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muffin pan filled with bourbon banana chocolate chip muffins some are tilted on their side and one sits outside the muffin cavity up on top of the pan a small container filled with toothpicks sits in the far left front cup of the pan

Bourbon Banana Chocolate Chip Muffins


  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Total Time: 34 minutes
  • Yield: 11 1x
  • Diet: Vegetarian

Description

Bourbon Banana Chocolate Chip Muffins! A decadent banana muffin spiked with bourbon and studded with gooey chocolate chips! A delicious way to use up all those speckled bananas you have sitting on your counter!


Scale

Ingredients

1/2 cup {1 stick} butter, melted and cooled

1/2 cup granulated sugar

1/3 cup packed brown sugar

2 large eggs, at room temperature

1 1/2 cups mashed ripe bananas (about 3 medium bananas)

1/4 cup bourbon

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1 teaspoon all-purpose flour

Cinnamon Sugar Sprinkle:

2 Tablespoons granulated sugar

2 Tablespoons packed brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon sea salt


Instructions

For the Cinnamon Sugar Sprinkle:

  • Combine the ingredients in a small bowl and set aside.

For the Muffins:

  • Preheat the oven to 400°
  • Butter the top of a muffin pan with a smidge of butter around each cup.  Doing this prevents the muffins from sticking to the pan. Line each muffin cup with a cupcake/muffin liner.
  • Toss the chocolate chips with the one teaspoon of flour in a small bowl until well coated with the flour and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Using a stand mixer or a hand-held mixer, beat the melted and cooled butter with the sugars on medium speed for two minutes. Scrape the mixing bowl down.
  • Add the eggs one at a time while continuing to mix for an additional two minutes. Scrape the bowl down.
  • Add the bananas and bourbon. Beat until well combined. The muffin batter will look a little curdled after adding the bananas and bourbon. Scrape the bowl down one more time.
  • Add the flour mixture.  Mix on the lowest speed until almost no dry streaks of flour are visible. 
  • Remove the mixing bowl from the mixer and stir in the chocolate chips and any flour that didn’t cling. Stir just enough to incorporate the chocolate chips into the batter. The batter will be a little lumpy. 
  • Fill each muffin cup just a smidge below the top of the cup. 
  • Sprinkle each muffin cup with a generous amount of cinnamon sugar. You may have a bit of the sugar leftover. 
  • For Standard-Size Muffins: Bake at 400° for 22-24 minutes.  When a toothpick inserted into the center of a muffin comes out with a few moist crumbs clinging to it, the muffins are done.  Remove from the oven and place the pan on a wire cooling rack.  After 5 minutes of resting, remove the muffins from the pan. Eat, enjoy, repeat!!
  • For Bakery-Style Muffins: Bake at 400° for 25-27 minutes. Follow instructions in the previous step for testing doneness and cooling.

Notes

  • If you don’t have any liners for the pan, lightly butter and flour each muffin cup, so the muffins don’t stick. Be sure to hold the pan upside down over the sink and tap the sides of the pan to remove any excess flour that may be clinging to the cups.
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Keywords: bourbon banana chocolate chip muffins, chocolate chip muffins, fruit muffins, banana muffins, cinnamon sugar muffins, ripe bananas, bourbon