A couple months ago, I reviewed the Clinton St. Baking Company Cookbook and shared some recipes. I not only mentioned my desire to attempt several other recipes from the book in the near future, but also some concerns about the reliability and accuracy of some of the recipes. The yields for several recipes are questionable, as are some techniques.
I made the banana chocolate chunk muffins, which were very successful. I love that they contain chunks of banana, as opposed to mashed banana. This results in a really delicious and strong banana flavor with every bite. The recipe says to cut the bananas into 1-inch chunks, but I think those are way too big for a standard size muffin. Cutting them a touch smaller helps incorporate them better into the batter.
Also, the recipe originally uses more of the crumb mix to top, but there really is very little room to add more crumb mix without making a huge mess all over your pan (as it is, I use an ice cream scoop to neatly and evenly portion out the batter). A little goes a long way. These muffins were fantastic, and I would highly recommend making them. Not only easy to make, but incredibly moist and delicious. My sister said they were her favorite muffins ever! I really loved them too, and used plain yogurt instead of the sour cream suggested in the recipe, and bittersweet chocolate in place of semisweet. My adapted recipe is below...
Banana Chocolate Chunk Muffins
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- Pinch ground cinnamon
- 1 tablespoon unsalted butter cubed
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ stick (4 tablespoons) unsalted butter softened
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup plain yogurt or sour cream
- ¾ cup 70% cacao bittersweet chocolate chunks (from about 3 ½ ounces chocolate)
- 2 perfectly ripe or overripe medium-sized bananas cut into ½-inch chunks
- For the crumb mix: Combine the dry ingredients and then cut in the butter with your hands until you have pea-sized crumbs. Store crumb mix in the refrigerator until needed. It can be stored there for a couple weeks, if needed.
- Preheat the oven to 350°F. Lightly grease 10 cups in a standard-size muffin pan, or line with paper muffin cups. Sift together the dry ingredients and set aside.
- In an electric mixer on medium-high speed, with the paddle attachment, cream together the butter, sugar, and vanilla. Add the egg and mix until smooth. Add ½ the yogurt, mix well, then add ½ of the dry ingredients, mix, add the remaining yogurt, combine and then finish off with the rest off the dry ingredients. Mix just until combined. Fold in the chocolate chunks and bananas until evenly mixed.
- Use a leveled off standard-size ice cream scoop (with a release trigger) to portion out batter into each of the 10 cups. Top each muffin with some of the crumb mix, distributing evenly. Bake for 28 to 33 minutes, until lightly golden and a toothpick inserted in the center of a muffin comes out clean (beware that melted chocolate and hot banana chunks can easily make the toothpick not look clean. Just try again with a new toothpick until you pierce the actual unobstructed dough).
- Cool for about 10 minutes or longer before releasing muffins from the pans. Serve at room temperature.
- Chocolate chips can be substituted for the chunks, as can semisweet chocolate (52-62% cacao) in place of the bittersweet chocolate.
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*