I had a couple of very overripe bananas so I set out to find a recipe in which to use them. I adapted this recipe from a Williams-Sonoma recipe for banana buttermilk muffins. I substituted brown sugar for the sugar and pecans for the walnuts, and added cinnamon. The resulting muffins were not too sweet or banana heavy and had a nice crunch due to the pecans. Even Jaime, who normally does not like bananas, enjoyed these banana nut muffins.
These muffins are so good! They take a bit more work than standard muffins as they have a gooey cinnamon brown sugar filling, a crunchy streusel topping, and a sweet orange glaze, but I think the extra work is worth it. These muffins would be a great for a Father’s Day Brunch or other special occasion. I know I’d love to wake up to the sweet, cinnamon aroma of these coffee-cake like muffins.
Bran muffins aren’t usually high on my list of foods to seek out, but after having a particularly disappointing
cardboard bran muffin in an airport I found myself craving a good bran muffin. These muffins fit the bill. They are hearty, have a nice flavor, and the crunchy sweet topping contrasts nicely with the moist muffin.
My husband and I were at a home decor store the other night when he spotted a book on doughnuts. We ultimately decided not to get the book as we know from past experience with a cake book that my mom gave Jaime that it is dangerous for us to have themed sweets recipe books around. Despite not buying the book when we got home I couldn’t stop thinking about donuts so the next morning I decided to make some. I didn’t want to deep fry the doughnuts and we don’t have a doughnut pan so I baked these “doughnuts” in a muffin pan. Continue reading