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.

Ode to Ina and Banana Crunch Muffins

Oh Ina.
Ina Garten. How I love you.
You even have a perfect name, it's almost like "In A Garden", but it's not. You are much more subtle than that.
And your stage name is so lovely. The Barefoot Contessa . It's elegant and down-to -earth at the same time.

I love how every dish and dessert I have ever made from your cookbooks comes out perfectly.
So what if it's full of butter. Butter makes things taste so good.
And olive oil. It's good for your heart.

Your life in the Hamptons seems picture perfect.
The shopkeepers know you and save the best produce for your visit.
The cheese guy worships at your feet.
Your cadre of talented and handsome friends drop by for a special meal.
And then Jeffrey shows up on the weekend with flowers for you, just as you are pulling his favorite roast chicken from the oven and mixing up a whiskey sour.

I love watching you on Food Network.
The way you scoop flour from those huge glass containers.
The insouciant way you add a handful pinch of sea salt.
Oh to be a stand mixer in your light-filled kitchen!

You know just what to to say to make us feel at ease.
"How easy was that?" you ask rhetorically.
Easy as muffins, Ina.

Barefoot Contessa's Banana Crunch Muffins, from
The Barefoot Contessa Cookbook


3 cups all purpose flour

2 cups sugar

2 tsps. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 lb. butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 tsps. vanilla extract

1 cup mashed over-ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened, shredded coconut

Optional: dried banana chips, extra granola, shredded coconut.

Preheat the oven to 350 degrees.
Generously butter, or line with paper liners, 18 large muffin cups.
Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
Combine the eggs, milk, vanilla and mashed bananas, then add them to the flour-butter mixture.
Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola and coconut into the batter.
Spoon batter into muffin cups, filling each one to the top.
Top each muffin with dried banana chips, granola and/or cocnut, if desired.
Bake for 25-30 minutes, until the tops are brown and a toothpick inserted into the center comes out clean.
Cool slightly before removing from the pan.

How great is that?