We had a few bananas that were a little past prime. I'm not a fan of mushy bananas in my cereal so I took it as the perfect opportunity to try a recipe that I saw on the King Arthur blog.
The damp weather hasn't helped the muffins keep the crunch tops. But a few minutes in a 350 oven crisps them up and makes the chocolate chips all melty and gooey. Delicious with a cup of coffee.
I hope to someday take a baking class or two at King Arthur in Vermont. My friend MaryAnn learned how to make AMAZING croissants at King Arthur that are simply to die for. Maybe I should add that to my list of 100 Things to Do Before I Die?Here's the recipe with the tweaks I made from the original.
Banana Chocolate Chip Muffins (adapted from King Arthur)
Ingredients
1/2 cup butter (1 stick), room temperature
2/3 cup sugar
1 cup mashed banana, about 2 medium bananas
1 extra large egg
1 teaspoon vanilla
1/3 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup chocolate chips
Directions
- Preheat oven to 350°F. Line muffin tin with cupcake liners.
- Beat together the butter and sugar till smooth.
- Beat in the banana, then the egg and milk.
- Add the baking powder, baking soda, salt, and flours, stirring till smooth; don't over beat.
- Stir in the chocolate chips by hand.
- Fill prepared muffin tins, about 2/3 full. Sprinkle the tops of the muffins with turbinado sugar. (Neat trick from King Arthur: let the batter rest for 30 minutes before baking which yields a nice round muffin top.)
- Bake the muffins for 20 to 23 minutes, rotating the pan halfway through, when a toothpick comes out clean from the center
- Cool muffins on rack for 5 minutes. Remove from pan and allow to cool completely.
