I Have a Muffin Problem

I cannot be trusted around muffins.
Don't leave me alone in your kitchen if you've been baking some.

All willpower disappears, like steam rising from a cup of coffee left on the counter too long.
And speaking of coffee, is there anything better on a Sunday morning than a freshly baked muffin and a big mug of French roast?

Some might argue that a muffin is just a cupcake masquerading as breakfast.
So what if it is?
If you've been reading along with Mignardise for a while, you know I have nothing against desserts at breakfast.

This delightful muffin that I baked this afternoon could certainly pass for a cupcake if you put a little glaze on it. But the authors of Baked, who conceived of this treat, insist it's a muffin. The recipe is even in the "Breakfast" chapter.
That's ok with me. It's incredibly delicious either way, with a nice crusty top and tender middle.
I'll go with the muffin title, because it seems slightly more acceptable to say "I ate two muffins" than "I ate two cupcakes."

Baked is one of my favorite cookbooks (bake books?).
Remember the Baked Brownie?
Best. Brownie. Ever.
For a little interview with the owners/bakers, complete with adorable original artwork, click over to Cakespy.

Then go to your kitchen and bake up a batch of ...

Banana Espresso Chocolate Chip Muffins
adapted from  Baked by Matt Lewis and Renato Poliafito


1 1/2  cups mashed very ripe bananas (about 4 medium)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/4 cup whole milk

1 large egg

1 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 tsps. instant espresso powder

1 1/2 tsps. baking soda

1 tsp. salt

1 cup mini-chocolate chips

Preheat the oven to 350 F. Spray a 12-cup muffin tin with nonstick spray for baking.

In a medium bowl, mix together the bananas, sugars, melted butter, milk and egg.

In another medium bowl, whisk together the flours, espresso powder, baking soda and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted into the center comes out clean. Place muffin tin on a cooling rack and let cool for 15 minutes before removing muffins.
Can be stored in an airtight container for up to 2 days.

Call me when you're done. I'll be right over.