Can I freeze the banana crunch muffins? (Made them tonight.) If so,...

Hi Mia, I've frozen them before with good results, I just put the completely cooled

muffins it a large ziploc freezer bag.

We re-warm them prior to serving.

These are in my top 3 favorite muffins - so crunchy and delicious!

 
iso LisainLA... Please share your two other favorite muffin recipes -->

Also, how did you top your Banana Crunch Muffins? toasted coconut, granola, or the dried banana chips?

Thanks for reading,
Ann

 
Hi Ann, I don't use any of the optional toppings. These muffins bake up with a nice crispy top,

so I stick with the motto of "If it ain't broke, don't fix it."

My other favorites are Jordan Marsh Blueberry Muffins and Raspberry Topped Lemon Muffins. I'll post the recipes and links below.

 
REC: Raspberry Topped Lemon Muffins

See my notes at the bottom.

from Bon Appetit 7/06 pg. 142

Raspberry Topped Lemon Muffins

Lemon Sugar and fresh berries make these muffins special.

Prep: 20 minutes
Total: 55 minutes

Makes 14

1 1/4 cups sugar, divided
4 teaspoons finely grated lemon peel
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2 pint containers (about) fresh raspberries
1/4 cup (about) whipping cream

Preheat oven to 375º. Line 14 standard muffin cups with paper liners. Mash 1/4 sugar and lemon peel in a small bowl until sugar is slightly moistened.

Whisk flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat remaining 1 cup sugar and butter in a large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.

Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream, sprinkle with remaining lemon sugar and cool.

Lisa's notes: It took 3 lemons to get 4 tbs of finely grated peel. Your mileage may vary.
I overfilled the tins and make 12 instead of 14 muffins.

After brushing one muffin top with cream, I skipped it on the rest, as it soaked in quickly and didn't seem to hold the lemon sugar on any better than the ones w/out the cream. It also made that muffin top softer, vs. the slightly crispy tops on the others, which I prefer.

As I sprinkled the tops with the lemon sugar, I thought that the next time I make these, I might make it into a glaze, as it is a bit tricky to really "sprinkle" since it is damp. After eating the muffins, I will make it as written, as the crunchiness of the sugar really adds to the flavor and texture of the muffin.

These would be great with bluebrries or blackberries as well.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=18554

 
REC: Jordan Marsh Blueberry Muffins

This is the recipe I use, which was posted by Meryl. The notes are hers.



Made these last night for the second time -delicious. Note: I added 1 tsp lemon zest to the batter.

1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)

Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.

12 servings

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3336

 
You must log in or register to reply here.
Back
Top