Last night, my DD reminded me that it was her day for Muffin Wednesday. Say what? Baking really?!
I feel a little back story is necessary. Way back in culinary school, I thought that I might put my art school background to good use and take the path to become a pastry chef. I enrolled in some extracurricular night classes, specializing in cake decorating. What I soon discovered was that I was too picky or type “A” to become a pastry chef. Trust me, my cakes would be beyond perfect but I would never hit the due date and many brides would be very annoyed. I also realized that measuring or weighing the ingredients was sooooo tedious. And that is because baking is really just Chemistry, so I stuck to the chef path at school. 😉
Back to the Muffin Wednesday issue. I hit the web to search for a muffin recipe that could use my extremely over ripe bananas and I wouldn’t have to make a late run out to the grocery store. I found a great recipe and of course I tweaked it.
I must toot my own horn. The muffins turned out awesome; they are moist, with an overdose of chocolate and border on a cupcake without the frosting. 😀
Double Chocolate Chip Banana Muffins
Yield 24 muffins Bake 17-19 minutes
- 5 medium bananas, overripe
- ¼ tsp. lemon juice
- 2 tsp. pure vanilla extract
- 2 large eggs
- 1 cup canola oil
- ⅔ cup + 2 tbsp. chocolate milk
- ⅔ cup granulated sugar
- 2 tbsp. (packed) light brown sugar
- 5 tbsp. unsweetened cocoa powder (look for Dutch-processed)
- 2 tsp. sea salt
- 2 ¼ tsp baking soda
- 3 ⅓ cups all-purpose flour
- ½ cup PC ® Decadent milk chocolate chips plus extra for sprinkling the tops
- ¼ cup Skor ® toffee bits
Preheat the oven to 375 degrees.
In a large mixing bowl, mash the bananas and lemon juice with a potato masher until only very small lumps remain. Add the vanilla and the eggs and whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
Sift together the dry ingredients. Using a spatula to gently fold ¼ cup of the flour mixture at a time, into the banana and liquid mixture until just combined. Fold in the ½ cup of chocolate chips.
Using a large spring-loaded ice cream scoop, divide the batter among 24 paper-lined muffin cups, about 3/4 full. Sprinkle the tops of the muffins with the chocolate chips and Skor toffee bits.
Bake for 17-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean.
Remove from the oven and while they are still warm sprinkle with a few more chocolate chips. Then let cool for 5 minutes, before removing and cooling completely on a baking rack.
Serve warm or at room temperature.