Use caution when making these - they're addictive. Enjoy!
Honey banana chocolate chip muffins
Yield: 12 muffins
1/2 cup butter (1 stick)
1/3 cup white sugar
1/4 cup honey (preferably natural and minimally processed)
2 ripe bananas (about 1 cup)
1 egg (large)
1 teaspoon vanilla
1/2 teaspoon spiced rum (optional, recommended: Kraken)
1/3 cup milk
2 cups all purpose flour (or 1 cup each all purpose and whole wheat)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips
1/2 cup white chocolate chips
Coarse sugar for dusting (demerara, turbinado, or coarse white sugar)
Preheat the oven to 350°F. Line 12 muffin cups with papers or grease lightly.
In a medium bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Use a fork or a whisk to combine. Set aside.
Cream butter and sugar until smooth and fluffy. Gradually pour in honey while beating. Beat in the bananas. Mixture will likely curdle. Don't panic, this will fix itself later. With the mixer running, add in the egg, vanilla, rum, and milk.
Slowly add in the flour mixture to the wet ingredients. Beat until combined. Stir in the chocolate chips. The resulting batter will be rather thick.
Generously spoon the batter into the prepared cups and sprinkle with demerara or turbinado sugar. If you prefer super high crowns on your muffins, allow the batter to sit for 10 min before baking. Take this time to clean your mixing bowl or have a nice cup of coffee.
Bake for 23-25 minutes, or until a tester inserted into the center of one of the muffins comes out clean. Remove from the oven and allow to cool in the pan for a few minutes, tilting them in the cups to allow steam to escape (no one likes soggy muffins). Transfer to a rack to cool completely.