Brown Butter Banana Crumb Muffins

Brown butter banana crumb muffins are a delicious and indulgent treat, combining the rich, nutty flavor of browned butter with the sweetness of ripe bananas and a crumbly streusel topping. Here’s a recipe to make these delightful muffins:

Ingredients:

For the Muffin Batter:

1/2 cup (1 stick) unsalted butter

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

4 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon pure vanilla extract

For the Crumb Topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon

Instructions:

For the Muffin Batter:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

Brown the Butter:

In a saucepan, melt the 1/2 cup of unsalted butter over medium heat. Cook the butter, stirring occasionally, until it turns a golden brown color and has a nutty aroma. Remove from heat and set aside to cool.

Prepare the Dry Ingredients:

In a bowl, whisk together the all-purpose flour, baking soda, and salt.

• Mix the Wet Ingredients:

• In a separate large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, egg, and vanilla extract. Mix until well combined.

• Incorporate the Brown Butter:

• Gradually stir the cooled browned butter into the wet ingredients. Mix until fully incorporated.

• Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, which can result in dense muffins.

For the Crumb Topping:

1. Mix Ingredients:

• In a small bowl, combine the all-purpose flour, brown sugar, melted unsalted butter, and ground cinnamon. Mix until the mixture forms coarse crumbs.

Assemble and Bake:

1. Fill Muffin Cups:

• Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.

• Add Crumb Topping:

• Sprinkle the crumb topping over the muffin batter in each cup.

• Bake:

• Place the muffin tin in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.

• Cool:

• Allow the brown butter banana crumb muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

• Serve: Enjoy your muffins with a cup of coffee or tea, and savor the nutty brown butter and sweet banana flavors.

These muffins are a delectable treat that combines the warmth of browned butter with the comfort of banana bread. They’re perfect for breakfast or as a sweet snack.

Sweet Potato Ravioli

Sweet potato ravioli is a delightful pasta dish that combines the earthy sweetness of sweet potatoes with the richness of pasta and savory sauces. Here’s a recipe to make sweet potato ravioli from scratch, including the pasta dough and filling:

Ingredients:

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• A pinch of salt

For the Sweet Potato Filling:

• 2 medium sweet potatoes
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste

For the Sauce (Brown Butter Sage Sauce):

• 1/2 cup (1 stick) unsalted butter
• A handful of fresh sage leaves
• Grated Parmesan cheese (for garnish)

Instructions:

For the Sweet Potato Filling:

1. Preheat your oven to 400°F (200°C).
2. Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and roast for about 45-60 minutes, or until they are tender. You can also cook the sweet potatoes in the microwave if you prefer.
3. Allow the sweet potatoes to cool, then peel and mash them in a bowl.
4. Add the ricotta cheese, grated Parmesan cheese, ground nutmeg, salt, and black pepper to the mashed sweet potatoes. Mix until well combined.

For the Pasta Dough:

1. On a clean work surface, make a mound with the flour and create a well in the center.
2. Crack the eggs into the well and add a pinch of salt.
3. Use a fork to whisk the eggs, gradually incorporating the flour from the edges of the well.
4. Once the mixture comes together, knead the dough for about 10 minutes until it’s smooth and elastic. If the dough is too dry, you can add a few drops of water. If it’s too sticky, add a bit more flour.
5. Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature.

Assemble the Ravioli:

1. Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. You should be able to see your hand through the dough.
2. Place teaspoon-sized portions of the sweet potato filling on one sheet of pasta, leaving some space between each portion.
3. Lay another sheet of pasta on top and press around the filling to seal the edges. Use a ravioli cutter or a sharp knife to cut out the individual ravioli.
4. Boil the ravioli in salted water for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon.

For the Sauce (Brown Butter Sage Sauce):

1. In a skillet, melt the unsalted butter over medium heat.
2. Add the fresh sage leaves and cook until the butter turns a nutty brown color, and the sage becomes crispy.

Serve:

1. Plate the cooked sweet potato ravioli and drizzle the brown butter sage sauce over them.
2. Garnish with grated Parmesan cheese.

Sweet potato ravioli with brown butter sage sauce is a delightful and savory dish that combines the sweetness of sweet potatoes with the rich, nutty flavor of browned butter. Enjoy!