Tuesday, May 26, 2015

Banana nut chocolate chip muffins

In case you didn't know, I love sweets. I'm always looking for new recipes or perfecting the ones I have. I found this new recipe and adapted it with my own usual ingredients. It is absolutely delicious! I usually bake with King Arthur's Whole Wheat flour to make it a tad healthier. I also added pecans to add another yummy ingredient.








Banana Chocolate Chip Muffins
from Cheeseboard Collective Works Cookbook via Mara
makes 12-16 muffins, depending on the size of the pan

INGREDIENTS
1 egg
1 egg yolk
2 banana, mashed {about 3/4 cup}
1/2 teaspoon pure vanilla extract
1 cup sour cream
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon kosher salt (I always omit salt from my recipes)
3/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes
1 cup chocolate chips

DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the egg, egg yolk, bananas, vanilla extract, and sour cream/yogurt. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer, add the salt and sugar to the dry ingredients and mix with the paddle attachment on low speed for about 4 minutes, or until butter is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If mixing by hand, add the salt and sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or two dinner knives until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few stroked of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for about 20-30 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.


Hope you enjoy them as much as we did : )

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