Our new neighbors moved in this weekend, and what kind of neighbor would I be if I didn’t whip them up a tasty treat to welcome them to their new home? I had visions of making this chocolate chunk banana bread for them, but then the most horrible, awful, terrible saddening thought occurred to me: If I were to make them a loaf of this amazing bread, there was a pretty good chance that nary a bite would ever enter my mouth. This was a problem. Not that I’m selfish or anything. Not at all.
My solution was, of course, these muffins. As I was making the recipe for the banana bread, I changed my technique a little bit. Final results? Well, let’s just say that my neighbors aren’t getting quite as many muffins as I had originally intended to give them.
(No step-by-step pictures on this one… You’ll have to go back to the original post for those!)
banana chocolate chip muffins
makes 22-24 muffins
2 large, ripe bananas (about 1 cup mashed)
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup plus 2 tablespoons sugar
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter, softened
1 cup chopped semi-sweet or bittersweet chocolate*
Preheat oven to 350 and line a 12-cup muffing pan with paper cups. Grease the cups with cooking spray (this is key to getting the muffins to release from the paper).
In a food processor, blend the bananas, sour cream, eggs, and vanilla extract until smooth.
In a large bowl, sift together the flour, sugar, baking soda, baking soda, baking powder, and salt.
In the bowl of a standing mixer, beat butter on high for 30 seconds. Reduce speed to low and add 1/3 of the flour mixture, followed by 1/3 of the banana mixture. Repeat this process until all flour and banana mixture have been added. Beat on medium speed for 10 seconds to combine. Remove from mixer, add chocolate, and mix by hand.
Using half the batter, fill the lined muffin cups 2/3 full. Bake in the preheated oven for 8 minutes and then rotate the muffins from back to front. Cook another 8-10 minutes or until a toothpick entered in the center comes out clean. Repeat with remaining half of batter.
*Some lesser beings would suggest replacing all or some of the chocolate with walnut pieces. Why you would want to do that is beyond me, but if you find yourself in that camp, go for it.
1 response so far ↓
1 Jo // Jun 10, 2010 at 4:45 pm
So weird! I was going to make chocolate chip cookies today, then I went on tastespotting to see what I could spot. THEN, I saw a recipe for banana cupcakes with peanut butter frosting, but as I didn’t have the ingredients for the frosting, I thought I’d try something else. So, I came to your page. Lo and behold, the second thing I see on YOUR site is exactly what I needed! Guess what hubby’s coming home to tonight?!?
PS- love you to death.
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