Friday, April 15, 2011

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

These muffins taste just like banana bread—even more so than my usual banana muffins do. They are very tender, and absolutely delicious. I think they’re even better cool—so save the leftovers and enjoy them as dessert after dinner.

1 ½ cups (12 ounces) mashed, very ripe bananas—about 4 medium bananas
½ cup (3 ½ ounces) sugar
¼ cup (1 ¾ ounces) firmly packed light brown sugar
½ cup (1 stick, 4 ounces) unsalted butter, melted
¼ cup (2 ounces) whole milk
1 large egg
1 ½ cups (6 ½ ounces) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350°F. Spray a 12-cup muffin pan with Baker’s Joy.

In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the flour, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about ¾ full. Bake in the center of the oven for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Recipe adapted from Baked.

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