Do you ever have a plan in your head and have to change it in the middle of cooking? Like say if you planned to make chocolate cherry muffins and halfway through you realized the cherries in your fridge were moldy? With the oven preheated and eggs already beaten, something needs to be baked, and fast.
So this recipe felt even more successful when it transformed into light and fluffy banana chocolate chip muffins. Secret Ingredient? Nutella. If you don’t have any, try substituting peanut butter and let me know how they turn out.
(If you are interested in a healthier recipe for banana chocolate chip muffins, check out the muffin archives.)
Banana Chocolate Chip Muffins(12 muffins)
Preheat oven to 375F. Grease a 12 serving muffin tin and line with papers. Melt the butter in the microwave or in a small saucepan. Allow to cool slightly. Beat together the sugar and 2 eggs until light and fluffy. Beat in butter, vanilla and finally buttermilk. In a separate bowl whisk together the flour, baking powder and salt. Stir the banana into the wet mixture and then gently fold in the dry ingredients. When 90% incorporated fold in the nutellla and then chocolate chips.
Scoop into prepared muffin tins and bake for approximately 25 minutes in preheated oven. Allow to cool