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.
This recipe is easy to pull together on short notice as long as you have a ripe banana or two laying around! I used to keep a stash in the freezer but since we now make this simple recipe once a week, I find that bananas just don't last long at our house anymore. Always moist and tasty and pleasing for both little and big people. The vanilla sugar adds a nice aroma and crisp topping. Simply save your used vanilla beans in a jar and fill with sugar and keep in your pantry. Use to top muffins, cookies, etc!
white flour (1 3/4 cups)
mashed ripe banana (1-2 medium bananas)
melted unsalted butter (8 tablespoons)
whole milk (2/3 cup)
brown sugar (1/2 cup firmly packed)
vanilla extract (let it spill over!)
mini chocolate chips
vanilla sugar for topping
In This Recipe
Preheat oven to 400 degrees. Line muffin tin with paper muffin cups.
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.
Add the dry ingredients to the wet ingredients mixing only enough to wet the flour. Do not over mix. Fold in the chocolate chips.
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!