Let’s just say I’m not much of a morning person. In fact, I once left the house in mismatched shoes, and didn’t even realise my mistake until I’d gotten to the office… though, in my defense, I happen to have two pairs of low-heeled black pumps that look awfully similar when I’m bleary-eyed and half-awake, besides the fact that one is a wedge and the other is a kitten heel.
So as long as my shoes are identical and my shirt is on right-side out and my teeth are lipstick-free, it’s a good day.
And when I can remember to snag a muffin on my way out the door, thus saving myself from the temptation of lemon danishes and greasy breakfast sandwiches at the cafeteria, it’s a really great day. It’s not that lemon danishes or greasy breakfast sandwiches aren’t perfectly cromulent options, but homemade muffins are infinitely better.
These muffins are an ideal choice for those on-the-run mornings. I’ve used the same base recipe as my super-popular Chocolate Banana Bread, but left the cocoa out ’til the end so that it can be added to only half of the batter. Then, it all comes together again in a pretty marbling of plain and chocolatey that’s deliciously banana-ey all the way through.
They’re utterly delicious eaten melting and warm right out of the oven, but they’re still pretty darn good on the next day, as you’re running to catch the bus in mismatched socks.
Makes 1 dozen muffins
3/4 cup sugar
1/2 cup butter, softened
1 cup mashed bananas (around 2-3 medium bananas)
1/2 cup sour cream
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/2 cup mini chocolate chips
3 tbsp good-quality cocoa powder
Preheat oven to 350F. Lightly butter a 12-cup muffin tin, or line with paper liners.
In a medium bowl, beat together sugar and butter until creamy. Beat in the eggs, one at a time, stirring well after each addition. Add the mashed bananas, sour cream and vanilla extract, and stir until smooth and creamy-looking.
In a separate bowl, sift together flour, baking soda, salt and baking powder. Add the flour mixture to the wet ingredients and stir until just barely combined. Fold in the chocolate chips until evenly distributed.
Measure out 1 1/2 cups of batter into a small mixing bowl. Add cocoa powder, and stir until combined.
Spoon the batter into the prepared muffin tin, alternating between the plain and chocolate batters. Swirl a toothpick through each cup to create a marbled effect.
Bake in preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the centre of a muffin comes out clean. Allow to cool in the tin for 5-10 minutes before transferring to a wire rack to cool the rest of the way.