Welcome to my first “results” post for my Bouchon Bakery Challenge! Did anyone else make the Banana Muffins?
I have been thinking long and hard about whether or not to share the actual recipes each month, and I have decided against it. I don’t feel comfortable sharing recipes from newly-published books. Also, when I share recipes I like to paraphrase them a bit, and these recipes are so specific and verbose that I am sure I could not do them justice! If I make significant changes to a recipe, then I will share my modified version. I will always share any modifications for altitude, if I make any. If I find a recipe published somewhere else on the Web I will include a link to it.
Now that we have that business out of the way, how were the muffins? I have to say, they were quite decadent and delicious. I *loved* the streusel topping! The crumb was very light and tender. These muffins are more “cake-like” than “quick bread-like”.
I have a few minor quibbles with the recipe (actually the book in general). All the ingredients in the book are given in both weight and volume measurements. I actually love it when cookbooks do this because I have really grown to prefer weighing my ingredients when I bake. But many of the weights are given in tenths of a gram, and my scale is only precise to whole grams. My biggest quibble is when it comes to the eggs. Here is what the recipe says for the egg: “80 grams, or 1/4 cup + 1 tablespoon”. No indication of how many eggs that might be. Turns out to be about 1 and a third eggs. I get that the weight of the eggs is more precise, and that these recipes are scaled-down versions of the bakery recipes, but really! The authors suggest breaking the eggs into a bowl, lightly beating them, straining them, and then weighing the mixed egg . Then you end up with just a little bit of leftover egg. It made me long for the more pedestrian call for “1 large egg”.
- The recipe instructions are for 6 large muffins. I made 12 standard-sized muffins and baked them for roughly 28 minutes.
- The Walnut Streusel Topping recipes makes enough for 2 batches of muffins. Plan on having extra, or cut the recipe in half.
- The recipe states the muffins are best the day they are baked. While is it true they are *best* the day they are made, I still found them to be quite tasty after several days. I just reheated them in the oven for 5-8 minutes.
When I adjust cake-like recipes for Reno’s altitude (~4500 feet) I usually add an extra egg or egg white. I was unsure how to proceed given the way eggs are measured in this recipe (see my rant above). I decided to see how much one egg + one egg white weighed. It came out to about 100 grams, 20 more grams than the recipe calls for. I went with it!
I also usually adjust the amounts of baking soda and baking powder, but I forgot to this time. While my muffins were moist and delicious, they came out a little flat, as you can see in the picture below.
In an attempt to fix the “flat muffin syndrome” I made a second batch of muffins. This time my egg and egg white weighed only 91 grams. I reduced the baking powder and baking soda by 1/16 of a teaspoon each. The muffins came out a little better, but still flatter than I’d like:
Next time I will see what happens if I use 2 whole eggs in addition to my baking powder/soda adjustments.
February’s recipe is going to be Dutch Crunch Demi-Baguettes (page 318). I will publish my results on February 26.
Did you make the Banana Muffins or anything else from Bouchon Bakery? Let me know in the comments!