Banana & Cream Chocolate Chip Muffins Recipe

3.5 4 2
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Banana & Cream Chocolate Chip Muffins Recipe

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3.5 4 2
Publisher Photo
My husband, the shameless chocoholic of the household, thought these muffins needed mini chocolate chips. Guests agreed—and they also love the surprise of cream cheese inside.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 small ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1/4 cup 2% milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • FILLING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, sugar and baking powder. In another bowl, combine the eggs, bananas, butter, milk, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill 12 greased or paper-lined muffin cups half full. In a small bowl, beat the filling ingredients until smooth. Drop by teaspoonfuls into the center of each muffin. Top with remaining batter.
Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Banana & Cream Chocolate Chip Muffins in Country June/July 2010, p52

Nutritional Facts

1 each: 307 calories, 15g fat (9g saturated fat), 69mg cholesterol, 166mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 5g protein.

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  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • 2 small ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1/4 cup 2% milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semisweet chocolate chips
  • FILLING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  1. In a large bowl, combine the flour, sugar and baking powder. In another bowl, combine the eggs, bananas, butter, milk, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
  2. Fill 12 greased or paper-lined muffin cups half full. In a small bowl, beat the filling ingredients until smooth. Drop by teaspoonfuls into the center of each muffin. Top with remaining batter.
  3. Bake at 400° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Banana & Cream Chocolate Chip Muffins in Country June/July 2010, p52

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Reviews forBanana & Cream Chocolate Chip Muffins

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MY REVIEW
OneCent8 User ID: 5846290 130777
Reviewed Apr. 29, 2011

"GOOD TO KNOW THAT YOU CAN FREEZE THEM "

MY REVIEW
OneCent8 User ID: 5846290 190582
Reviewed Apr. 27, 2011

"Can you freeze them?"

MY REVIEW
MAZZI1989 User ID: 2889583 189472
Reviewed Mar. 19, 2011

"I thought this was very good everyone gobbled them up at my brunch Honestly I would leave out the "cream center" they really didn't need it. But it was a nice "surprise" for everyone."

MY REVIEW
jazzyginger User ID: 3368250 212001
Reviewed Mar. 16, 2011

"Although delicious, I found this muffin to be very rich."

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