I love banana chocolate chip muffins. Back in my early 20’s when I was managing a popular mall retail store, I made a point every day to head down to my favorite coffee shop and order a banana chocolate chip muffin to go with my coffee. Somehow it set the tempo for my day — sweet banana flavor in a cake format accompanied by a scattering of milk chocolate chips sent me into a sugar shock that took hours to come down from.
The flavor of these muffins is oh-so-good. My only real disappointment is in their appearance; I wish they had risen more like mushrooms, rather than the stunted boxed-corn-muffin look. Once you take a bite that disappointment abates because they’re just so darn scrumptious.
Banana-Chocolate Chip Muffins
Courtesy of Bon Appétit
1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips
Preheat oven to 350°F. Lightly grease twelve 1/3-cup muffin cups with butter flavored spray. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.