Banana Chocolate Chip Muffins
- 4 cups all-purpose flour [wax or parchment paper for sifting flour]
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp cream of tartar
- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 1/2 cups plus 2 tbsp mashed ripe bananas (about 4 small bananas)
- 3/4 cup sour cream
- 12 oz. miniature semi-sweet chocolate chips
Preheat oven to 375 degrees. Spray muffin cups lightly with nonstick cooking spray.
Over a sheet of wax or parchment paper, sift together flour, baking powder, baking soda, and cream of tartar.
In a large bowl, cream the unsalted butter on moderately high speed for 2 minutes. Add granulated sugar and beat for 1 minute. Then add light brown sugar and beat for 1 minute.
Beat in eggs - one at a time - mixing for 30 seconds after each addition. Blend in the vanilla extract and mashed bananas, mixing well.
On low speed, alternately add the sifted ingredients in 3 additions - with the sour cream in 2 additions - starting and ending with the sifted ingredients. After each addition, scrape down the sides of the mixing bowl with a spatula.
Add the 12 oz. of miniature semi-sweet chocolate chips and stir into the batter.
Scoop the batter into the muffin cups, mounding it slightly at the center of each cup. [It's likely you'll have enough batter for 18 muffins. Repeat with any remaining batter, partially filling any empty muffin cups with water.]
Bake the muffins for 25 minutes or until risen and set. When baked, a wooden pick inserted in the center of a muffin should withdraw clean or with a few moist crumbs.
Place the muffin pan on cooling rack and let stand for 30 minutes. Gently remove the muffins from the pan and place on another cooling rack. Serve warm or at room temperature.