Banana Chocolate Chip Muffins

Chocolate and banana are a classic muffin pairing and there’s nothing too complicated about this recipe – anyone can whip up a batch and have a sweet breakfast all week long.
By Laura Davidson
Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins
 
Prep Time
Cook Time
Total Time
 
Chocolate and banana are a classic muffin pairing and there's nothing too complicated about this recipe - anyone can whip up a batch and have a sweet breakfast all week long.
Author:
Recipe Type: Baking
Serves: 12
Ingredients
  • 2 cups all-purpose flour
  • 1½ teaspons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter, softened
  • ½ cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1 cup mashed ripe banans (2 large bananas)
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup dark chocolate chips
  • ¾ cup roughly chopped walnuts
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a muffin tin with liners.
  2. Whisk together the dry ingredients in a small bowl--set aside two teaspoons and toss this with the walnuts and chocolate chips. Set aside.
  3. Using a stand mixer or a hand held mixer with a paddle attachment, beat the butter and sugar together over medium speed until soft and fluffy--2-3 minutes.
  4. On low speed, add the slightly beaten eggs, scraping down the bowl several times, until mostly incorporated.
  5. Add the mashed banana and vanilla and mix until just combined. The mixture will look slightly lumpy and curdled.
  6. On low speed, alternate with three additions of flour and two additions of milk (starting and ending with the flour) and mix until just barely incorporated.
  7. Reserving two tablespoons of each, add the chocolate chips and walnuts to the batter.
  8. Scrape down the bowl with a spatula to ensure the ingredients are mixed thoroughly. Using an ice-cream scoop or a spoon, divide the batter among the muffin tins. Top the muffins with the remaining chips and walnut pieces.
  9. Bake for 23-25 minutes, or until a cake tester inserted into the center comes clean. Allow muffins to cool in the pan on a rack for 5 minutes, before removing. Serve warm or cool completely. Muffins can be stored in an airtight container for up to 2-3 days, but are best eaten the day of baking.
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