I’ve been baking with an amended version of King Arthur Flour’s Banana Crumb Muffin recipe for a couple years now and never thought I’d stray. It’s easy enough to make while still downing my first cup of coffee and the crumb topping is a nice addition to the otherwise one-note texture of the muffin. The genius in this original recipe is that if you follow the steps you won’t overmix it and end up in Claggy Town. Recently I’ve experimented with miso paste in some of my more traditional dishes and the results have been super yummy each time. After browsing far too many miso bread recipes, I decided to do a mashup with my old staple and it turned out great. I felt like this miso twist brought down the sweetness of the muffin and amped up the savory vibes. See what you think!
Banana Miso Muffins
Ingredients
Muffin
- 3 embarrassingly overripe bananas mashed
- 1 ½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 5 Tbs butter melted
- ½ cup white sugar
- ¼ cup light brown sugar
- ¼ cup light/white miso
- 1 large egg slightly beaten
Topping
- ½ cup flour
- ¼ cup light brown sugar
- 1 tsp cinnamon
- 3 Tbsp butter melted
Instructions
- Preheat the oven to 375 F and prepare a muffin tin with cups or spray. (I use paper muffin cups)
- Peel and mash your bananas in a small bowl. Assemble the dry ingredients in another small bowl and mix.
- In a larger bowl combine the melted butter and sugar until smooth. Add in the miso, egg and bananas. It will look split but do not worry. Add in the dry ingredients and stop mixing as soon as the larger streaks of flour are incorporated. I’m serious, don’t overmix this.
- Fill the muffin cups evenly, break up the topping into small bits on top of each muffin and sprinkle with some finishing salt if you’re feeling extra. Pop that in the oven for 20 – 22 minutes or until the tester comes out cleanish.