how to make: banana chocolate chip muffins

Based on my favorite muffin recipe at Durham’s Nosh Food restaurant, these muffins have the best texture–crunch, moisture, and a little chewiness–ever.

Oven at 350 degrees, greased 12-cup muffin tin.

In a large bowl, combine:
¾ cup white flour
¾ cup whole wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semisweet chocolate chips

In a two-cup liquid measuring cup, combine:
¼ cup oil
¼ cup butter, melted
¼ cup milk
2/3 cup sugar
2 mashed bananas (small to medium sized)
1 large egg
¼ teaspoon vanilla extract

I add the ingredients to the measuring
cup in that order, so that I can use the cup’s lines for the first three ingredients. I dry-measure the sugar, but add it to the wet ingredients, because I’ve found it helps to let the sugar dissolve a bit before baking.

Carefully pour the wet ingredients into the dry, and fold just to combine–they’ll rise better if the batter isn’t over-mixed.

Bake for 25 minutes, cool for at least 5 minutes before removing from the muffin tin & serving. If not eaten right away, these keep best frozen–take out as needed and warm up in a toaster oven set to 400 for 5 minutes (to preserve crunchy outer shell–the microwave will work of course, though the crisp top will go soft).

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