Sunday, February 13, 2011

Going bananas over chocolate muffins

Want to make something a little more special than regular banana bread (which is still very delicious on its own)?

Upgrade your muffins with a good dose of chocolate.

We eat these for breakfast, but they’re one smear of chocolate frosting away from being some party-ready cupcakes.

Chocolate Banana Muffins
Adapted from a Dorie Greenspan recipe
2 cups flour
1 cup semisweet cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, room temperature
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs
2 very ripe bananas, mashed
3/4 cup plain or vanilla yogurt
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a mixer (I use the paddle attachment on my KitchenAid) beat the butter at medium speed until softened, about a minute or two. Add sugars and beat for two minutes more. If necessary, turn off mixer and use rubber spatula to scrape mixture off sides of the bowl. Add the eggs, one at a time, and beat each for about a minute. Reduce mixer speed to low and add bananas. Then add dry ingredients — I use a one-cup measuring cup to scoop the dry mix into the bowl—and mix just until dry ingredients are stirred in. Add the yogurt, mixing until everything is incorporated. Stir in chocolate chips.

Place muffin cups in muffin tins and fill each cup about 2/3 of the way. Bake for roughly 35 minutes, or until a toothpick inserted in the center of muffin comes clean. Remove from oven.

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