I love chocolate chip muffins and these – with the addition of the banana – are absolutely fabulous! They are perfect for breakfast, snack or dessert. The addition of the sour cream guarantees moistness and the addition of the chocolate chips adds that little something special. These are rich, delicious and perfect to make ahead.
These muffins are easy to whip up and stay fresh, in an airtight container, for several days. You could also wrap these individually with plastic wrap and then wrap in aluminum foil for the freezer and leave for 3 months.
3 large ripe bananas, mashed
1 stick (4 oz.) unsalted butter, melted
1/2 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups white all-purpose flour
1 cup semi-sweet chocolate chips
Turbinado sugar, for sprinkling
Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray containing flour.
In a large bowl combine the mashed bananas and melted unsalted butter. Stir in the sour cream then beat in the large eggs one at a time, followed by the pure vanilla extract.
Next, stir in the light brown sugar, white granulated sugar, baking powder, baking soda and salt.
Gently fold in the white all-purpose flour. Fold in the semi-sweet chocolate chips.
Fill each muffin cup almost to the top with batter. These will rise slightly but nothing to worry about if you are concerned about the batter overflowing. Sprinkle the tops of each with Turbinado sugar.
Place in preheated oven for 19 minutes.
Remove and allow to cool slightly before removing.
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