a ziploc bag or aluminum foil in the refrigerator or bread box. You can reheat them to warm by wrapping in a slightly damp paper towel and in the microwave for 10-15 seconds. Mangia!
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