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Chocolate Chip Banana Muffins

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This recipe came about from experimenting with Michael Ruhlman's book Ratio. Inspired by his muffin batter formula, I started playing around with simple recipes I could make for my family. I prefer to measure the majority of my ingredients by weight as I find it is much easier and proven to be more accurate and requires a few less dishes. My trick for nice fluffy muffins with good height is to bake for 5 minutes at a high heat to activate the baking powder and then continue baking at a lower heat. Mini chocolate chips give a better chocolate/bite ratio. It's always ok if more than 1/2 cup fall into the batter.

Ingredients:
  • 8 ounces white flour (1 3/4 cups)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup mashed ripe banana (1-2 medium bananas)
  • 4 ounces melted unsalted butter (8 tablespoons)
  • 5 ounces whole milk (2/3 cup)
  • 2 eggs
  • 4 ounces brown sugar (1/2 cup firmly packed)
  • 1 teaspoon vanilla extract (let it spill over!)
  • 1/2 cup mini chocolate chips
  • vanilla sugar for topping
Directions:
  1. Preheat oven to 400 degrees. Line muffin tin with paper muffin cups.
  2. In a small bowl, mix the flour, salt, baking powder & cinnamon together. In a separate, larger bowl, mix the banana, butter, milk, eggs, brown sugar and vanilla extract.
  3. Add the dry ingredients to the wet ingredients mixing only enough to wet the flour. Do not over mix. Fold in the chocolate chips.
  4. Fill muffin cups 3/4 full. Sprinkle tops with vanilla sugar right before placing in the oven. Bake at 400 degrees for 5 minutes. Reduce heat to 350 and continue baking for 10-13 additional minutes. Test with a toothpick as ovens may vary! Cool for 10-15 minutes on a baking rack and enjoy!
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