Directions
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Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners. This step ensures that your muffins come out easily and maintain their lovely shape.
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In a mixing bowl, cream together the sugar and butter until light and fluffy. A tremendous amount of air should be incorporated during this process, giving your muffins a delightful rise.
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Beat in the eggs one at a time. This will help to create a smooth batter, ensuring that each muffin is moist and delightful.
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Mash the ripe bananas and stir them into the mixture along with the lemon juice. The bananas should be very ripe, as they provide a tremendous amount of sweetness and moisture to the muffins.
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In a separate bowl, whisk together the flour, baking powder, and salt. Be sure to measure the flour carefully, as it will have a tremendous effect on the texture of your muffins.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing, which can make the muffins dense. A few lumps are perfectly acceptable.
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Fold in the mini chocolate chips. These little morsels will melt slightly while baking, adding sumptuous pockets of sweetness to your muffins.
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Divide the batter evenly among the mini muffin tin. A small scoop works wonderfully to maintain evenness in each muffin.
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Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when lightly pressed.
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Allow to cool in the tin for a few minutes before transferring them to a wire rack. This helps maintain their tenderness and prevents sogginess.
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