It’s National Muffin Day and it’s time to level up your muffin game! If you love a classic muffin why not try something new this year? Introducing Banana Mousse Muffins – a dessert that combines the soft, fluffy texture of a muffin with the creamy, smoothness of banana mousse. They’re a surprise in every bite, a treat. Not only are they super easy to make but they bring out the natural sweetness of bananas so they’re the perfect balance of light and indulgent.
The best bit? You don’t have to be a professional baker to make this dessert! With just a few ingredients and a little time you’ll have a batch of Banana Mousse Muffins to impress at your National Muffin Day party.
The mousse centre pairs perfectly with the soft muffin exterior, it’s a melt in your mouth experience you’ll be reaching for seconds. Whether you’re treating yourself or sharing with loved ones these Banana Mousse Muffins will become your new go to recipe.
These Banana Mousse Muffins are perfect for National Muffin Day, a muffin and mousse in one! Soft muffins and light mousse, you can’t resist. Perfect for any occasion, this is a sweet indulgence on a muffin. here is how to make the moistest banana mousse muffins:
Ingredients:
Method:
Use bananas that are super ripe, overripe bananas with brown spots add natural sweetness and extra moisture to the batter. The ripeness of the bananas helps the muffin meld with the mousse center.
When mixing the wet ingredients (mashed bananas, melted butter, milk, egg, and vanilla) make sure they’re well whisked smooth. This helps create a uniform batter and the mousse will blend in better when you add it later. Whisking also prevents the mousse from sinking during baking, so you get that creamy center.
To make the mousse light and airy whip the heavy cream until stiff peaks form then fold it into the mixture. This way the mousse will retain its fluffy cloud-like texture when it’s inside the muffin batter and will balance out the dense muffin texture.
Overmixing the batter will make tough muffins, mix the dry ingredients with the wet ingredients just until combined. The key to a soft muffin is not overworking the batter, or you’ll end up with dense, chewy muffins instead of light, fluffy ones.
When adding the mousse to the batter, don’t stir it in. You want to leave a little mousse in the center of each muffin so when baked, it’s a surprise with a creamy center. Spoon the mousse on top of the batter in each liner for the texture contrast.
Bake at 180°C (350°F) for fluffiness, this way the muffins bake evenly and the mousse cooks just right without fully blending into the muffin. Keep an eye on the time to get a soft muffin with a slight firmness on the outside and a creamy mousse center.
Using a good muffin tin and paper liners means your muffins will come out of the tin easily without sticking and will rise evenly giving them a nice shape. The right liner also helps keep the creamy mousse inside from leaking during baking.
Let the muffins cool for a few minutes before removing from the tin then cool completely. This gives the mousse centre time to set so it will stay in place when you bite into the muffin. The cooling time also helps the muffin develop the perfect texture, so each bite is soft and lovely.