Homemade Peanut Butter Banana Muffins Recipe
Recently been fascinated by this banana muffin.The addition of natural yeast makes the cake body very soft,the banana flesh is neither too wet nor too dry, making the cake body even more moist, and the sweet peanut butter filling adds a satisfying crunch and sweetness.It's so easy to make that it saves time and effort; friends interested can give it a try; I believe you will also fall in love with it. Ingredients: 60g President unsalted
butter,140g Tai Gu fine sugar, 2 eggs, 10ml Royal vanilla extract, 90g full-fat milk, 120g natural yeast (instructions here),60g Golden Shield high-gluten flour, 120g Mayors low-gluten flour,Rumford baking powder 5ml,Rumford baking soda 2.5ml, pinch of Unity natural sea salt, 220g bananas for the filling: peanut butter and condensed milk.
For decoration: 50g Tai Gu fine sugar Steps: 120g,1. Mix baking powder, baking soda with flour, sift together, then add salt and mix evenly for later use. 60g
2. Melt the butter in warm water, then stir in the sugar until well combined.
3. Add milk, vanilla extract, and eggs; use an electric mixer to combine thoroughly.
4. Gradually add all dry ingredients using a spatula to cut and mix (do not stir in circles, just until mixed with slight lumps).
5. Add the natural yeast and mix evenly with a spatula.
6. Cover the batter with cling film and let it sit at room temperature for 2-3 hours; then refrigerate overnight.
7. Take out the batter from the refrigerator, bring to room temperature for about an hour.
8. Add banana pieces to the batter and mix gently (do not overmix to avoid crushing the fruit).
9. Mix condensed milk and peanut butter evenly and prepare for piping.
10. Preheat the oven to 190°C, for 10 minutes.
11. Fill half of each muffin cup with batter; pipe in about 10g of filling on top, then cover with the remaining batter.
12. Tap lightly to ensure a smooth surface.
13. Sprinkle approximately 2.5ml fine sugar over each muffin.14. Place in the preheated oven at middle rack, bake at 180°C for about 25 minutes (adjust baking time based on mold size), then increase temperature to 210°C and bake for another 2-3 minutes until a golden sugar crust forms on top. Preheat to 190°C for 10 minutes.
11. Pour half of the batter into the muffin cups, pipe the filling (about 10g) on top, then cover with the remaining batter.
12. Tap lightly a few times to level the surface.
13. Sprinkle about 2.5ml of granulated sugar on each muffin.
14. Bake in the preheated oven on the middle rack at 180°C for 25 minutes (adjust baking time according to the size of your mold), then increase the temperature to 210°C and bake for an additional 2-3 minutes until a golden sugar crust forms.
