I’d first like to start off this post with an apology.
I’m sorry. I feel like I’ve abandoned my blog … but I haven’t. I PROMISE!
I’ve just been ridiculously … insanely … exhaustingly … busy.
In the last month and a half I have …
- filmed more episodes of Must.Love.Food (amazing).
- celebrated my grandfather’s 90th birthday (extra-amazing & super special).
- moved in with the manfriend (happy dance).
- packed and unpacked boxes and boxes of books, kitchen equipment, clothing, shoes … books. More books. So many … hardcover books (aka über heavy to carry).
- Oh! And I baked for these pretty awesome pop-ups in Magpie’s three Ottawa locations … you not only got to look at some stellar jewellery … and clothing (from Victoire) BUT you also got to nibble on some mini lemon and mini chocolate tarts.
Holy heck ya! But also super tiring … especially when you add my regular 40 hour a week job into the mix.
I’m pretty darn exhausted.
But that doesn’t mean that I haven’t been baking, taking pictures, editing them and then working on a post. It just means … it takes me a while to get it all done.
I think sharing my banana chocolate – peanut butter chip coffee cake muffin recipe might make it all ok though.
I mean … think about it. Bananas. Chocolate chips. Peanut butter chips. Tossed together and lovingly baked. A total winner … plus perhaps one of my favourite things.
These muffins rock it something fierce. I’m so glad that I decided to give this recipe a go for last month’s baking crew challenge. When Tom & Aimée, Cory, Meredith and I decided to bake muffins for our March gathering … I think we all kinda thought “muffins!? seriously. how exciting” (insert sarcastic voice).
But I’m actually really glad that’s what we baked.
First off … I got to make something new … and something that I think will remain a staple in my baking roster … because frankly … these are divine.
Secondly … Meredith made these perfectly delightful rhubarb & ginger muffins (originally Jamie Oliver’s mother’s day muffin recipe).
She sourced out some fresh rhubarb and the result was a muffin packed full of rhubarb and a generous amount of ginger. I loved it. I actually meant to make a batch of these for my grandfather’s party … (I ran out of time!). Huge winner. It’d be great with some strawberry curd stuck in the centre … maybe I’m just getting a little too fancy though?
Tom & Aimée decided to make one of my personal favourite recipes (and it was actually from my blog!) – pumpkin chocolate chip loaf became muffins.
This is a classic recipe for a number of reasons:
1. It’s good. It packs a punch of pumpkin. Which really means it tastes like the absolute best thing in the world.
2. Because you add chocolate chips to the mix … it doesn’t taste too healthy. Or boring. Nope. These muffins are good.
3. Pumpkin chocolate chip loaf is still the most popular recipe on my blog. There’s a reason for it.
4. It was the first thing I baked for the manfriend and I after our move. New kitchen = must test the oven = pumpking chocolate chip muffins.
All in all, this was a successful, and super tasty baking crew challenge. Everyone gets into a muffin making rut, and by challenging ourselves, we were able to present some tried and true classic recipes … but also added a few new ones to the mix.
I’d like to think that my banana chocolate – peanut butter chip coffee cake muffins are one of those new classics.
I’m also tempted to change it up a little the next time I make them. I was thinking of drizzling caramel sauce in the centres and then only using the coffee cake topping for the top of the muffin (rather than layering it in the centre as well). Thoughts? Am I going too far?
Oh … one important note to make … don’t eat too many of these all at once. You’ll probably want to. The first one will taste so good that you’ll think … what the heck! why not? Well … it just might make you feel a little ill … they are jam-packed with bananas (I used 7 in the recipe) … they also have a handful of chocolate chips and peanut butter chips. And cinnamon-brown sugar. These are intense.
banana chocolate – peanut butter chip coffee cake muffins
3 c. flour
2 tsp baking powder
2 tsp baking soda
1 c. butter, room temp
2 c. sugar
2 1/2 c. mashed fully ripe bananas (6 or 7)
1 tsp vanilla
1 c. sour cream
coffee cake topping:
Heat your oven to 350 F. Spray your muffin pans with non-stick spray. I don’t use liners for muffins … I don’t know why … it’s just not something I do.
In a medium bowl, combine the flour, baking powder and baking soda together. Set aside.
In the bowl of your stand-mixer, beat together the butter and sugar until light and fluffy. About 5 minutes at medium speed. Scraping the sides and bottom of the bowl as needed. Add the eggs, one at a time, and continue to beat everything until incorporated.
Add the bananas and vanilla, mixing well.
Add the flour mixture and the sour cream to the batter: alternating between each addition, starting and ending with the flour. Mix well.
Fill each muffin tin with a tablespoon of batter. Sprinkle the top of each muffin with the coffee cake topping. Cover with more batter. Sprinkle with the rest of the coffee cake topping.
Bake for 22 minutes … or until the top of the muffins bounce back when gently touched / or your toothpick comes out clean.
Allow to sit in the pans on a wire rack for 5 minutes. Then remove and allow them to cool completely. Or seriously … just dig right it. These are too good to wait. PLUS this recipe is a winner because you get over 3 dozen regular sized muffins AND 1 dozen large muffins. Think of the amount of mini muffins you could get?!
Oh … and on another note. Although Cory didn’t participate in the baking crew muffin challenge … we did have another guest.
Tom & Aimée recently got FENTON the cutest little fella ever … and so after eating muffins, we all sat down and hung out with him.
Isn’t he adorable?