Sunday, May 12, 2013

Muffins - Banana Chocolate Chip, Honey Oat, Mini Chocolate Chip....

For a few weeks now I've been making muffins on Sunday. It all started with a banana chocolate chip muffin recipe I pinned from Food and Wine magazine. These made everyone happy at our house. (Of course, anything with 1 1/2 sticks of melted butter is likely to be enjoyed around here.) This weekend I made Honey-Oat muffins which were excellent hot out of the oven. Today being Mother's Day I was told to stay out of the kitchen during dinner, but I managed to sneak in a mini-muffin making session, whipping up a batch of chocolate chip muffins for dessert. I made them in my mini-muffin pan which turned out to be an excellent decision, because I could justify eating a handful. The banana chocolate chip and regular chocolate chip are definitely recipes worth remembering!

Chocolate Chip Muffins - from My Baking Addiction

I made this recipe in a mini-muffin pan, yielding 30 mini muffins. I baked them for about 15 minutes.


2 cups all-purpose flour
1/3 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips


1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.
2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.
3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.
4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.
5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Chocolate Chip Banana Muffins - from Food and Wine Magazine

  1. 1 1/2 cups sugar
  2. 1 1/2 sticks unsalted butter, melted
  3. 2 cups mashed overripe bananas (about 6)
  4. 3 large eggs
  5. 2 3/4 cups all-purpose flour
  6. 2 1/2 teaspoons baking soda
  7. 1 teaspoon salt
  8. 1 cup mini chocolate chips (6 ounces)
  1. Preheat the oven to 350° and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
  2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
MAKE AHEAD The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350° oven.

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