Here is a recipe that seems completely American and yet …. The word muffin may come from the French ‘mouflet’ and it first appeared in Wales around the 11th century. It is very similar to a kind of madeleine and with a limitless variety of flavors! As always, I tried a multitude of recipes, never satisfied, before finally composing this one that my friends were unanimous about. The recipe is really simple, it’s even an opportunity to put the kids in the kitchen! Just need to find the muffin tin and the little paper boxes…
You will see in my muffin recipe, as in most muffin recipes, the use of oil as a fat. I tried using butter, but no, it doesn’t give that characteristic muffin consistency… You will also see that in almost all recipes, you should mix the dry ingredients on the one hand and the others (milk, oil, egg, vanilla) on the other, and then mix everything quickly. You can do it this way, but I prefer to add the yeast at the end and it works perfectly. You’ll also see that despite using the same recipe, my muffins have two faces in the photos. Besides the addition of chocolate, it was the baking that made the difference. The most swollen and golden ones are put in the oven at 200°C and the others at 180°C… You can therefore choose the desired cooking but the taste will be more or less the same. Good recipe!
Recipe for ‘chocolate banana muffins’:
-280g of flour
-50g of blond vergeoise
-140g of sugar
-100g of neutral vegetable oil
-160g of milk
-2 teaspoons of liquid vanilla
100g of chocolate pieces (chunks)
-1+1/2 teaspoon baking powder
Preheat the oven to 200°C.
Place flour, sugars, egg, oil, milk and liquid vanilla in a large bowl.
Mix briskly with a whisk. The lumps disappear very quickly.
Add the baking powder and mix again quickly to incorporate it perfectly.
Cut the two bananas into slices and add them to the dough.
With the whisk, partially crush them, leaving large pieces. Mix again.
Add the chocolate in pieces. I used chunks from G.Detou…
Prepare the muffin cups with the small boxes provided for this purpose…
Fill to within one millimeter of the edge of the paper boxes.
You can also sprinkle in some chunks! I made it on the half of the muffins.
Place in the oven and cook for 10-15 minutes depending on the power of the oven. The muffins will puff up a lot. You can see that I have one part of the muffins more puffed up than the other. The ones with the chocolate pieces on top were baked more gently at 180°C, while the others were baked at 200°C. The muffins are done when they are golden brown. Let them cool on a rack…
If the muffins are baked in regular pans (not the giant ones like my pan!) the muffins will look more like this:
If you like this recipe, you might also like blueberry muffins!