Banana Chocolate Chip Muffins are perfect for when you have very ripe bananas laying around. This recipe is delicious, easy, and isn’t overly dense like some banana muffin recipes.
SECRET TO LIGHTNESS
There is a technique to getting lightness in a usually dense muffin. #1 buttermilk. Buttermilk reacts with the baking soda because it acidic. Baking soda reacts with acids in the batter, and baking powder reacts with liquids and heat. If you were to use plain old milk, you could end up with a leftover taste of sodium (Yuck!). #2 baking soda and baking powder. BS and BP both lighten the muffin. A combination of both allows superior lightness because the acids, liquid, and heat react with the chemical leavener, therefore lightening the muffin. In addition, using a high amount, but not too much allows the dense batter to leaven. Adding too much leavener results in a chemical aftertaste. Add too little makes the muffin dense. #3 folding not mixing. When incorporating the dry ingredients, it is important to only fold until just combined. If you mix you will develop the gluten in the flour causing tough, chewy muffins.
The bananas you use for this recipe is important. Do not use fresh bananas, only use over ripened bananas. The banana should be squishy, and should have black spots all over the skin. These bananas have a higher sweetness, and intenser flavour. Make sure to lightly mash the bananas before mixing into the batter, otherwise the banana won’t distribute properly, and will be too chunky.
IS THERE A BUTTERMILK SUBSTITUTE?
If you do not have buttermilk, don’t worry there’s a simple substitute. In place of the buttermilk, mix together the milk with 1 tsp of white vinegar or lemon juice, and set aside for 10 minutes before using. The milk will curdle, and will react with the leaveners just like buttermilk.
WHAT OTHER MIX-INS CAN I USE?
You can use chopped nuts, dried fruit, or even a different chocolate. You don’t have to alter the recipe, just follow the same process with whatever mix-in you wish to use.
Preheat oven to 425°F, and grease a large 12 muffin tin. In a small bowl, sift the dry ingredients, and mix in the chocolate chips.
In a larger bowl, cream together the butter with the sugar until light.
Next, whisk in the eggs, and vanilla extract until fluffy.
Mix in the bananas until incorporated.
Now, mix in the buttermilk.
Lastly, fold in the dry ingredients.
Divide among the muffin tins. Bake for 20-25 minutes until a toothpick inserted into the center comes out with moist crumbs.
- 3 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup softened unsalted butter
- 1 1/2 cup granulated sugar`
- 2 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup full-fat buttermilk
- 1 1/2 cup semisweet chocolate chips
Preheat oven to 425°F, and grease a large 12 muffin tin. In a small bowl, sift together the dry ingredients, and mix the chocolate chips.
In a large bowl, cream together the butter with the sugar until light.
Whisk in the eggs, and vanilla extract until fluffy.
Whisk in the banana, and buttermilk.
Fold in the dry ingredients until just combined.
Divide among the muffin tins, place muffins in the oven, reduce the heat to 350°F, and bake for 20-25 minutes until a toothpick inserted into the center comes out with moist crumbs.
Cool in the tins for 5 minutes before removing, and completely cooling on a wire rack.