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
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: Laura Davidson, adapted from the May 1986 issue of Chocolatier magazine
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
- Preheat the oven to 375 degrees Fahrenheit. Grease or line a muffin tin with liners.
- Whisk together the dry ingredients in a small bowl--set aside two teaspoons and toss this with the walnuts and chocolate chips. Set aside.
- 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.
- On low speed, add the slightly beaten eggs, scraping down the bowl several times, until mostly incorporated.
- Add the mashed banana and vanilla and mix until just combined. The mixture will look slightly lumpy and curdled.
- 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.
- Reserving two tablespoons of each, add the chocolate chips and walnuts to the batter.
- 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.
- 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.
