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