This post is less about the muffins and more about the friends behind why I made the muffins and the friends we ate the muffins with. Yes, I am a sentimental person and like to wrap recipes up in memories.
So the back story is a lovely Sydney friend gave me the Huckleberry cafe cookbook for my birthday this year (her knowing I love all things LA food – Huckleberry being an LA cafe). Subsequently, when we were “subjected” to an unexpected 24 additional hours of holiday in LA after a flight cancellation a few months ago…we managed to make our way to visit Huckleberry cafe. Needless to say I was not complaining about my LA stopover.
Today, I finally made a recipe from the Huckleberry cookbook for one of my dearest friends visiting from Auckland with her family. And there you go, sentimental recipe created…
Now on to the muffins…
Being an American muffin recipe, they are a little bit more “cakey” than muffiny, but they are super moist and pretty tasty. I made a few minor tweaks to the recipe – a little less butter and salt and I substituted coconut sugar for regular sugar in the batter – and made them as 12 large muffins rather than 16 as in the original recipe.
- 75 grams unsalted butter at room temperature [reduced from 110g in original recipe]
- 1/2 cup coconut sugar [substituted for regular sugar]
- 1 teaspoon salt
- 2 eggs
- 6 ripe bananas, 5 mashed by hand and 1 thinly sliced
- 1 cup all purpose flour
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon poppy seeds
- 1/2 cup whole plain yogurt
- 3/4 buttermilk
- 2 teaspoons vanilla extract
- Position a rack towards the top of the oven and preheat to 190 degrees celsius/ 275 degrees farenheit. Grease a 12 pan muffin tin.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and salt until medium speed until fluffy – about 2 minutes. Incorporate the eggs, one at a time, beating well after addition. Add in the mash bananas.
- Add both flours, baking powder, baking soda, poppy seeds, yogurt, buttermilk and turn mixer back on to low speed to combine. Turn off stand mixer and gently fold through any unmixed batter with a large spon.
- Fill the muffin pans with batter and top each muffin with three banana slices and sprinkle with brown sugar.
- Bake for 15 – 20 minutes until the muffins brown and a knife/ skewer comes out clean. [I reduced baking time from 25 – 3o minutes in original recipe – but test your muffins with a knife to be sure].