Maybe it is just me but in my kitchen bananas seem to go from inedible green to perfectly golden yellow then to brown in a matter of days. This leads to the never ending kitchen question is what to do with bananas that are beyond their eating prime. So what is a banana loving cook to do? Enter these tasty banana muffins from Food 52.
Now these aren’t your ordinary banana muffins. Using overly ripe bananas ensures that the muffins are sweet and filled with banana flavor. The batter is then spiced with both cinnamon and ginger but the best part of the muffin, in my opinion, is the streusel topping. Not only does it add a delicious crumbling topping to the muffin but it contains chocolate chips which add a sweetness all their own. So yes you can eat chocolate for breakfast. After all it is paired with bananas.
1/3 cup unsalted butter, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mashed very ripe banana (about 2 medium bananas)
1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter, softened
1/2 cup miniature semi-sweet chocolate chips
- Preheat the oven to 350° F. Line a muffin pan with paper liners.
- In a large bowl, cream together the butter and sugar.
- Stir in the egg, vanilla, and banana and mix well to combine.
- In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and ginger.
- Add the dry ingredients to the wet and mix just until combined.
- Divide the batter into the prepared muffin tins.
- In a small bowl, combine all the streusel ingredients except for the chocolate, mixing with a fork or your fingers until combined.
- Add the chocolate and mix well.
- Crumble the streusel topping over the muffins.
- Bake for 18 to 25 minutes. The tops should feel just set and the edges of the muffin should be starting to turn golden brown.
- Remove from the oven and let cool in the pan until cool enough to remove.
Yields 9 muffins
Muffins are the perfect breakfast item. I will bake up a batch on a Sunday morning to be enjoyed over lazy cups of coffee all morning long. Leftovers can be reheated and eaten on the go for busy weekday mornings. Just about anything can be added to a basic muffin recipe. Fruits, nuts, chocolate; the possibilities are endless. I like to use buttermilk as the liquid in this recipe since I think it adds a slight tang to the muffin but you could easily substitute plain yogurt or even sour cream. Depending upon the add-ins, I’ve also used good quality unsweetened flavored yogurt with fantastic results.
This time of year I like to use fresh fruit. Fresh seasonal fruits are a perfect foil to the sweet, crumbly cake but if fresh fruits aren’t in season, frozen makes an absolutely acceptable substitution. With fresh strawberries in abundance I had been thinking about baking up a batch of strawberry muffins all week. When I discovered mint growing in my garden I decided to turn these muffins into the ultimate spring treat. The mint adds a fresh contrast to the sweet berries and the combination is amazing. Do eat these muffins warm. If you can’t eat them fresh from the oven reheat them in the microwave for a few seconds. You won’t be disappointed.
STRAWBERRY MINT MUFFINS
3 cups flour plus 1 Tablespoon
1 cup white sugar
1 Tablespoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 large eggs
8 Tablespoons unsalted butter, melted and cooled
1 1/4 cups buttermilk
1 1/4 cups sliced strawberries
1 heaping Tablespoon fresh minced mint
1 Teaspoon finely grated lemon zest
Granulated sugar (if desired)
- Preheat an oven to 375 degrees. Generously grease a 12-cup muffin tin.
- Combine 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk in the mint and lemon zest. Set aside.
- In a medium-sized bowl whisk the eggs until blended. Add in the buttermilk and stir to combine.
- Make a well in the center of the dry ingredients and pour in the egg-buttermilk mixture. Gently stir until just combined.
- Add in the butter and mix until incorporated.
- In a small bowl toss the strawberries with 1 tablespoon of flour. Mix into the batter being careful not to crush the berries.
- Using a large ice cream scoop or spoon divide the muffin batter evenly between twelve muffin cups.
- Sprinkle the tops of the muffins with granulated sugar if desired.
- Bake for 25 to 30 minutes until browned and a tester inserted into the center of a muffin comes out clean.
