Posted on Thursday, 24th March 2011 by Grace Massa Langlois
My daughter, Liana, is back to craving muffins. In fact, she’s scooted out for muffins so often this week I’ve lost count. And may I point out; she scoots out at the oddest times of the day (I should say “evening”). Why she only returns with a single muffin each and every time is baffling. Her flavour of choice, Banana Chocolate Chip – no nuts!
These muffin cravings tend to go in spurts and we haven’t had a spurt in quite a long time. And of course it usually happens when I don’t have any aged bananas. I finally decided enough is enough! I tucked away a fresh bunch of bananas and waited for the optimal time to whip up a batch.
Yesterday they turned to that “nasty brown stage” and the bananas were soft and mushy – perfectly sweet. I decided to err on the side of caution and I made one batch of jumbo muffins (for the times a small one just won’t do) and I also made a batch of smaller muffins.
By the way, did you know that bananas are America’s number 1 fruit? I go nuts for bananas! And I probably eat way more than I should. Walking by them every day and resisting the temptation was pure torture.
Any Chocolate Lovers out there? You’ll love these! They are bursting with chocolate chips. If you’re anything like me (addicted to chocolate), when no one is looking, you’ll add a few more for that absolute chocolate satisfaction.
As a mother of a couple of teenagers I am naturally curious of odd behaviour. I wonder? Was it the allure of sweet banana-chocolate flavour? – Or someone??? – That had Liana running out? Telltale sign? When she doesn’t run out “for” Banana Chocolate Chip Muffins but “with” Banana Chocolate Chip Muffins.
Why must they always forget we were once their age?
Banana Chocolate Chip Muffins
(Adapted from Epicurious via Evelyn’s Coffee Bar)
Makes 12 standard-sized muffins
- 188 g (1½ cups) plain (all-purpose) flour
- 150 g (2/3 cups) caster (super fine granules) sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces (1 cup) mashed ripe bananas (about 2 large)
- 1 large egg
- 113.5 g (½ cup) unsalted butter, melted
- ¼ cup whole milk
- 1 teaspoon vanilla
- 140 g (¾ cup) semisweet chocolate chips
- Preheat oven to 180° C (350° F). Line a standard muffin tin with paper liners.
- In a large-sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium-sized bowl mix together the mashed bananas, egg, melted butter, milk and vanilla.
- Add the banana mixture to the flour mixture and stir to just combine (do not over mix).
- Add the chocolate chips and stir to just combine.
- Divide batter evenly among prepared muffin cups, filling three-quarters full.
- Bake, rotating tin halfway through baking time, until tops are pale golden and a tester inserted in the centre of one muffin comes out with some melted chocolate attached but no crumbs, about 32 minutes.
- Transfer baking tin to wire rack to cool for a five minutes. Turn muffins on their sides in their cups and cool completely.
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Tags: after school treat, afternoon tea, banana cake, bananas, breakfast, brunch, chocolate, food, food photography, food photos, fruit, muffins, quick bread
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes