Banana Walnut Muffins with Maple Glaze

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Hot, sticky, banana surprise.

This dish was part of a breakfast during a three day, breakfast and lunch catering event.
Recipe is by Chef Omri Aflalo — which you can tell because everything is metric.
So break out the digital scale for this one, it’s worth it.

The incredibly delicious surprise with these muffins is a slice of banana that’s hidden in the middle of the muffins. Fresh from the oven the banana in the middle is like warm custard. It turns a boring muffin into something akin to a lava cake. They’re so good.

Banana-Walnut Muffins
Makes 10 muffins.

AP flour – 369g
Baking powder 9g
Sugar – 298g
Butter – 78g
Salt – 7.5g
Eggs – 152 g
2 bananas
20 walnut halves
1/4 C brown sugar
maple syrup

Cream butter and sugar in kitchenaid (whip high). Add eggs slowly, then baking powder and salt.
Slow the kitchenaid, add the flour in thirds to form a thick dough.

Fill each cup of a muffin tin about half way with the dough. Then add a slice of banana and a walnut. Fill the muffin tins the rest of the way, then top each muffin with another slice of banana and another walnut half.

Bake at 350 for 20-25 minutes.

While the muffins are done, add just enough maple syrup to the brown sugar until it’s wet,
heat on low heat until it’s dissolved. Drizzle a spoonful on top of each muffin.

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