Banana Chocolate Chip Muffins

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

1. Preheat oven to 350°F. Line muffin tin with cupcake liners.
2. Beat together the butter and sugar till smooth.
3. Beat in the banana, then the egg and milk.
4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; don't over beat.
5. Stir in the chocolate chips by hand.
6. 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.)
7. Bake the muffins for 20 to 23 minutes, rotating the pan halfway through, when a toothpick comes out clean from the center
8. Cool muffins on rack for 5 minutes. Remove from pan and allow to cool completely.