People who get up early, throw a hat on, go to the market and come home to make these…
…get to eat a pretzel and drink homemade ginger ale while they’re baking.
*Note: Ginger Heavy Sugar and Ginger Ale will be my next posts!
There are some rules in life and this is one of them. The person who makes breakfast doesn’t have to wait to start eating aforementioned pretzel.
Now let’s get back to those Banana Walnut Chocolate Muffins. They’re yummy.
In case that pretzel and ginger ale weren’t indulgent enough.
I like to chop up bar chocolate rather than using chips. Buy a high quality brand, chop it into chunks. Make sure you scrape up the slivers you get from chopping the chocolate and throw it all in the mix. The chunks and slivers give a little more texture to the muffins.
For this batch I used one 1 ounce bar of Scharfen Berger semisweet chocolate which means you just get a bite or two of chocolate in each muffin which is subtle. Nice.
I would make them with 2 ounces of chocolate if I wanted a really sinful baked-good moment.
Banana Walnut Chocolate Muffins
recipe adapted from King Arthur’s Flour Banana Choc. Chip Muffins
quantity: 1 dozen muffins
prep time: 15-20 minutes; baking time: 20-25 minutes
1 1/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1/2 cup unsalted butter
1/3 white sugar
1/3 brown sugar
2 bananas *overripe with dark brown spots is acceptable and advisable
1 t. vanilla
1/3 cup milk
1-2 ounces semisweet chocolate, chopped into chunks and slivers
3/4 cup chopped walnuts
Preheat over to 350 degrees. Your rack should be in the middle of the oven.
Grease muffin tin.
In a medium bowl combine the unbleached flour, whole wheat flour, baking soda, baking powder and salt. Give it a quick mix with a whisk or fork. Set aside.
In a seperate medium bowl cream the butter, sugar and brown sugar until smooth. Add the bananas, egg, vanilla and milk and beat briefly to combine. Now add the dry ingredients you mixed and set aside (flours, baking soda and powder, etc) and beat lightly to combine without overdoing the mixing.
Fold in the chocolate and walnuts with a spatula or wooden spoon.
Spoon batter into muffin tin. Be generous. You can fill each mold to the brim.
Bake for 20-24 minutes. Use a toothpick or skewer to test one of the middle muffins….if the skewer comes out clean the muffins are done.