Banana Muffins with Chocolate from Katie Workman

Banana Muffins Katie Workman

Every body loves muffins or cupcakes. To me they are one in the same.  These muffins/cupcakes will knock your socks off. They have the best ingredients butter, sour cream, bananas and chocolate. You know there’s nothing wrong with a little chocolate in the morning. It does a girl good!  All kidding aside these are great. To take away some of the guilt pair them with a big bowl of fresh fruit and Greek yogurt. That’s one great way to start your morning.

This is another of Katie Workman’s recipes. It’s super easy to put together and really turns out a moist and rich muffin. So next time you’re looking for something great to do with two bananas that are two hours from heading to the trash then this is what you need to cook up in you kitchen.   You will make somebody happy.

Banana Muffins

In class today I asked my students if they knew the difference between a cupcake and muffin. The answer was a muffin is something you eat in the morning for breakfast and the other is dessert. Well that’s a great answer, but not really the truth. It all has to do with the mixing method. So you ask what is the mixing method? For muffins you mix all dry ingredients together and all the wet ingredients.  This is done separately.  Then stir the wet ingredients into the dry ingredients only until they are blended.  They should not be over mixed.  When making cupcakes the sugar and fat are beat until creamy then add eggs one at a time.  Flour is then usually added alternately with a liquid such as milk.  Muffins tend to be heavier in some cases, but really I don’t see much difference.  Anyway, these banana muffins topped with a few chocolate chips are heavenly!

Banana Muffins from Katie Workman

Yield: 12 muffins

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 large very ripe bananas mashed (1 cup)
  • 1/2 sour cream
  • 1/2 teaspoon cinnamon
  • 1/3 cup semi-sweet chocolate chips for sprinkling on top

Directions:

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with paper liners using a regular size 12- muffin tin.
  3. In a small bowl place flour, baking soda, and salt. Whisk together and set aside.
  4. In a large mixing bowl place sugar and butter.  Mix with an electric mixer until light and fluffy about 3 minutes.
  5. Add eggs one at a time.  Beat after each.  Add vanilla.
  6. Blend in mashed bananas, sour cream,and cinnamon.
  7. Using a wooden spoon add the flour mixture  1/2 cup at the time.  Mix just until incorporated.  Mixture should be barely blended and will be thick.
  8. Fill each muffin tin about 3/4 full and top with a few chocolate chips.
  9. Bake for about 23 minutes.  If your oven cooks fast set your timer less than 23 minutes.  I was worried when I set it for the shortest time and they were very brown.  But they were not overcooked.  I think that the butter makes them brown more than those muffins made with oil.  A toothpick should come out clean when done.  Just watch carefully that they don’t overcook!
  10. Cool in the muffin tin for about 5 minutes before removing.
  11. These freeze well.
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48 Comments

Filed under Bread, How To, Muffins

48 responses to “Banana Muffins with Chocolate from Katie Workman

  1. Diane McKenzie

    Step 6 of the banana muffins says to add buttermilk…how much?

    Diane McK

    • theteachercooks

      You can use either sour cream or buttermilk. I chose to use sour cream, but typed buttermilk in the directions. Thanks for letting me know to avoid confusion. I appreciate it!

  2. vincent

    i learned that you can eat the muffins with greek yogurt or a fresh bowl of fruit.

  3. brianna

    i didn’t know that the difference between muffins and cupcakes are all in the mixing method.

  4. cheyanne 3rd period

    i learned that you have to use sour cream and cinnamon

  5. Katie 3rd

    Ive heard about using sour cream but ive never tryed it.

  6. Jade Biangasso

    When they’re finished they should be moist & rich.

  7. Jada 3rd

    I’ve learned that you should definitely watch the muffins due to the butter being placed on top can make them very brown but you should watch to make sure you dont overcook them.

  8. macey 3rd p

    mixing method is what make muffins and cupcakes different.

  9. Anthony 3rd period

    When making muffins dry and wet ingrediants are mixed seperately.

  10. Alana 3rd period

    For muffins you mix all dry ingredients together and all the wet ingredients together.

  11. mimi 3rd

    i would of never thought to put milk chocolat chips i would of used dark! thanks!

  12. Sheyla 3rd period

    i learned that when you put the muffins in put some more chocolate chips on top.

  13. Skyler Wilson 3rd

    Must i use cinnamon?

  14. christen wilson

    Christen.
    The answer was a muffin is something you eat in the morning for breakfast and the other is dessert.

  15. imani 3rd

    i didn’t know there was a difference between muffins and cupcakes

  16. Alexyis 3rd

    Mix all dry and all wet ingredients.

  17. Peter 4th

    Cool in the muffin tin for about 5 minutes before removing.

  18. Janie 4th pd

    You need to add the eggs into the mix one at a time.

  19. I learned making muffins is all in the mixing method.

  20. Rachel 4th pd.

    I learned that if you add sour cream it makes the muffin more moist.

  21. candace 3rd

    leave in the muffin pan for 5 inutes for them to cool

  22. jahqae 4th period

    i didnt know you can have sour cream in a muffin

  23. For muffins you mix all dry ingredients together and all the wet ingredients.

  24. brielle 4th period

    You can use greek yogurt

  25. Cameron 4th period

    I did not know that the difference between muffins and cupcakes were not eating one for breakfast, one for dessert, it is the mixing method.

  26. peyton 4th

    sour cream can be used to make these muffins

  27. monique 4th period

    i learned that you stir wet and dry until they are blended together

  28. Tyree

    I’ve learned the difference in muffin and cupcakes is the mixing

  29. michael 4th period

    i dint know it had to be mixed a certain way

  30. Evan 4th

    I didn’t know you could use sour cream in place of buttermilk.

  31. taylor 4th

    i didnt know that sour cream could be used in sour cream.

  32. michael 4th period

    i learned it had to be mixed a certain way

  33. zoey 4th

    i didnt know bananas make the batter moist

  34. Madison

    I didn’t know you could add sour cream to something sweet like muffins for flavor.

  35. sederia 4th

    I learned that you are suppose to add eggs one at a time, and beat after you add each egg.

  36. Dejai 4th period

    I learned the difference between a muffin and a cupcake is a muffin you mix all dry ingredients together then all wet ingredients together.

  37. Sara 4th period

    The difference between cupcakes and muffins are how they are mixed

  38. Derrell Mims

    I didn’t know banana muffins had sour cream in them.

  39. Amber

    I learned that the butter makes them brown more than those muffins made with oil.

  40. emily ♥ 4th

    I didn’t know Sour Cream was an ingredients in Muffins

  41. lilly 4th period

    you have to let the muffins cool down for 5 minutes in the pan before you take them out

  42. Bryana 4rd

    I learned that you have to change the temperatrue of what you cook the muffins on if you oven has a higher temperature setting.

  43. brielle 4th period

    I learned that you add sour creme to muffins

  44. Tabitha 1st period

    you can use sour cream or buttermilk to make muffins

  45. gabi 4th

    I learned that the difference between muffins and cupcakes is in the way they are mixed.

  46. Alexandra Hovan

    Learned that you must add the eggs one at a time and beat the mixture after each one.

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