I’m starting to feel like a bit of one trick pony in the kitchen. First double berry, then corn, now banana, seems we like our muffins around here. Lulu might have something to do with it. She thinks anything in one of those little paper wrappers is a cupcake and that girl loves cupcakes. She is the official snack helper at preschool this morning and requested banana muffins and white milk. So here they are - banana muffins. One of Lulu’s classmates “doesn’t like surprises” and wasn’t prepared for the chocolate chips. He did warm up to them eventually, but not with out some discussion. So I’m letting everyone know now, there are mini chocolate chips in there.
banana muffins
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 very ripe banana mashed
1/2 cup sour cream
1/2 cup mini chocolate chips
Preheat the oven to 350 degrees. Line muffin pan with liners. This recipe makes 16-18 muffins.
Cream the butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well.
In bowl mix dry ingredients together and slowly add to butter mixture. Add bananas, sour cream, and chocolate chips.
Spoon into muffin cups and bake 25 – 30 minutes.
You can also bake this in a buttered loaf pan. It will take around an hour to cook. Be sure to check with a toothpick to be sure it’s done.
Yummy delicious, i want to know number of banana muffin that resulting from this ingredient . . . thanks
Paulusdwitunggal – Thanks I usally get 16 – 18 regular sized muffins, depending on how much I put in each cup. Enjoy.
Hilarious. I had a similar experience when I brought adorable pink cupcakes to school for Laine’s birthday. One girl took a bite and almost started crying she hated it so bad. She wouldn’t chew or swallow the bite she’d taken and the teacher had to go get a tissue for her to spit it out in. Crazy! Who doesn’t like a little pink cupcake or a surprise of mini choc chips in their muffins? Those two must be related!
I think they look great!