Bananas Foster Muffins
via Fine Cooking’s RecipeMaker
Streusel topping & rum glaze from Brown Eyed Baker
Makes 18 muffins
For the Pecan Streusel Topping:
1½ cups chopped pecans
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter, cold
For the Rum Glaze:
¼ cup (4 tablespoons) butter
2 tablespoons water
¼ cup light brown sugar
¼ cup rum
For the Muffins:
3-1/2 cups unbleached all-purpose flour
4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
¼ teaspoon cinnamon
1-1/3 cups granulated sugar
10 tablespoons (5 oz.) unsalted butter, melted and cooled slightly
1 cup whole milk, at room temperature
1 cup sour cream, at room temperature
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1-1/2 cup thinly sliced bananas
1 tsp. vanilla extract
In medium bowl, mix all of the ingredients for streusel topping with your fingers. Make sure all of the butter is evenly distributed to create a crumbly topping. Set aside.
For rum glaze:
In a small saucepan over medium-high heat, combine the butter, water and sugar. Bring to a boil and reduce the heat to medium-low and let simmer for 5 minutes. Remove from the heat and stir in the rum. Keep covered and set aside.
Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper or foil baking cups.
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, 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 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 cup, about ¾ full.
Bake until the muffins are golden brown and spring back lightly when you press the middle, 25 to 30 minutes. Let muffins cool on a wire rack for 5 minutes. Then, using a skewer, carefully poke holes on the top of each muffin. Using a pastry brush, brush each muffin with the rum glaze once, and let sit for about 5 minutes. Repeat with remaining glaze, as desired.