Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. The following recipe is adapted from Baked: New Frontiers in Baking by Matt Lewis & Renato Poliafito.
To read the full post on Banana Peanut Butter Chip Muffins, please click here
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup whole milk
1/4 cup fresh dark coffee (cooled)
1 large egg
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) peanut butter chips
Preheat the oven to 350 degrees F. Line a 12 hole muffin pan with muffin liners or grease with nonstick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, milk, and egg; Set aside.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined. Fold in the peanut butter chips.
Fill each cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Yield: 12 muffins
Muffin can be stored in an airtight container for 2 days.