Upside Down Banana Chocolate Chip Muffins
Upside Down Banana Chocolate Chip Muffins. They’re required on days like these when we have to overcome so many obstacles, and I’m just talking about Mondays, really. So if the start of the week is getting you down, like it is me, the only valid solution I see for us at the moment is to make a batch of these no-fuss little cakes for the week. Eat them for breakfast, or a mid-afternoon snack, or even for dessert. It’s crucial to have them on hand so that you can reach for a muffin whenever you’re feeling frustrated, sad, tired or feel like the start of the work week is just swallowing you whole. I can understand that completely. So I say, take it slowly and remember that there’s only so much you can do. I got you covered with these muffins, so have no fear.
Upside Down Banana Chocolate Chip Muffins
Equipment
- Mixer
- Muffin pan
- Mixing bowls
Ingredients
Topping:
- 6 tablespoons unsalted butter softened
- 1/2 cup packed dark brown sugar
- 4 medium ripe bananas
Muffins:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/3 cup canola or vegetable oil
- 2 large eggs
- 3 tablespoons whole milk
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 375°F. Grease a 12-cup standard muffin pan liberally with cooking spray.
- To make the topping, add 1/2 tablespoon butter and 2 teaspoons brown sugar to each prepared muffin cup. Bake until melted and bubbly, about 10 minutes. Remove from oven and let cool slightly. Peel the bananas and slice into thin rounds. Place about 2 slices on the bottom of each muffin cup and about 2 to 3 slices along the sides of each.
- To make the batter, in a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and dark brown sugar. In a glass measuring cup or separate bowl, whisk together the oil, eggs, milk, rum, and vanilla until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon until just combined, making sure not to over-mix. Fold in the chocolate chips until evenly dispersed.
- Divide the batter evenly among each muffin cup, filling them up as much as possible. Give the pan a couple of taps on the counter to dislodge any air bubbles. Bake until puffed, and fully cooked through, about 18 minutes. A toothpick should come out clean when inserted in the center. Remove from the oven and run a knife along the sides of each muffin. Place a baking sheet over the muffins and invert immediately. Let cool slightly before serving warm. Enjoy!
