Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

 

 

 

Prep time: 15 Min - Cook time: 20 Min - Total time: 35 Min

 

 

Ingredients

 

• 8 tablespoons unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 cup bananas, about 2 medium or 1 1/2 large bananas, mashed
• 1 large egg
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/8 to 1/4 teaspoon butter-rum flavor or coconut extract, optional*
• 1/3 cup milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur White Whole Wheat Flour
• 3/4 cup chocolate chips
• 1 cup chopped walnuts, pre-toasted in a 350°F oven for 8 minutes, if desired
• 1 cup cinnamon chips, optional but tasty

 

Instructions

 

1. Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.
2. In a medium-sized mixing bowl or the bowl of your stand mixer, beat together the butter and sugar till smooth.
3. Beat in the mashed banana, then the egg, flavorings, and milk.
4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
5. Stir in the chocolate chips, walnuts, and cinnamon chips.
6. Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
7. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
8. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.

 

 

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Notes:

 

Tired of Banana Bread? Try these.  Credit to King Arthur Baking

 

 

All Photographs Copyright Tink's Kitchen and JSGrey