With fall here, it's become quiet and kinda lazy at the bake shop. Which is always one of my favorite times of the year. While as a business owner, I feel like I shouldn't be loving it because we always slow down a bit, but I can't help it because it's been so hectic all summer that I always secretly enjoy the break. This time allows me to focus on other aspects of the bake shop, and not just all day baking, which is a nice change. So, I had extra time and made these Honey Glazed Cardamom Muffins yesterday. And when the staff eats them up so quick, then I know they are really good!
Cardamom has been making it's way into my baking lately. This spice is very nice and light and if you don't usually bake with it, then you should definitely give it a try. It goes so well with so many flavor profiles. These muffins are fluffy and light and perfect for the Indian summer weather we are having right now.
Make sure to use ripe bananas for the best flavor. Muffins are like banana bread, if the bananas are browned and on the fritz to eat then they are perfect for muffins. I always make muffins when I have extra bananas that we didn't eat fast enough. And I love these muffins have a little bit of a sweet glaze, it makes the best afternoon snack with a glass of milk.
Honey Glazed Cardamom Muffins
1 stick (113 grams) organic butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 large ripe organic bananas
2 large organic eggs
284 grams (2 cups) all natural cake flour
1 teaspoon organic cardamom
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup organic milk
142 grams (1 cup) organic powdered sugar, sifted
21 grams (1 tablespoon) organic raw honey
1 1/2 tablespoons organic milk
Organic walnuts, chopped
Organic unsweetened fine shredded coconut
Preheat the oven to 350°F. Line a muffin tin with liners.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the bananas and eggs and mix on low until combined.
In a separate bowl, add the cake flour, cardamom, baking powder, and sea salt and whisk together. Set aside.
Add the milk to the butter mixture and then add the cake flour mixture on top. Mix on low until a batter forms, you’ll still see some chunks of bananas and that’s okay.
Fill muffin liners all the way full. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the muffin tin.
To make the glaze: In a small bowl, add the powdered sugar, honey, and milk and whisk together until a smooth glaze forms. Using a butter knife, frost all the muffins.
Add a little sprinkle of walnuts and fine shredded coconut on top.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the cake flour with 284 grams (1 3/4 cups plus 1 1/2 tablespoons) organic gluten free flour blend.
High Altitude – Follow the recipe as noted.