Banana Muffins with Chocolate Kisses
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 medium to large very ripe bananas
- ½ cup unsalted butter, melted and cooled
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or chopped chocolate
- 12 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Place the bananas in a large mixing bowl and mash them until mostly smooth, leaving a few small pieces for texture. Add the melted butter, sugar, eggs, and vanilla extract, then whisk until the mixture is smooth and well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently just until no dry streaks remain. Fold in the chocolate chips if using. Be careful not to overmix, as this can make the muffins dense.
- Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full. Press one Hershey’s Kiss into the center of each muffin, leaving the top slightly visible.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin comes out clean.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- The riper the bananas, the sweeter and more flavorful the muffins will be.
- For extra chocolate flavor, sprinkle a few additional chocolate chips on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days.
