Blog Update!
For those of you not following me on Facebook, as of the Summer of 2019 I've moved to Central WA, to a tiny mountain town of less than 1,000 people.

I will be covering my exploits here in the Cascades, as I try to further reduce my impact on the environment. With the same attitude, just at a higher altitude!

Sunday, August 3, 2014

Vanilla Bourbon Banana Chocolate Chip Muffins

Get inside mah belly!
Phew! That's a mouthful for a muffin recipe title, but just "banana chocolate chip muffins" doesn't do this recipe justice. In fact, I wouldn't even bother posting a recipe for such a simple thing if it weren't for the extra flavors in these muffins.

In any case, I adapted a Bon Appetit recipe to accommodate all the black bananas we had sitting around, begging to be ingested. The base recipe sounded pretty bland, so I thought a little doctoring was in order. Since we had so many bananas, I made a huge batch. If you don't want to make this many, feel free to halve it. And, try to use organic ingredients as much as you can!

Vanilla Bourbon Banana Chocolate Chip Muffins
Yield: Makes 26

3 cups all purpose flour
2/3 cup sugar
2/3 cup dark brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons baking powder

2 cups mashed ripe bananas (about 5 medium)
2 large eggs
1 cup unsalted butter, melted*
2 teaspoons vanilla (use homemade or high quality vanilla)
2 teaspoons bourbon (use something decent - I used Bulleit)
1/2 cup milk (scant)**
1 1/2 cups semisweet chocolate chips

1/8 cup turbinado sugar

*I substituted out 1/4 cup butter for 1/4 cup of my Courvoisier Applesauce cause that's a lot of butter.
**I put the vanilla and bourbon in the measuring cup and then added the milk to make 1/2 cup.

Preheat oven to 350 degrees F. Line 24 1/3 cup muffin cups with liners (or grease the bejeezus out of the muffin tins).

Mix flour, sugars, cinnamon, salt and baking powder in a large bowl. Mix mashed bananas, eggs and butter, vanilla, bourbon and milk in a medium bowl.  Stir banana mixture into dry ingredients until blended. Stir in chocolate chips.

Divide batter among muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar over the top of each muffin. Don't be shy - this gives the finished muffin a nice crunch.

Bake muffins until tops are golden and tester comes out clean, about 32 minutes. I generally turn and rotate about the halfway mark.

Transfer muffins to rack to cool. And then commence stuffing in face.


Green Bean said...

Wow, those look dangerous. And here I am with some blackening bananas just begging for it!

Crunchy Chicken said...

They are super tasty. Although I think next time I'll use more bourbon :)

Unknown said...

Pinning this recipe to try out when our kitchen reno is done! Yum!