I'm really enjoying my copy of Baked: New Frontiers in Baking. This banana muffin recipe caught my eye when I started going through the book, and it jogged my memory about a post I saw last month over at Peabody's. These muffins were suddenly at the top of my "must make" list.
Now, I usually don't like baking with bananas in it, though I do like an actual banana itself. I'm not sure why, but banana-flavoured things just don't do it for me. I decided I'd make these muffins - in my new king-sized muffin pan - and send the product over to my brother and SIL's place, since they love banana anything. Well...I can tell you they're not getting all the muffins! I think I have been converted.
Banana Espresso Chocolate Chip Muffins, page 32 of Baked: New Frontiers in Baking
1 1/2 cups mashed, very ripe bananas
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/2 cup butter, melted & cooled
1/4 cup milk
1 large egg
1 1/2 cups flour
1 tsp instant espresso powder
1 1/2 tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips
Preheat oven to 350F. Prepare a 12-cup muffin pan however you like to prepare a 12-cup muffin pan.
In a medium bowl, combine bananas, sugars, butter, milk, and egg.
In another medium bowl, whisk together the dry ingredients and make well in the centre. Add the wet ingredients to the well and stir to combine. Fold in the chocolate chips.
Fill muffin cups and bake about 20 - 25 minutes. Move the pan to a cooling rack and let cool for 15 minutes, then remove the muffins from the pan and cool them on the rack completely. Yeild about 12 muffins.
In my case, I got 6 king-sized muffins and had to bake them for about half an hour, but the results were quite spectacular! And I am totally digging my new muffin tin, too!