- Allow to cool for 10 minutes before removing from the tins.
I have a carrot fan in my house. Ever since his teeth came in, my son has been obsessed with carrots. We visited Rome, Italy when he was just over a year old and tried to introduce him to McDonald’s french fries. Much to my husband’s display the fry was discarded in favor of a carrot. A year later on an epic road trip he ate so many carrots that crunching became the soundtrack for our trip and I began to see an orange tinge on his skin. (Maybe it was my imagination but given the amount of carrots he consumed I’m not so sure). At school he is known as the kid who loves carrots and will opt for the crunchy orange vegetable over a sweet treat any day. And carrots have become a staple on my weekly trip to the market; not having them in the house can cause chaos to ensue. But really, I’m not complaining because what mom doesn’t want her children to like healthy foods.
So in my quest to keep things fresh on the carrot front I’m always on the lookout for new recipes that include this favored vegetable. So when I came across this SmittenKitchen recipe for carrot muffins, I knew I had to give them a shot. I loved the fact that they aren’t filled with a lot of sugar and butter, instead relying on olive oil, buttermilk and a tahini for their moistness and flavor. Yes, tahini; the sesame paste most often associated with hummus and other Middle Eastern treats. Plus the afore mentioned carrots.
And the results? Absolutely delicious. They were a hit in my house and will be making regular appearances on my breakfast menus.
CARROT TAHINI MUFFINS
1/4 cup olive oil
1/4 cup tahini
1/2 cup firmly packed light brown sugar
2 large eggs
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 cups all-purpose flour
2 cup packed coarsely grated carrots
Sesame seeds, for garnish
- Heat oven to 425 degrees F.
- Whisk the olive oil, tahini and brown sugar together in the bottom of a large bowl.
- Whisk in the eggs, then the buttermilk and vanilla.
- Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
- Coat a standard sized 12-cup muffin tin with a nonstick spray.
- Fill each about 3/4 of the way with batter then sprinkle the tops with sesame seeds.
- Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free.
- Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
Yields: 12 muffins
I love big, fluffy, and eggy popovers. There is something innately elegant about this oh so simple treats. Served in their simplest form with a dab of butter and a dollop of jam they are the perfect breakfast treat. Or you can follow an old Maine tradition and eat popovers and chowder on the lawn of the Jordan Pond House in Acadia National Park. In college I discovered Judie’s Restaurant in Amherst, Massachusetts where oversized popovers were served as the foundation for hearty sandwiches, as an accompaniment for soup or salad or all on their own. (When I was back in Amherst this past summer I went to Judie’s with the sole purpose of eating a popover).
I tend to forget how easy popovers are to make. This recipe from America’s Test Kitchen only has six ingredients. Instead of using a blender I use a stick mixer which makes cleanup a breeze. With a little prior planning (the batter needs to rest before baking) they are a snap to make. If you want to serve them for breakfast you can even make the batter the night before and let it rest in the refrigerator overnight. If you do this there isn’t any excuse for not serving them for breakfast.
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 tablespoon unsalted butter, melted
1/2 teaspoon salt
1 tablespoon vegetable oil
- Blend the eggs and milk in a blender until smooth. Add the flour, melted butter, and salt and continue to blend on high speed until the batter is bubbly and smooth, about 1 minute. Let the batter rest at room temperature for 30 minutes.
- While the batter is resting, measure 1/2 teaspoon of vegetable oil into each cup of a popover pan. Adjust the oven rack to the lowest position, place the pan in the oven, and heat the oven to 450 degrees.
- After the batter has rested, pour it into a 4-cup liquid measuring cup. Working quickly, remove the pan from the oven and divide the batter evenly among the 6 cups in the pan. Return the pan to the oven and bake for 20 minutes without opening the oven door.
- Lower the heat to 350 degrees and bake until golden brown all over, 15 to 18 minutes more. Gently tip the popovers out onto a wire rack and let cool slightly before serving, about 2 minutes.