Banana Churro Muffins

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 RECIPE

Banana

Churro Muffins


Ready in  1 hour

Makes 12-14 muffins


Ingredients

Muffins

  • 3 overly ripe bananas, large

  • 60 g. (¼ c.)  sour cream or greek yogurt

  • 100 g. (½ c.) light brown sugar

  • 113 g. (8 TB.) softened salted brown butter*

  • 2 large eggs, room temp. 

  • 225 g. (1 ½ c.) all purpose flour

  • 1 tsp. Baking soda

  • 1 tsp. Baking powder

  • 1 tsp. Kosher or sea salt

  • 1 tsp. Ground cinnamon

  • ¼ tsp. Grated nutmeg

  • 2 tsp. Mexican (or any pure) vanilla

Brown Sugar Streusel 

  • 100 g. (½  c.) light brown sugar

  • 75 g. (½ c.) all purpose flour

  • Pinch of kosher or sea salt

  • ¼ tsp. Ground cinnamon

  • 4 TB. Salted butter, melted

For Coating the Muffins

  • 150 g. (¾  c.) white granulated sugar

  • 4 g. or 3 tsp. Ground cinnamon 

For Filling the Muffins

  • Dulce de Leche, homemade, from the can or from the jar. 

Tools

  • Standard Muffin pan

  • Wooden spoon or cake corer for poking holes

*If you do not wish to brown the butter for this recipe, you can use regular softened butter, however browning the butter lends a deep, nutty flavor to the muffins that really compliments the caramelized brown sugar notes and dulce de leche. 

Preparation

Preparing the Brown Butter

  1. Using a light colored pan, add about 10 tablespoons of butter over medium heat. The butter will reduce as it cooks, so you want to start with more than you need for the recipe. 

  2. Melt the butter completely, and stir occasionally until it begins to foam. 

  3. Continuously stir as the butter foams to prevent burning. The foam will begin to subside after cooking for a few minutes, and you should be able to see the now amber colored butter. 

  4. The butter will smell nutty and aromatic at this stage. Continuously stir and pay attention to the collection of browned milk solids at the bottom of the pan. 

  5. Once your butter is a deep amber color, immediately remove from the heat and pour into a heat safe bowl to halt the cooking process. 

  6. Set aside and allow to cool completely before using. Your brown butter is ready to use after it has become solid, yet still  soft and spreadable. 

I like to prepare my brown butter the evening before making this recipe. 



Preparing the Brown Sugar Streusel

  1. In a small bowl, combine the flour, brown sugar, salt and cinnamon. Combine together with a fork or rubber spatula. 

  2. Next, add the melted butter, and toss the mixture until a crumbled, sandy texture forms. 

  3. Set aside until ready for baking. 


Preparing the Muffin Batter

  1. Preheat your oven to 350 F. 

  2. Next, prepare your muffin pan with baking spray or paper liners and set aside. 

  3. To a large bowl, combine the flour, cinnamon, nutmeg, salt, baking powder and baking soda. 

  4. Set the flour mixture aside. 

  5. In a separate bowl, add your bananas. Mash using a fork or potato masher. Your mashing technique and preference for texture is up to you. You can mash your bananas until almost liquid, or leave it a little chunky. 

  6. Add the sour cream to the banana mixture. Set aside.

  7. To the bowl with the banana mixture, add the brown butter, brown sugar and vanilla. Mix using a rubber spatula or wooden spoon until just incorporated. 

  8. Add the eggs and mix until well combined. 

  9. In 3 increments, fold or gently whisk your flour mixture into your banana mixture. You want to mix until just incorporated. Try to not overmix your batter or your muffins will be tough. 

  10. Your batter should smell…amazing. :)


Baking the Muffins

  1. Using a quarter cup measure or ice cream scoop, fill your muffin pans with the batter. Your muffin cavities should be about ¾ of the way full. 

  2. Sprinkle the crumble liberally over the batter. 

  3. Bake the muffins at 350 F for 18-22 minutes. They should be golden brown, and spring back when touched. 

  4. Allow your muffins to cool for 10 minutes in the pan, and then remove to cool for another 10 minutes on a wire rack. 

Tip: For that classic muffin dome top, let the batter sit for about 15 minutes before baking. 


Coating and Filling the Muffins

  1. In a medium to large bowl or pan, combine the granulated sugar and cinnamon. Whisk until well incorporated. 

  2. Add your slightly cooled muffins (one or two at a time) to the sugar mix and toss until fully coated. 

  3. The muffins are best coated in the cinnamon sugar mixture while still slightly warm. 

  4. Place the coated muffins back on the cooling rack to finish cooling. 

  5. For filling the muffins, use a cake corer, apple corer or the end of a wooden spoon to poke holes in the center of the muffins. 

  6. Prepare a piping bag or sandwich bag with the end cut off for your dulce de leche. 

  7. Fill each muffin with a generous amount of dulce de leche, and enjoy your muffins! 

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