You’re familiar with the delightful little confections we lovingly call Kentucky Bourbon Balls, right?
But have you heard about the Dangerously Delicious Bourbon Ball Muffin?
Get ready to take your taste buds to the next level. Think creamy, fluffy, rich and decadent.
Watch them disappear.
Bourbon Ball Muffins with Bourbon Buttercream Icing
(Yields 12 muffins)
1 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla
3 overripe bananas
2 teaspoons bourbon
1/2 cup shaved baker’s chocolate, plus more for garnish
1/2 cup chopped baker’s chocolate
1/2 cup pecan halves chopped, plus more for garnish
1 stick butter, unsalted
2 cups confectioners sugar
1/4 teaspoon kosher salt
2 tablespoons heavy cream
2 tablespoons bourbon
1 teaspoon vanilla
For the Muffins
- Arrange a rack in the center of the oven. Preheat the oven to 350 degrees.
- Line a muffin tin with liners. Lightly spray pan coating on the top of the muffin tin in case you have an overflow.
- Add the flour, salt, baking soda, and baking powder in a medium bowl. Whisk.
- Beat two eggs in a cup with a pour spout. Add the vanilla and stir.
- Mash the peeled bananas in a small bowl.
- Add the stick of unsalted butter and the sugar to a large bowl. Cream the butter and sugar with a hand mixer on medium speed for about three minutes.
- Using the same speed, add the egg mixture a little at a time, waiting until the eggs are incorporated with the butter before adding more. Scrap down the sides as needed.
- Add the bananas to the mix. The mixture will look curdled. That’s good.
- Use a spatula to fold the dry mix into the banana mix, a little at a time. Careful not to over mix the batter.
- Add the bourbon, chocolate and pecans. Stir again.
- Scoop the batter into the lined muffin tins about three-quarters full. Don’t overfill the muffin tins. If you have leftover batter, bake in a small lightly greased ramekin.
- Bake the muffins in the preheated oven for twenty-five to thirty minutes. Check at twenty-five minutes by inserting a toothpick in the center. The muffins are done when the toothpick comes out clean.
- Remove the muffins from oven and place the baking tin on a cooling rack. Let the muffins cool in the tins for ten minutes.
- Remove the muffins from the tins and cool completely on the rack before icing.
Baker’s note: To save time, bake muffins up to one day ahead. Cover the cooled muffins with plastic wrap. To prevent the plastic from sticking to the muffin tops, insert a toothpick in the center of a few of the muffins to allow the plastic wrap to rest on the tops of the toothpicks.
For the Icing
- Cream the butter in a medium chilled bowl with a hand mixer on medium speed for about two minutes.
- Reduce the speed to low and add the powdered sugar, a little at a time.
- Increase the speed to medium and add the cream, bourbon, and vanilla until smooth. If the buttercream becomes too soft, add an additional tablespoon of sugar.
- Scoop the icing into a pastry bag or if you don’t have a pastry bag, use a plastic baggie and cut the corner to create a tip.
- Chill the icing in the refrigerator for ten to fifteen minutes to firm up the buttercream if desired.
- Swirl or spread the icing over the muffin tops.
- Garnish with chopped pecans and chocolate shavings. Serve immediately.