I'm going to make two dozen tomorrow morning, because "only" 12 of these muffins lasts just 2 days here. I apologize in advance if this becomes your normal, too.
Oh, this is a one-bowl, no-chill recipe, too!
Ingredients:
- 300 grams overripe bananas
- 113 grams butter, melted
- 50 grams granulated sugar
- 50 grams dark brown sugar
- 1 whole egg
- 2 teaspoons vanilla extract
- 30 grams sour cream
- 4 ounces buttermilk see "Methods for This Recipe" for more info
- 200 grams all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 55 grams walnuts, chopped
- 200 grams semi-sweet or dark chocolate chips plus a few more for topping muffins
- 3 tablespoons turbinado sugar
Instructions:
- Preheat the oven to 350℉. Grease a 12-cavity muffin tin with nonstick cooking spray, line each cavity with a cupcake wrapper, then grease each wrapper to prevent the muffins from sticking.
- Peel the bananas and add to a large mixing bowl. Thoroughly mash the bananas with a fork until they resemble applesauce, then add the melted butter, granulated sugar, dark brown sugar, egg, vanilla extract, sour cream, and buttermilk and stir to combine.
- In the same bowl, sprinkle in the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt and fold until just combined– do NOT overmix! Fold in the walnuts and chocolate chips.
- Use a teaspoon to neatly scoop the batter into the prepared muffin wrappers, filling each one to the top. Generously sprinkle the turbinado sugar overtop each muffin. Optionally, sprinkle a few more chocolate chips over each muffin.
- Bake for 15-20 minutes (16 is my oven's sweet spot, so keep checking with a toothpick every 1-2 minutes after 15 minutes); you WANT the toothpick to have a few wet crumbs.
- Allow the muffins to cool in the pan for 2-3 minutes before turning out onto a wire cooling rack to finish cooling.
by CocoaCookbook