Banana Mocha Chocolate Chip Muffins

May 19, 2015

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Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
During any Bay Area trip, Matthew and I always try to get over to The Cheese Board in Berkeley. It’s a collective co-op and they make the most delicious pizzas, and they also have a bakery next door with a very impressive cheese counter. My mom reminded me that she had The Cheese Board Cookbook so we decided to make these BANANA MOCHA CHOCOLATE CHIP MUFFINS over the weekend. I love baking on Sundays because then you have a delicious treat to brighten Monday mornings. Let me just tell you, these muffins are absolutely amazing, too! You’re going to go bananas for them! {Sorry, couldn’t resist!}
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar
Banana Mocha Chocolate Chip Muffins recipe from Cheeseboard Collective Works Cookbook M Loves M @marmar

Banana Mocha Chocolate Chip Muffins 
from Cheeseboard Collective Works Cookbook
makes 12-16 muffins, depending on the size of the pan


INGREDIENTS
1 egg
1 egg yolk
2 banana, mashed {about 3/4 cup}
1/2 teaspoon pure vanilla extract
1/2 cup strong brewed coffee, cooled
1 cup sour cream, or plain yogurt {I used plain yogurt}
2 1/2 cups unbleached all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1-inch cubes
1 cup chocolate chips

DIRECTIONS
Preheat the oven to 375 degrees Fahrenheit. Generously butter or spray the top and cups of a 12-cup muffin pan.

In a medium bowl, combine the egg, egg yolk, bananas, vanilla extract, coffee, and sour cream/yogurt. Whisk until blended.

Sift the flour, baking soda, and baking powder together into the bowl of a stand mixer or a large bowl.

If using a stand mixer, add the salt and sugar to the dry ingredients and mix with the paddle attachment on low speed for about 4 minutes, or until butter is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few rotations of the paddle, gently combine, taking care not to overmix the batter.

If mixing by hand, add the salt and sugar to the dry ingredients and stir with a wooden spoon until combined. Add the butter and cut it in with a pastry cutter or two dinner knives until it is the size of small peas. Mix in the chocolate chips. Make a well in the center and pour in the wet ingredients. With a few stroked of the spoon, gently combine, taking care not to overmix the batter.

With an ice cream scoop or large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for about 20-30 minutes, or until the muffins are golden brown, firm, and springy. Let cool in the pan for 10 minutes. Unmold the muffins onto a wire rack to cool.

My mom and I added three slices of a ripe banana to the tops of each muffin before baking and sprinkled with a little bit of cinnamon sugar. I’d highly recommend that! Soo yummy!
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Have a great day everyone! If you try these, let me know what you think!
xox

P.S. Did you see yesterday’s post about my J.Crew event?
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You’re Invited: J.Crew First Look!

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