Community Corner
Totally Decadent Banana Chocolate Muffins
A little bit of chocolate goes a long way in making these easy-to-make muffins irresistible.
I think there's an expression for what happened when I made these muffins (something the mother of invention?).
I did not have any walnuts, so I put on my thinking cap and thought about what might be a nice addition to my favorite banana muffins.
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Chocolate! It's a great combination with banana. The chocolate pieces half melt-soften while baking. Talk about warm and delicious!
Try it!
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Banana-Chocolate Muffins
Makes one dozen large muffins
- 3-4 ripe bananas, peeled and mashed
- 1/3 cup melted butter or margarine, cooled slightly
- ¾ cup sugar
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1/3 cup chopped chocolate, any variety. I used half of a 3.5-oz. package of Ghirardelli Intense Dark Toffee Interlude (dark chocolate with toffee bits and almonds)
Preheat oven to 350 degrees. In a large bowl, mix bananas, butter, sugar, egg and vanilla well. Add the remaining ingredients, mixing well.
Grease or use paper muffins liners for a 12-muffin tin. Bake for 20 minutes at 350 degrees. Test with a toothpick in the middle for doneness. Let cool a few minutes on a wire rack, then gently remove from pan and let cool.
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