After leaving Hawai’i, I comforted myself by saying that I took a little piece of the islands with me. While this may strike some as cliché, the actual truth is that I lined my pockets with enough recipes from bakers and chefs I admired to open a satellite location of L&L Drive-In. And the polaroids (we mustn’t forget the polaroids).
One my favorite souvenirs also happens to be one of Micah’s favorite breakfasts: our dear friend Ben’s Blueberry Banana Muffin. Ben has worked for more than a decade as the kitchen manager of the Honolulu Museum of Art, and—while Grandma Little provided the cookies—his muffins were always top dog.
And no wonder: this recipe boasts three kinds of fat (butter, cream, and sour cream), a streusel topping, and basically every other ingredient a breakfast-pastry connoisseur could demand. You want bananas? We got 4 or 5. Fruit? Ho, blueberries (and them nanners) . . . and oats and grains and the like. I even browned the butter because I’ve never been able to leave well enough alone (sorry, well enough).
The result is one of the most moist muffins (write it!) you’ve ever tried. Haul out your Texas tins; grease your body, mind, and baking paraphernalia; and get to work. Ben might not thank you (he probably worked 14 hours today), but the guests at your breakfast table certainly will.
- 2 cups brown sugar
- 10 tablespoons butter, browned and cooled
- 4 whole eggs
- 3-4 large bananas, mashed
- 1 tbsp vanilla
- 3 cups flour
- 1 tbsp + ½ tsp baking powder
- ½ tsp salt
- ½ cup sour cream
- 1½ cups blueberries
- 4 tbsp butter
- ½ cup flour
- ¼ cup brown sugar
- ⅓ cup oats, heaping
- Preheat oven to 375 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment, cream brown sugar and browned butter until light and fluffy, approx 3-5 minutes. Slowly incorporate each egg, mixing well between each addition. Add mashed bananas & vanilla and mix well.
- In a separate bowl, whisk together flour, baking powder, and salt. In batches, incorporate flour mixture & sour cream into wet ingredients, beginning and ending on flour. Mix—but do not overmix—in blueberries.
- Line jumbo or “Texas” muffin pans with cupcake liners or parchment paper. Scoop ¾ cup dough into each recess for a total of 12 jumbo muffins (alternately, recipe produces 18-24 regular-sized muffins).
- Top with streusel topping and bake in preheated oven for 25-30 minutes or until an inserted toothpick comes out clean.
- Wait 5 minutes and remove to cooling rack. Serve and enjoy.
- Whisk together flour and brown sugar. Cut in butter as if making biscuits. After butter is pea-sized or smaller, cut in oats. Use to dot tops of muffins.