Banana Chocolate Chip Muffins

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These are the best banana muffins I have ever eaten. Really. I don’t know if it was that fact that I had incredibly overripe bananas, or the fact that I substituted mascarpone cheese for the sour cream called for in the original recipe, but whatever it was, these muffins were incredibly delicious. My boys wished I had made some more. This is now my go-to banana muffin recipe. After these muffins cool a bit, I recommend covering them tightly to ensure that they retain their moisture. They’re excellent warm from the oven and when they’re still moist. I made mine one evening, and covered them tightly and they were amazing in the morning – still incredibly moist.

If you’re not a fan of chocolate in your muffins, I think these would be equally as good with chopped pecans in lieu of the chocolate chips.

Banana Chocolate Chip Muffins
Recipe from Tate’s Bake Shop Cookbook by Kathleen King

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter
1/2 cup firmly packed light brown sugar
1/4 cup sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups mashed bananas
1/2 cup mascarpone cheese
3/4 – 1 cup chocolate chips
2 tablespoons turbinado sugar for topping, optional

Preheat the oven to 400 degrees. Grease a 12 cup muffin pan or line the muffin cups with paper liners. Mix the flour, baking powder, soda and salt. Set aside. Cream the butter and the sugars until they are light and fluffy. Add the vanilla and eggs and mix everything well. Mix in the bananas and mascarpone. Fold in the flour mixture then the chocolate chips.

Spoon the mixture into prepared muffin cups. Use all of the batter to fill the 12 muffin cups. They may look too full, but they won’t spill over. Sprinkle them with the turbinado sugar. Bake them for 20 minutes or until a cake tester or toothpick inserted in the center comes out clean. The muffins should be golden brown.

Yield: 12 muffins

One year ago: Roasted Vegetable Frittata
Two years ago: Cinnamon Sugar-Dipped Blueberry Muffins
Three years ago: Tomato Orange Soup

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3 comments to Banana Chocolate Chip Muffins

  • Gail

    I made these the other day and they were great! My kids devoured them. I also tucked a few away and brought them to a neighbor’s home when I went to visit—they enjoyed them as well. She put them in the microwave for 10 seconds and the chocolate chips were melted…very delicious…but very messy. 🙂

  • laura

    So yummie! Made them this morning and they came out great. I even snuck in whole wheat flour! Thanks for posting the recipe.

  • Terence Rooney

    Excellent hurricane snacks – Sandy doing its thing outside. We used Greek yoghurt as it’s all we had in the fridge and obviously we didn’t really want to pop to the shops just now for a drop of sour cream or mascarpone. A little less time – maybe 17 mins, is more than enough in our standard issue rental apartment GE oven. Thanks!

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