Tuesday, May 29, 2012

Kahlua Spiked Banana Chocolate Chip Muffins

I always seem to have a couple of overly brown bananas in the house. Probably since we refuse to eat a banana with a couple of brown spots on it; oh we are so spoiled. I hate to throw out perfectly good food so I end up making a lot of banana bread thus trying a lot of different recipes. Joy the Baker has a really good one for bourbon-spiked  (I don't drink bourbon anymore due to a nauseating 21st birthday incident so I don't keep it in the house) but I did have Kahlua and I figured it would work just as well, and it did. Yay!

Kahlua Spiked Banana Chocolate Chip Mini-Muffins
adapted from Joy the Baker

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups (about 3) mashed ripe bananas
  • 3 tablespoons Kahlua
  • 1 cup mini semi-sweet chocolate chips

1. Preheat the oven to 350°F and place a rack in the center of the oven. Place mini-muffin cups in a 24 min-muffin pan. You will have batter left over. I used a small baking loaf pan to use up the rest.

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating for 1 minute between additions. Stop the mixer and scrape down the sides of the bowl. Add the bananas and Kahlua and beat with the paddle until well incorporated. The mixture may look curdled, but that’s okay.
4. Turn the mixer to low, add the flour mixture all at once, and beat until almost completely incorporated. Stop the mixer add the chocolate chips, and stir by hand with a spatula or wooden spoon just until incorporated. Spoon the mixture into the mini-muffin cups.
5. Bake until a toothpick inserted in one of the muffins comes out clean, approx 15 minutes. Let the muffins cool in the pan for 20 minutes before putting them onto a wire rack and letting it cool completely, if you can manage to keep your hands off them for that amount of time. Enjoy!
Do you like you bananas with brown spots or without?


  1. I make a chocolate version of these a lot, usually with Kahlua, as well. So yummy!

  2. These look so yummy, and I must say I would prefer Kahlua to bourbon in my baked goods!

  3. These look delicious!!! Will definitely have to make these.