These muffins are a delightful twist on the classic banana nut muffins, incorporating rich chocolate chips and a hint of cinnamon for added warmth.
Preheat your oven to 400°F (200°C) and prepare a muffin pan with liners or grease it lightly.
Using liners makes cleanup easier and ensures the muffins come out cleanly.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Make sure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shells in the batter.
Mash the bananas and mix them into the batter until smooth.
Use a fork or potato masher to quickly mash the bananas.
In another bowl, combine the flour, cinnamon, baking powder, and baking soda.
Sift the dry ingredients for a lighter texture.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Do not overmix to keep the muffins tender.
Fold in the pecans, chocolate chips, and vanilla extract.
Gently fold to evenly distribute the mix-ins without overmixing.
Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a hot beverage for a delightful treat.
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