Baking Classics
The Technique
Fresh Orange-Pecan Banana Muffins
Muffins are an essential baked good ideal for a family breakfast. Once prepared, mealtime is quick, particularly during busy weekdays. Fresh Orange-Pecan Banana Muffins offer the same flavors that can be found in a loaf of banana nut bread with the convenience of a pre-portioned meal. Toasted pecans inside of them as well as over the Fresh Orange Glaze make these gems extra indulgent. Bananas can play such a large role in breakfast recipe applications. Since they hold valuable nutrition, consider using them in a variety of favorites such as Bananas Foster Coffee Cake, Banana Bread Waffles & Cinnamon-Banana Beignets. For pointers on cooking & baking with them, look to The Basics: Bananas. Learn how to make banana nut muffins with a delightful twist.
Fresh Orange-Pecan Banana Muffins
makes 1 dozen
1/4 cup softened butter
3 oz cream cheese, softened
1/2 cup dark brown sugar
1 egg
1 Tbsp fresh orange juice
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup ripe mashed banana
1/4 cup buttermilk
1/2 cup toasted pecan halves, chopped
Fresh Orange Glaze
Toasted pecans
Preheat the oven to 350 degrees. Beat the butter, the cream cheese & the brown sugar at Medium speed with an electric stand mixer until creamy, light & fluffy. Stop the mixer occasionally & scrape down the sides of the bowl. Add the egg & the orange juice. Blend the mixture on Low speed just until the yellow disappears. Whisk together the flour, the soda & the salt in a small bowl. Gradually add to the butter mixture alternately with the mashed banana & the buttermilk, beginning & ending with the flour mixture. Beat on Low speed just until blended after each addition. Fold in the 1/2 cup of toasted pecans. Portion the batter evenly between a lightly greased 12-cup muffin tin using an ice cream disher. Bake 14 to 16 minutes or until a wooden pick tests clean. Let stand in the tin for 5 minutes. Remove the muffins from the tin & place on a wire rack. Cool 30 minutes. Prepare the Fresh Orange Glaze & drizzle over the muffins. Sprinkle with chopped, toasted pecans.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Fresh Orange-Pecan Banana Muffins
Muffins are traditionally prepared using a mixing procedure designed specifically for Quick Breads. The Muffin Method is a technique in which the dry & the wet ingredients in a recipe are combined separately then blended together to produce a batter quickly. However, for this particular recipe, a classic cake blending technique, The Creaming Method, is utilized instead. The butter, the cream cheese & the sugar are beaten until light & airy then the eggs are added followed by alternately adding the dry & wet ingredients to the mixture which completes the blending process.
The Technique
A stand mixer with a paddle attachment are the ideal pieces of equipment needed when preparing these muffins. A few additional tools will be necessary in order to complete the task such as a standard 12-cup muffin tin. Assess the items ahead of time. Here’s what you should know.
No. 1
Measure the flour, the baking soda & the salt. Place the ingredients in a bowl & be certain to whisk them together in order to disperse the leavening to ensure a level rise when the batter bakes. Buttermilk provides delicious flavor & moist texture to muffins. Use a fork to break up the banana, then vigorously blend until fairly smooth with a few lumps throughout the mixture. One medium-sized banana should yield enough in order to prepare the recipe. Look for additional pointers, The Basics: Bananas.
No. 2
Beat the butter, the cream cheese & the brown sugar at Medium speed with an electric stand mixer using the flat beater attachment until creamy, light & fluffy. The process should take 4 to 5 minutes. The texture will appear grainy at first then it will become silky smooth. Expect the color to lighten once complete.
No. 3
Add the egg & the orange juice. Beat the mixture just until blended into the batter.
No. 4
Whisk together the flour, the baking soda & the salt in a small bowl. Gradually add to the butter mixture alternately with the mashed banana & the buttermilk, beginning & ending with the flour mixture. Beat at Low speed just until blended after each addition.
No. 5
Fold in a 1/2 of a cup of toasted pecans. Be certain the nuts have cooled properly before adding them to the batter.
No. 6
Lightly coat a standard muffin tin with vegetable cooking spray. Portion the batter evenly between the cups using an ice cream disher. Bake the batter in the muffin tin according to the recipe instructions provided. A wooden pick will test clean when they are ready to be removed from the oven. Leave them in the pan for 5 minutes, then remove the muffins from the tin & place on a wire rack. Allow them to cool for 30 minutes before completing the recipe.
No. 7
Prepare the Fresh Orange Glaze as directed according to the recipe instructions provided & drizzle over the muffins using a small spoon. Sprinkle with chopped, toasted pecans. Allow the glaze to set before serving. Store the muffins at room temperature up to 4 days.
The Tune
“Dream Lover” Bobby Darin
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