Are you a chronic breakfast-skipper? Yeah, me too. I just can’t bring myself to complete even the simplest of culinary tasks in the morning. My 2 life savers are your run-of-the-mill breakfast cereal and muffins. MmmMmm, I love breakfast muffins.
These suckers can be made out of just about anything and are the perfect breakfast, even when you’re still in early-morning zombie mode. You can even make a ton of them, store them in the freezer, then take them out when you need them. Yes, muffins are super straightforward and don’t take too much time, but here are a few tips for muffin making success:
When mixing your chocolate chip banana nut muffin muffin batter, try to mix it just enough for the ingredients to pull together. It’s okay if you see a tiny bit of unmixed flour after you’re done. Trust me, there won’t be clumps of uncooked dry ingredients after baking.
You see, when muffins are overmixed, you start developing gluten. Gluten is a protein present in wheat products and the more you work it, the more gluten you will get. Gluten gives baguettes that irresistible chewy texture, but that is definitely not what we’re going for here. Tender, moist muffins are king. So when you see that muffin batter come together, put down the spoon and walk away!
Fill 3/4 of the Way
Even after making dozens and dozens of muffins in my lifetime, I am still, to this day, tempted to fill the cups to the brim with batter. Resist the temptation! Filling 3/4 of the way will result in a perfectly-sized muffin masterpiece. Anything more than that and you could end up with batter spilled out onto the edges, creating a less-than-desirable muffin mushroom cap.
So there you have it, a quick and simple breakfast that will never let you down. But please, by all means, don’t just reserve these for morning-time fare. As you can imagine, these make a wonderful dessert. Make a ton of them! Give them away, eat them all yourself, freeze them, and don’t worry– I guarantee you, not one muffin will go to waste!
- 1/2 teaspoon white vinegar
- 1 large egg, lightly beaten
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped walnuts
- Preheat the oven to 350ºF. Line a cupcake tin with 12 cupcake liners or grease each cup generously with butter.
- In a medium bowl, mash the bananas with a fork until mostly smooth. In a small bowl, stir together the milk and vinegar, then add to the bananas along with the egg, sugars, and vanilla.
- In another medium bowl, sift together the flour, baking soda, and salt. Add the dry ingredients along with the chocolate chips and walnuts to the wet ingredients and stir just until combined. Be careful not to overmix!
- Using a spoon or ice cream scoop, fill each cup until it is 3/4 of the way full. If you have any extra batter, pour it into a well-greased, oven-proof coffee cup and make one glorious giant muffin!
- Bake the muffins (and optional muffinzilla) until an inserted toothpick comes out clean, about 30 minutes. Allow the muffins to cool for at least 10 minutes, then devour!