Not too long ago, a pal and fellow food blogger Emily Hanhan of Nomnivorous hosted the first of many supper clubs called Whisky and Salt in the NYC area. In her awesome and drool-inducing post about it, she revealed that she made whisky and chocolate chip muffins as take home gifts from the supper club. I have been looking for an excuse to pop these bad boys out, and a small party with some fellow parents and babies on NYE gave the perfect excuse. But let’s be honest, vacuuming the living room is the perfect excuse for these muffins, they are that damn good.
The recipe and heaps of food porn after the jump.
Banana Bourbon Chocolate Muffins
: Inspired by a recipe from Very Small Anna http://verysmallanna.com/2011/01/a-balanced-breakfast/
- 1 3/4 cup AP flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup melted butter (or a neutral oil like canola)
- 2/3 cup plain yogurt
- 1 tsp vanilla (I like to use Nielson-Massey’s Vanilla Bean Paste in all my baked goods)
- 1/2 cup whiskey/bourbon
- 2/3 cup chocolate chips
- 3 or 4 mashed super ripe bananas
- 1/3 cup packed brown sugar
- 1 tablespoon flour
- 1/8 teaspoon cinnamon, to taste
- 1 tablespoon cold butter
- 1/4 cup chopped nuts (optional)
- Heat the oven to 400F. Whisk together the first six ingredients until blended.. In another bowl, mix the melted butter, yogurt, vanilla and bourbon until well combined. Dump the wet mixture into the dry mixture and add the chocolate chips and bananas then stir until the flour disappears. Do not over mix!. Spoon into a greased muffin pan or a paper lined muffin pan.
- Make topping by cutting the butter into the rest of the ingredients with your fingers until they resemble large peas. Sprinkle topping on top of muffins and bake for 15 minutes, then rotate the pan and bake for 5 minutes more. Remove from oven and allow muffins to cool for at least 5 minutes in the pan before removing. Makes 12.
- Other alcohols you could substitute:rum and brandy