A couple of weeks ago I mentioned the possibility of doing a “Monday Muffin” segment with the caveat that my ability to keep to a regular blogging schedule is very poor. Case in point, I skipped out on the muffin entirely last week and now it’s Wednesday!
At least I went and made a “Muffins” category to support my nasty muffin habit.
So here’s the Monday muffin for this week. It comes to us from Joy of Baking, and I had really high hopes: Banana-Strawberry Muffins. I chose it because we’ve made strawberry muffins and banana muffins, and this combines the two into one. Can we go wrong with that?
We’re about to find out.
These little treats are a banana bread base with chopped strawberries spread throughout. To keep the strawberries from sinking, they are mixed into the flour before being added to the wet ingredients.
Beyond coating the strawberries in the flour mixture, the way to make these muffins are straightforward. Mix the wet ingredients, add the dry ingredients, bake.
Courtesy of Joy of Baking
1/2 cup (1 stick) unsalted butter, melted
3/4 cup light brown sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1 cup fresh strawberries cut into bite sized pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F. Position rack in center of oven. Line a 12 cup muffin pan with paper liners or grease with butter or a vegetable spray.
In a small saucepan melt the butter. Set aside. In a medium sized bowl whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the melted butter to the brown sugar mixture and stir to combine.
In another large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
These are okay. I probably won’t make them again. The banana flavor in these was a little muted — now that could be because my bananas weren’t totally brown so I didn’t get a lot of the syrup taste, but I’m pretty sure it’s just the muffin. The strawberry chunks, though nice, weren’t pronounced enough. There also just weren’t enough. To make sure you get a good spread of strawberries in this, I’d recommend upping the amount to 1 1/2 cups of chopped strawberries.
To be honest, the Smashed-Strawberry Muffins we made a couple of weeks ago were better and the Banana Nut Muffins before that are still the best we’ve made. These were nice, but that’s it. They didn’t give me the wow factor I was hoping for. Maybe if I had put a little sugary streusel on top they would have been saved, but there’s already enough going on in this muffin that I didn’t want to overload the flavors. This gets a solid C grade.