Wednesday, September 21, 2011
Banana Chocolate Chip Muffins
Posted by: Maggie
These ugly muffins aren't going to win any beauty pageants.
They're kind of flat. They're brown and bumpy. They're not covered in colorful frosting and pretty sprinkles like their more attractive cousin, the cupcake.
But...they're damn good. They don't need to be pretty because they have personality. They're super moist, with banana flavored batter and chunks of banana and loads of delicious chocolate chips. I shoved two of them in my mouth this morning, and promptly put the rest in the freezer because I really don't want to be forklifted from my apartment someday as a result of eating too many baked goods.
Make these the next time you have a couple overripe bananas sitting around. Your home will smell heavenly and if you live in an apartment building like me your neighbors will be jealous. I get some kind of perverse satisfaction out of making my neighbors jealous with delicious food smells. They probably don't even notice, but I like to pretend they do.
Here's what you'll need:
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 overripe bananas
1/2 cup light brown sugar
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (I used half milk chocolate and half semi-sweet)
Preheat oven to 375 degrees, and line a muffin tin with 12 liners.
Combine the flour, baking soda, and salt in a medium bowl and set aside. In a small bowl, roughly mash one of the bananas so that it's still slightly chunky and set aside.
In a large bowl, beat together the brown sugar and the other banana on medium speed for 3 minutes. Add the melted butter, egg, and vanilla, and mix well. Gradually add in the dry ingredients, mixing only until just combined. Fold in the mashed up banana and chocolate chips with a rubber spatula.
Divide the batter evenly among the muffin cups, and give the pan a good thwack on the counter to release any air bubbles. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean. Cool in muffin tin for 3 minutes, and then turn out on a wire rack to cool completely.
Source: adapted from Tyler Florence via Food Network