I love these grapes. They are sweeter and juicier than the typical grapes that you locate in the produce section of your supermarket. These little ones are great to have with a sandwich or garnish for a sunday dinner or in any kind of dessert that you want to put them in, just because you can. Black Corinth Table Grapes go in practically anything, and you will be so glad you did. I tossed them lightly with flour in this muffin recipe, putting them lightly in flour, first, so they would not sink to the bottom of the muffin pan. We want as even a distribution of fruit throughout… Give these muffins an “A+” because they are so good and heavenly moist.
Banana Streusel Muffins ~
-the Sono Baking Company-
Streusel Topping:
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon coarse salt
1/8 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes
Muffins:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 1/2 teaspoons coarse salt
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 very ripe bananas
1/2 cup buttermilk, sour cream, or whole-milk yogurt
1 1/2 cups whole walnuts, chopped (optional)
To make the streusel topping: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the cubes of butter, and using your fingertips, work into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
Set the oven rack in the middle position. Preheat the oven to 375 degrees F. Grease muffin molds with butter or opt for muffin/cupcake paper liners…
To make the muffins: In a medium bowl, whisk together the flour, baking powder, and baking soda, setting aside…
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, two to three minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Then add in and beat the vanilla and the mashed bananas.
With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Beat in the buttermilk. Fold in the walnuts, if using. And if you have Black Corinth Table Grapes, add light flour in a bowl, easily and lightly tossing them with your fingertips; then putting them in last, after the walnuts, folding into the batter carefully.
Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle the streusel topping over the muffins, pressing some of the mixture into pea-size clumps with your fingertips, for added texture.
Bake, rotating the pan about two-thirds of the way through the baking time, until the tops of the muffins spring back when touched and a cake tester inserted int eh center of a muffin comes out clean, 18 to 22 minutes.
Transfer the pan to a wire rack to cool for 10 minutes. Use a small offset spatula or a table knife to gently lift and turn the muffins on their sides, to not rest on the bottoms so they do not get too done. Let cool completely or tear open and dollop with a pat of butter in the middle to enjoy.
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