I made these Jumbo Chocolate Chip-Banana Muffins last week for breakfast. A delicious muffin AND a couple cups of strong coffee… and, you guessed it – we were “springing to life”.
Spring is on the way… I am loving the changes I am seeing in the landscape around our neighborhood. Leaves are beginning to unfurl on the trees, daffodils and crocuses are blooming everywhere, and the weather has been truly amazing. What a blessing! We’ve enjoyed a bit warmer Winter here in Portland than we’re used to… as a result, nature is “springing to life” a bit earlier than normal. I am amazed what other parts of our country have been dealing with, weather-wise this Winter.
I used a basic recipe for the muffins from a Banana Crumb Muffin recipe I posted last September. I tweaked the recipe just a bit, by adding chocolate chips to the batter, and graham cracker crumbs to the top, along with a few more chocolate chips (for good measure!), I then topped the finished muffins off with a simple powdered sugar/vanilla & lemon glaze. I cooked the muffins in a jumbo sized muffin pan (makes 6 muffins), but these would be easily adapted to make in a regular sized (12 servings) muffin tin. The recipe is easy to make, and is truly delicious!
Here’s what I did: The batter is easy to prepare. In a large bowl, mix the flour, baking soda, powder and salt together. Beat the bananas, sugar, egg and melted butter in a separate bowl. The two are then combined to make the muffin batter. Chocolate chips are then stirred in.
In a prepared muffin tin, spoon the batter in, until muffin holders are slightly over 1/2 full.
Sprinkle the top of each muffin with crushed graham cracker crumbs, followed by a few more chocolate chips.
Bake (jumbo) muffins for about 30-35 minutes, or until toothpick inserted into middle of muffin comes out clean. Remove muffins to wire rack to cool.
Mix up the powdered sugar/vanilla/lemon glaze. When muffins have cooled, drizzle the glaze over the tops of the muffins. Let icing firm up before serving.
Once icing has firmed up, you can enjoy one of these muffins! Hope you enjoy making and eating these muffins… I know we sure did!
Recipe Adapted from: http://thecafesucrefarine.com/2011/04/banana-crumb-muffins/
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 very ripe bananas, mashed
- ¾ cup granulated sugar
- 1 egg, slightly beaten
- ⅓ cup butter, melted
- 1 cup chocolate chips (I used semi-sweet)
- ⅓ cup finely crushed graham crackers
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- few drops of fresh lemon juice (plus more, if necessary to thin glaze)
- Preheat oven to 375 degrees. Lightly spray muffin tin with non-stick spray OR line muffin tin with paper muffin wrappers.
- In a large bowl, mix the flour, baking soda, baking powder, and salt together. Set aside.
- In a separate bowl, beat the bananas, sugar, egg, and melted butter together until smooth. Add the banana mixture to the flour mixture. Stir to combine only until batter is well combined and moist. Gently stir in chocolate chips. Be careful not to over-mix. Spoon the batter into prepared muffin cups. Fill slightly over ½ full.
- Finely crush the graham crackers in a plastic zip-loc bag. I use a rolling pin to do this. Sprinkle the tops of the muffins with the crumbs. Add a few more chocolate chips to the top of the muffins, and slightly press them down into the batter.
- Bake at 375 degrees for approximately 30-35 minutes (oven temps vary). You will know they are done when a toothpick inserted into middle of muffin comes out dry. Remove muffins to a wire rack to cool.
- Mix up the glaze while the muffins are cooling. Stir well. If mixture is too thick, add additional drops of lemon juice (or water) to thin it out. You want the glaze to not be runny, but thick enough to drizzle. If you get it too thin, just add additional powdered sugar. Once the muffins have cooled off, drizzle the glaze over the tops of the muffins. Let them sit for a few more minutes so the glaze can firm up, then serve. Enjoy!