brown butter banana muffins with streusel, honestly didn't think anything could top those muffins. Or even come close to topping them, for that matter. All that changed when I decided to make those muffins again, except this time I eleminated the streusel and added a layer of homemade caramel in the center of the muffin. Yes, I did! And let me tell you these were delicious.
These muffins were still full of the earthy, nutty flavor from the brown butter. They were still light and fluffy from the egg whites that were folded into the batter. They not only had the slight caramel flavor from brown sugar, but they were also given a punch of flavor from the layer of caramel that is baked between the layers of the muffin. We're talking two types of caramel here folks. Don't tell me that's not exciting! You not only have a layer of caramel sauce but a caramel candy as well. WOW. Is your mouth watering yet? And as much as this may sound like a dessert with brown sugar, vanilla and caramel sauce, I promise it's still a legitimate breakfast item. Although I'm sure your tummy, family and friends wouldn't mind if you tried to pass them off as dessert to top off a delicious meal you prepared!
Brown Butter Banana Caramel Muffins
1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)
Caramel sauce, homemade or store bought
12 chewy caramel candies
Preheat oven to 350. Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.
Place butter in medium saucepan over medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.
Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen. Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form. Set aside.
In a medium bowl sift together the flour, baking soda, baking powder, and salt. Add the sugars and stir to combine. Add the egg yolks, vanilla and browned butter and whisk to combine. Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined. Add the remaining egg whites, fold gently until no white is visible.
Spoon 2-2 1/2 tablespoons batter into each liner. Place 1 caramel candy in the center of the batter, spoon 1 tsp caramel sauce over the batter, then top the caramel with an additional 2-21/2 tablespoons batter, each muffin should be a little over 3/4 full. Place in oven and bake for 10-12 minutes, until muffins are golden and set. Immediately remove from muffin tin and transfer to cooling rack to cool completely. Store in an airtight container.
Recipe source: A Lynsey Original