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Author Notes: 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!
Makes 12 muffins
- 8 ounces white flour (1 3/4 cups)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup mashed ripe banana (1-2 medium bananas)
- 4 ounces melted unsalted butter (8 tablespoons)
- 5 ounces whole milk (2/3 cup)
- 2 eggs
- 4 ounces brown sugar (1/2 cup firmly packed)
- 1 teaspoon vanilla extract (let it spill over!)
- 1/2 cup mini chocolate chips
- vanilla sugar for topping
- 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!