Miso Pecan Banana Muffins
A batch of next level miso pecan banana muffins! Tender & soft, these are packed full of flavour & are topped with a crunchy, spiced streusel.
Servings: 12 Muffins
Equipment
- Stand Mixer
- 12 Hole Muffin Tray
- Muffin Cases
- Sieve
- Mixing Bowl
- Wire Cooling Rack
Ingredients
Streusel
- 50 g Plain Flour
- ¼ tsp Ground Cinnamon
- Pinch Of Salt
- 25 g Unsalted Butter Cold & Diced
- 25 g Demerara Sugar
- 15 g Porridge Oats
Banana Muffins
- 120 g Unsalted Butter
- 250 g Mashed Bananas Roughly 3 bananas worth
- 180 g Light Brown Sugar
- 65 g Vegetable Oil
- 35 g White Miso
- 1 tsp Vanilla Extract
- 2 Large Eggs At Room Temperature
- 120 g Sour Cream At Room Temperature
- 220 g Plain Flour
- 1¼ tsp Baking Powder
- ¾ tsp Bicarbonate Of Soda
- ½ tsp Ground Cinnamon
- 75 g Dark Chocolate 54% Cocoa Is Best!
- 75 g Toasted Pecans
Instructions
Streusel
- Place the flour, cinnamon & salt into a mixing bowl & whisk together. Add in the diced butter then rub in by hand until the mix resembles breadcrumbs.
- Stir in the sugar & oats then squeeze the mix together to form small clumps.If the pieces are too big, break them up with your fingers.
- Place the streusel in the fridge & leave to chill whilst you make the muffins.
Banana Muffins
- Place the butter into a saucepan then place over a medium heat. Cook, stirring regularly until brown then pour into a bowl & set aside to cool to room temperature.
- Preheat an oven to 180°c/160°c fan (356°f/320°f). Line a 12 hole muffin tray with liners.
- Roughly chop up the dark chocolate & toasted pecans then set aside.
- Place the brown butter, mashed banana, sugar, oil, miso & vanilla into the bowl of a stand mixer then using the paddle attachment, beat for 2-3 minutes, until well combined.Make sure to scrape the sides of the bowl down regularly with a spatula.
- Next, beat the eggs together then gradually mix into the batter with the mixer running on a medium speed.
- Mix in the sour cream then take the bowl off the mixer & sift in the flour, baking powder, bicarb & cinnamon.
- Fold the dry ingredients into the batter, until just combined (a few streaks of flour is fine!) then fold in the chopped chocolate & pecans.Make sure not to over mix the batter once the flour has been added, it should be just combined!
- Spoon an equal amount of batter into each muffin liner then sprinkle over the streusel.
- Bake in the preheated oven for 25-30 minutes, until a skewer inserted into the centre comes out clean. Let the muffins cool in the tray for 5 minutes then transfer to a wire cooling rack & leave to cool completely.
- Finish the muffins with a light dusting of icing sugar then serve!
Notes
1. Cooking In An Aga - Brown the butter using the boiling plate. Bake the muffins in the baking oven, on the second from bottom set of runners.
2. Bananas - The riper your bananas are, the better (the skins should almost be completely black)! If your bananas aren’t ripe enough yet, you can bake them in a 180°c/356°f oven for 15-20 minutes, until soft. For this recipe, you'll need 250g of mashed banana, which is roughly 3 large bananas.
To mash the bananas, you can use a fork or mix them using the paddle attachment on a stand mixer. Don't worry about getting it completely smooth.
3. Mixing – To avoid making the banana bread tough, the flour should be folded in until just combined. Any more than this & you risk developing too much gluten!
4. Storage - Once cool, the banana muffins should be stored in an airtight container. They will keep for up to 3 days at room temperature or for a few days extra in the fridge. They can also be frozen.
5. Making In Advance - The streusel for these muffins can be made up to 3 days in advance & stored in the fridge.
6. Toasting Pecans - If you need to toast your pecans, they can be done in a frying pan, over a medium heat or in a 180°c/356°f oven. They will take 3-4 minutes in a pan or 6-8 minutes in the oven.