My husband and I are heading out to California in a couple of weeks to attend the Pebble Beach Food and Wine Festival. Of course, like most things I would like to be able to look good in pictures for, I’m trying to lose a few extra pounds. So, what do I do? Make banana muffins with a Frangelico glaze, of course. Surely a half of a stick of butter and the better part of two cups of sugar will help, right? When I make something as awesome as these, I’ll certainly let my dreams of becoming a Supermodel sit on the backburner (that’s because I’m using said backburner to bring sugar and butter to a boil so I can stir it with some Frangelico-goodness, the dream might as well go up in flames too…)
I really like the taste of bananas and some sort of nut together–hazelnuts especially. However, I have a weird aversion to biting into banana bread with nuts in it. So, to make up for that, I thought it would be a good idea to have a little “Nutella Surprise,” if you will, in the middle. Apparently I’m not the only one to have that idea so for some good blogger-karma, check out bakinandeggs.com. She’s as brilliant as I am so I decided that I would piggyback off of her recipe. The slight difference being that I substituted 1 1/2 teaspoons of Frangelico for the vanilla that was in her recipe. ‘Cause that’s how I do.
Preheat the oven to 350˚ In a bowl, mix the mashed bananas, sour cream, and Frangelico until well blended. Set aside.
Take another bowl, add the flour, baking soda, and salt. Stir with a whisk. Set aside.
Then take the butter, softened, the light brown sugar, and the granulated sugar. Mix it in a stand mixer until it’s a light and well-mixed texture, like you see in the picture below. I mixed mine on a medium speed for about a minute although I had to stop occasionally to scoop it out of the beater.
After that, take the eggs. One at a time, put the eggs into the sugar mixture beating until incorporated after each one on a medium speed.
Add the banana mixture to the sugar and eggs and beat slowly, just until mixed.
Then, add the flour mixture, 1/3 at a time. Beat slowly after each addition for about 10 seconds. Slowly mix on a low speed just until the flour is incorporated and you have a moist batter. Do not over-mix. I used my stand mixture just to get it started then I used a rubber spatula to finish folding in the flour. It worked like a charm. Refer to the last picture above for an idea of the texture you’re shooting for. It should fall between a cupcake batter and a cookie batter.
Now comes the fun part: put about a teaspoon of the batter into the bottom of a muffin cup. If you’re as awesome as me, you’ve got some cute silicon, flower-shaped muffin cups. If you’re just awesome, use a regular muffin cup or spray a muffin tin with some non-stick spray.
Put a teaspoon of Nutella on top. Then, top off the muffin with more batter, filling the cups about 3/4 full.
Bake for about 18-20 minutes or until a toothpick comes out clean.
Allow to cool completely. Dip the tops of the muffins in the Frangelico glaze.* Then, get loaded!
*For the glaze: Take the Frangelico and heat it over a low flame in a small saucepan. Put it on the heat before you start the rest of the glaze and it’ll be ready by the time the rest is done.
Melt the softened, unsalted butter over medium heat. Once melted, add the sugar and water. Increase to medium-high heat. Bring to a boil and allow to boil for 5 minutes.
Lower the heat to low. Add the Frangelico and the heavy cream. Stir and allow to heat through for about two minutes. Set aside and wait for the muffins to be ready to get dunked!
Banana-Nutella Muffins with a Frangelico Glaze
Yield: 20 muffins
Prep Time: 30 mins
Cook Time: 20 min
Total Time: 1 hour 30 min
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 /2 cup sugar
1/2 cup light brown sugar
1/4 cup unsalted butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup sour cream (you can also use plain yogurt or greek yogurt, but I liked the sour cream.)
1 1/2 teaspoon Frangelico
1/2 cup Frangelico (or other hazelnut liqueur)
1/2 unsalted butter
1 cup sugar
2 Tbs. heavy cream
Preheat oven to 350˚
Mix the bananas, sour cream, and Frangelico in a bowl. Set aside.
Mix the flour, salt, and baking soda in a second bowl. Whisk to mix, set aside.
Cream the butter, light brown sugar, and granulated sugar in a stand mixer until well-mixed and light and fluffy. About 1 minute on a medium speed.
Add the eggs, one at a time. Beating well at a medium speed after each one.
Add the banana mixture. Beat until blended.
Add the flour mixture, 1/3 at a time. Beat slowly after each addition. Once all has been added, slowly beat for about 15 more seconds. Then, take a rubber spatula and finish folding in the flour, if needed. Do not over-mix.
Drop about a teaspoon in the bottom of each muffin liner. Top with a dollop of Nutella. Then, top off the muffin liners with more batter until they are about 3/4 full.
Bake for about 18-20 minutes, or until a toothpick comes out clean.
In the meantime, prepare the glaze.
Heat the Frangelico in a separate saucepan over low heat.
Melt the butter over a medium heat. Once melted, add the sugar and water.
Bring to a boil over medium-high heat and allow to boil for 5 minutes.
Reduce heat to low. Stir in the Frangelico and cream. Allow to sit over the low heat for about 2 minutes.
When muffins are completely cooled, dunk the tops in the glaze. Set aside and allow to set (or if you can't wait, go ahead and eat them now!)
(You have about 1 hour to dip the muffins in the glaze before it somewhat hardens up. After that, you could probably just spread it on with a knife.)