Yield: Yields 1 dozen muffins
Instead of the usual dense “banana-bread” texture, these muffins have a light and tender crumb, with slices of ripe banana, chunks of walnuts, and a sweet cinnamon glaze.
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.
Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.
Sprinkle the bananas, walnut pieces, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.
Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes.
When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. Put the muffins on a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth, somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won’t dry completely.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I love this base muffin recipe; it's been my favorite muffin recipe discovery by far. It is very versatile and mix-in idea's are endless. I thought the addition of banana slices rather than mashed banana's as called for in this recipe sounded interesting. That's where the interest stopped. After these were baked the banana slices were an ugly color of brown soggy mush in the muffin (think bruised banana). Very unappetizing and made the muffin also seem so very bland. Did not like this add-in idea at all.
Very flavourful and moist muffins that don't need the glaze. I substituted pecans which I prefer. I especially liked the lumps of banana instead of pureeing it all into the mix. This added to a more complex texture.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.