CHOCOLATE BANANA MUFFINS

I went to this Trader Joe's organic shop with my sisters and brought some organic bananas on Monday. The bananas were sitting on my counter top for almost 4 days and no one really wants to eat them!!! So I decided to make some muffins for this morning breakfast and the whole house just smell so good with the aroma of the banana.


Here I wanna show you'll my favorite muffin/cupcake liners I brought from Etsy and they were made from Denmark with best quality papers.

By using liners in the muffin cups, it prevent from having crusty crust on it.

My muffins are so soft and fluffy with the hint of the chocolate and the bananas.

INGREDIENTS :

245 g all purpose flour
100 g granulated white sugar
50 g light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
65 g good quality semisweet chocolate ( I used E. Guittard from William Sonoma ),
cut into small pieces
2 extra-large eggs, lightly beaten
113 g / 1 stick unsalted butter, melted and cooled
454 g / 3 very ripe large bananas, mashed well
1 tsp pure vanilla extract

For Granish :
1 large banana, sliced



METHODS :

1. Preheat oven to 350 degree F ( 180 degree C ) and place the oven rack in the middle of the oven. Line the muffin cups with muffin liners.

2. In a large bowl combine the flour, white sugar, light brown sugar, baking powder, baking soda, salt and semisweet chocolate. Set aside.

3. In a medium bowl combine the mashed bananas, eggs, melted butter and vanilla. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (Important: Do not over mix the batter and you do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)

4. With an ice-cream scoop, scoop the batter into prepared muffin cups and place a slice of banana on top of each muffin for garnish.

5. Bake the muffins for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

6. Place the ready baked muffins on a wire rack to cool for 5 minutes and then remove it from the pan.

7. Serve warm or at room temperature.

STRAWBERRIES MUFFIN WITH CINNAMON SUGAR TOPPING

Here's my another recipe for strawberry season.....the strawberries muffin top with some cinnamon sugar. It's so fluffy and with the fresh strawberries.........mmm....yummy, yummy, yummy!!!

INGREDIENTS :

1/2 cup unsalted butter, softened
3/4 cup sugar
2 cups flour
1 extra-large egg
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp pure vanilla extract
1 1/2 cups chopped fresh strawberries

For cinnamon sugar:
3 tsp sugar
1/2 tsp cinnamon


METHOD :

1. Preheat oven at 400 F. In an electric mixer, cream the butter and sugar until light and fluffy. Then add egg and mix it well.

2. In separate bowl, sift the flour, baking powder and salt. Then add the flour mixture and milk alternately to the butter mixture.

3. Finally, add the vanilla extract and gently fold in the strawberries.

4. Divide evenly the batter in the muffin pan layer with liners. Bake for 20-25 minutes.

5. Let the muffins sit in the muffin pan for 5 minutes before removing it to the rack to cool.