Bouchon: Banana Muffins

by Joanne on November 10, 2013

First, a weekend wrap up.

Saturday started with an enjoyable 8 mile run with first, Zoey, finishing with Shane. The weather wasn’t too bad but I have to admit, it’s tough getting used to the colder mornings.

After a little pre-muffin prep (the recipe below requires batter preparation a day ahead of baking), Ted and took Saturday afternoon for sofa hunting. We found two sectionals we liked but after some internet research, discovered neither one was the quality we wanted. All that sitting and rising, testing one sofa then another is a workout in itself! Not enjoyable at all!

Sunday started in much the same way as Saturday but Shane and I went out to begin the run.  Zoey and I finished  the last 2 1/2, completing another 8 miler.  My thoughts from pretty much the start of my run was that I shouldn’t be running two days in a row. My hamstring and glutes were sore.  Trying to take time off is just as tough as those long 20 miler training runs. 

After a quick total body workout in the gym, the muffins needed to be baked, cakes had to be made and other ingredients spurred that creative baker in me to make a tangy, smooth Lemon Curd-Cream Custard Pie.  This was a lot of standing, bending, neck cranking, which, by the time I sat down for breakfast at 10:30, made me pretty grumpy.  To make me even grumpier, there were two and a half baskets of laundry to put away, a Rumba to clean, floors to vacuum then wash… and the dogs were whining to go out AGAIN.

Sometimes the weekend is so much more exhausting than a whole week at work!

To melt away all the aches and grumpiness, I took a long, slow bite into a warm banana muffin. That was good! Then I removed the others from the muffin pan and … OH DARN! One didn’t come out clean. Shoot! I had to eat it didn’t I?!  Oh well.  Two muffins down. I felt a whole lot better.

Bouchon Banana muffins2

A collection of over ripe bananas in the freezer with two on the counter.  There are many wonderful things to do with over ripe bananas so throwing them away is never an option.

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In my latest obsession, Thomas Keller’s “Bouchon Bakery”, there is a recipe for Banana Muffins. Healthy? No. Tender, flavorful, sweet, satisfying? Yes.

You will need about 2 large or 3 medium over ripe bananas.  This recipe doesn’t use quite as much banana as others and it’s coupled with crème fraiche or lite sour cream if you don’t have the crème fraiche.  The less banana and the sour cream make for a much lighter, tender muffin, bordering on cupcake tenderness.

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Makes 1 dozen standard muffins or 6 jumbo muffins.  You will prepare the batter a day in advance of baking. This allows the flavor to develop over night resulting in a completely developed flavor and deliciously warm muffin once it comes from the oven.

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  • 1 1/4 + 1 TBS Cake Flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 stick unsalted butter at room temperature
  • 3/4 cup light brown sugar
  • 1 extra large egg, slightly beaten
  • 1 1/2 tsp vanilla extract
  • 1 TBS + 2 tsp crème fraiche or lite sour cream
  • 1 cup ,mashed bananas
  • 1 1/2 cups Walnut Streusel Topping:
    • 1/2 cup + 3 TBS flour
    • 1/2 cup granulated sugar
    • 3/4 cup walnuts, fine chopped
    • pinch kosher salt
    • 3 1/2 oz cold butter, cut into 1/4 “ pcs.

Place cake flour, baking soda, baking powder, salt  into a bowl and mix. Set aside.

Place the butter in a bowl and using a standing mixer, beat until the consistency of mayonnaise.  Add the sugar and mix for 2 minutes.  Scrape down sides then add the eggs and vanilla. Mix for 30 seconds on low – just until combined.

Add the dry ingredient in two additions only until combined.  Scrape down sides then add the crème fraiche or sour cream and banana.  Beat for 30 seconds.

Cover and refrigerate over night or up to 36 hours.

Make the Walnut Streusel Topping:

Combine all ingredients except the butter.  Cut into the butter and mix until it forms a crumb.  You can store in a resealable plastic bag for 2 days in the fridge or up to a month in the freezer.   *Refrigerate this for at least 2 hours before using with the muffins when ready to bake.

Baking the Muffins:

Preheat oven to 425 F.  Line muffin tins with papers then spray with non stick spray.

Spoon batter into the paper cups and stop about 1/2” from top. Sprinkle about 3 TBS (for Jumbo muffins, 1 TBS for standard) of walnut streusel topping on top of each muffin.

Place in preheated oven then immediately reduce temperature to 325 F. Bake for 35 – 38 minutes jumbo size or 30 – 32 for standard.

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Probably the best banana muffin ever tasted.

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What’s your favorite muffin flavor?

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  • At 2013.11.12 08:43, Ali @ Peaches and Football said:

    Favorite muffin flavor? I’ve never met a muffin I didn’t like, although I tend to avoid ones with raisins (not sure why, just do). I love baking muffins, I love eating muffins. Mmmm muffins! 🙂

    • At 2013.11.12 14:36, Tina@GottaRunNow said:

      I love all muffins! Baking them too!

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