I have been on a kick of making muffins lately. Maybe because when I look at the recipe I don’t see a lot of fat. Who am I foolin!! They are just good and I can put chocolate or “in season” fruit in them. And I confess I have to have a bit of something sweet every once in awhile. And if the sweet is chocolate, then that’s even better.
I decided to use a banana bread recipe I have been using for years and convert to muffins. There is something special about smelling banana muffins baking. I have to say, its right up there with smelling cookies in the oven.
Warm muffins with a sugary-cinnamon topping, butter melting down the side served with a cup of creamy coffee in the morning. What a way to start the day.
Did you notice the china? It’s so girly and makes you want to put your lacy gloves on. It belonged to my mother-in-law and the colors are just so beautiful. The flowers are lovely dogwoods and remind me of spring and being back home where my town’s streets are lined with them. The pattern is called Spring by Taxco. What a wonderful heirloom to pass down.
So beautiful and sometimes, a girl just has to use her china.
Banana Chocolate Chip Muffins
- 1-1/2 C all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large bananas mashed (or 4 medium)
- 3/4 C granulated sugar
- 1 egg
- 1/3 C unsalted butter melted
- 3/4 C dark chocolate chips optional
- 3/4 C pecans or walnuts chopped (optional)
- 3 TBS all-purpose flour
- 1/4 C packed brown sugar
- 1/2 tsp cinnamon
- 1 TBS butter melted
Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners.
In a small bowl, mix together all of the ingredients for the Crumb Topping. Stir together with a fork, and then use your fingers to make it crumbly.
In a large bowl, mix together the flour, baking soda, baking powder, and salt.
In a separate small bowl, mash the bananas (with a potato masher if you have one. If not, a wooden spoon will do). Then beat in the sugar, egg, and melted butter.
Add the banana/sugar/egg/butter mixture to the flour mixture and stir until just combined (do not overmix!)
Fold in the chocolate chips and pecans or walnuts if you are adding them.
Spoon the batter into the muffin tin.
Sprinkle the crumb topping on top of each muffin.
Bake for 22-23 min, or until a toothpick inserted in the center of one comes out clean.
Let cool in the pan on a rack for about 10 minutes, and then transfer the muffins out of the pan, and onto a rack to cool completely.
I bake mine for about 20 minutes and don't over bake or it will make them dry.
Items I used for this recipe:
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