Bouchon Bakery’s Banana Muffins

If you haven’t been to Bouchon Bakery in Yountville, CA, you’re missing out.  Bouchon, in my humble opinion, is a baker’s mecca.  Everything they make is stunning and oh-so-delicious.  Beyond that, Thomas Keller’s Bouchon Bakery cook book is awesome.  It has recipes for everything they sell in the bakery but, more interestingly, there are dozens of notes, tips, and facts about the art of baking.  I received this book 3 years ago as a Christmas gift and I still reference it every couple of weeks.

I’ve been making these muffins for years and they get rave reviews every time.  I haven’t changed the recipe at all because they’re… well… perfect.  Seriously, there is no better recipe for banana muffins out there.  If you follow the recipe exactly you’ll need a kitchen scale so you can weigh all of your ingredients.  I actually prefer this method when I bake but it does take time to adjust to.

Bouchon Bakery’s Banana Muffins

Makes 14 standard muffins (or 6 jumbo muffins)

168 grams (1 1/4 cups + 1 tbsp) Cake flour
3.6 grams (3/4 tsp) Baking soda
2.4 grams (1/2 tsp) Baking powder
4.4 grams (1 1/2 tsp) Kosher salt
120 grams (4.2 ounces) Unsalted butter, at room temperature
144 grams (3/4 cup, lightly packed) Light brown sugar
80 grams (1/4 cup + 1 tbsp) Eggs
7 grams (1 1/8 tsp) Vanilla paste (vanilla extract)
24 grams (1 tbsp + 2 tsp) Creme fraiche
256 grams (1 1/2 cups) Mashed very ripe banana

Sift together the flour, baking soda, baking powder, and salt – set aside. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium speed until it is the “consistency of mayonnaise”. Add the sugar and beat until fluffy, approximately 2 minutes. Add in the eggs and vanilla paste mixing until just combined.

Add the dry ingredients in 3 parts, mixing until just combined after each addition. Add in the banana and creme fraiche, mixing on low for about 30 seconds. Cover your bowl securely with plastic wrap and refrigerate for AT LEAST 8 hours. This is key! The batter can stay refrigerated for up to 36 hours.

Preheat the oven to 425 degrees. Place liners in your muffin tin, coat with nonstick spray, and spoon batter into each liner so that it is 2/3 full – take care not to overfill, these will rise quite a bit. Top with the streusel of your choice (I use this one but there are several other options in the book). Place the pan in the oven and lower the heat to 325 degrees. Bake for 20-25 minutes, until the muffins are golden brown and a toothpick comes out clean.

Enjoy!