I don’t know about you, but most of the banana muffins I’ve eaten have been dense, dry and too rock-like for my liking. Of all the banana cakes and breads I’ve tried, however, I can’t remember any of them being too dry. Maybe it’s the butter or liquid content in banana recipes that make them suitable for larger cakes only? Maybe it’s my oven that dries out my muffins? Or is it my muffin tin that heats up too much whilst in the oven? I really don’t know. Science (or investigation, for that matter) isn’t my forte.
So when I came across this recipe in a Women’s Weekly recipe book I own, I quickly overlooked it. Dense, dry banana muffins? No thanks.
What made me reconsider, however, was the fact that these were banana caramel muffins with a crunchy streusel topping. Further, these were coming out of a Women’s Weekly recipe book and those people pride themselves with a “triple tested recipes for your success every time!” motto. So, thought I, let’s give this a go.
They’re light and airy, moist and are very fluffy. These muffins are quite different to the dense, heavy cakes I’m used to. The crunchy topping compliments the fluffy cake perfectly well too. Heaven in a bite, I’d say.
The muffins are best eaten on the day they’re made, however storing them in an airtight container will keep them fresh for about 3 days. Simply microwave one for a few seconds before consuming.