It's fall! The air is crispy here in Chicago, leaves are falling everywhere, my lawn is covered in orange and red, and the Cubs are playing in the World Series for the first time in 71 years! Things couldn't be better, and I am enjoying every minute of it before the craziness of Christmas arrives and spins me in circles.
Everything is so much prettier in fall. Sure, snow is great to look at, but it's pretty darn inconvenient to walk to work in. Summer feels great at the beach, but the humidity just creates some really bad hair days. The changing of the leaves just feels like a welcome door to start a new season. And I have to say, I look better in sweaters with a pumpkin spice latte in one hand.
So I broke into my bakeware cabinet, looking for ways to unleash some of my creativity that I put away for summer. I just can't decide what to bake first, so I think I'll start quick and easy and not tear the kitchen up completely (I'll save that for after the World Series is over). The winner of the day: breakfast muffins. I'm tired of eggs and always happy in the morning when I see a tray of homemade happiness waiting for me.
But which kind? Banana Bread? Chocolate? Blueberry? Zucchini? Chai? Do I even have any ingredients for any of these?
I have one banana, some cocoa, flour, baking soda.....not enough to make a full batch of one recipe, but enough to make two half batches. So far it's a great combo. Lets do this.
Banana Bread & Chocolate Muffins combine half plain banana batter and half chocolate banana batter in sweet, moist, bakery-style muffins that make a perfect breakfast or snack!
Banana Bread & Chocolate Muffins
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 cup mashed banana (approximately 2 to 3 medium bananas)
- 1/2 cup sour cream
- 2 ounces unsweetened chocolate, melted and cooled
- Preheat oven to 350°F. Prepare muffin pans by lining 12 muffin cups with paper liners.
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, use an electric mixer to beat the butter until smooth, and then beat in the sugar until light and fluffy. Blend in the egg, vanilla, mashed bananas, and sour cream until fully incorporated (batter may look curdled at this point...it will smooth out without the addition of flour). Gently mix in the dry ingredients until just blended.
- Scoop half of the batter into a second bowl. Stir the melted unsweetened chocolate into one of the bowls of batter until fully incorporated.
- Use a spoon (or small cookie scoop) to scoop plain banana batter into one half of the Half and Half Cupcake Pan. Use another spoon to scoop chocolate batter into the other half of the pan. Repeat until all twelve muffin wells are full.
- Bake muffins for 17 to 20 minutes, until a toothpick inserted in the center just comes out clean. Cool muffins in the pans for 5 minutes before transferring to a wire rack to finish cooling completely.
Recipe can be easily doubled.
For more wholesome muffins, you can always substitute whole wheat pastry flour for the all-purpose flour.
This recipe was made using the Mrs. Field's Half and Half™ Cupcake Pan: