The delectable baked goods from Mrs. Scott’s kitchen have previously been documented here at three squabbling asians. I have fond memories of walking through her door, plopping down at the kitchen counter, and chatting with Mrs. Scott in front of a plate of these banana chip muffins. She always seemed to have a batch ready when I showed up at her house – which was often.
Having moved away from Mrs. Scott’s kitchen years ago, there has been a notable dearth of banana chip muffins in my life. So, finding some overripe bananas in my fruit bowl recently, I procured the recipe from Mrs. Scott and soon the familiar aroma of banana muffins filled my house. Since I got the recipe two months ago, I have made these at least 5 times. There also always seems to be “extra” bananas in the fruit bowl recently.
The recipe makes a dozen muffins and after I eat a couple, I individually wrap the rest in saran wrap and stick them in a ziplock in the freezer. They defrost well on the counter, in the microwave, or the toaster oven and are a great complement to your morning coffee or just as a snack at any time of day.
Mrs. Scott’s Banana Chip Muffins
adapted from Kathleen’s Bake Shop Cookbook
Makes one dozen amazing muffins
- 3 ripe bananas
- 1 tbs hot water
- 1 tbs instant coffee or espresso
- 2 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup sugar
- 2 sticks butter
- 1 egg
- 1 cup semi sweet chocolate chips
Preheat oven to 375 degrees. Mash bananas, add combined water and coffee mixture. Set aside.
Cream butter and sugar until light and fluffy (about 5 min). Add egg and mix well. Add banana mixture and mix. Add dry ingredients and mix until just incorporated. Fold in chocolate chips.
Divide batter into a well-greased muffin pan and bake for 25-30 min until tops are brown and toothpick comes out clean.