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.
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
- 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
- Preheat oven to 350 degrees.
- Line muffin pan with paper liners using a regular size 12- muffin tin.
- In a small bowl place flour, baking soda, and salt. Whisk together and set aside.
- In a large mixing bowl place sugar and butter. Mix with an electric mixer until light and fluffy about 3 minutes.
- Add eggs one at a time. Beat after each. Add vanilla.
- Blend in mashed bananas, sour cream,and cinnamon.
- 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.
- Fill each muffin tin about 3/4 full and top with a few chocolate chips.
- 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!
- Cool in the muffin tin for about 5 minutes before removing.
- These freeze well.
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