Happy muffins

I don’t know how I fell in love with making these muffins, but somewhere around 2010 I went in search of a really great banana bread recipe. I found a few different ones that had some great things about them, but alone they were OK. Together, they were amazing.

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The biggest difference by far is the addition of cream cheese and two cups of sugar. This makes the batter sweeter than a typical recipe. The finished product is lighter in color; as regular banana bread is usually dark brown. This version is denser and because of that, making it as a bread was actually a detriment.

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Many times I would make a loaf and when I thought it was done with a golden brown top, it would still be raw in the middle. The end result would be a burnt top and an undercooked middle. I eventually moved to small loaf pans, which helped, but when I wanted something to take to an office potluck, I moved to muffin pans. It’s been that way ever since.

Additionally, I’m very against nuts in dessert in just about any form: brownies, sundaes, dessert breads, and anything that anyone puts nuts on, I omit. That includes banana bread.

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Banana bread almost always has a call for nuts in some form, usually walnuts or pecans. When I started making this recipe and removing the nuts, I would add almost anything else: chocolate chips, Heath chips, and most often, peanut butter chips. It’s a great substitution to the nuts dilemma I always face. It makes the muffins easy as a dessert or a breakfast… Or an afternoon snack with your 2 p.m. coffee. I tend to make them when I want to make someone happy, whether it’s my husband or my co-workers or family gatherings. They’re a simply sweet recipe to throw together with things I usually keep on hand. I’ll usually make this or a variation of it every month or two because of how popular it is with friends and fam.

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Banana Bread Peanut Butter Muffins

Ingredients:

  • 1 pkg (8 oz.) of softened cream cheese
  • ¾ cups softened butter
  • 2 cups of sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2-4 smashed bananas (depending on size; very over-ripe; basically black)
  • 3 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ bag peanut butter chips (I prefer Reese’s)

Directions:

  • Preheat the oven to 350 degrees and grease a loaf pan.
  • Mix 1 pkg (8 oz.) of softened cream cheese, ¾ cups of softened butter and 2 cups of sugar until it becomes a light, fluffy texture.
  • Beat two eggs into the mixture, one at a time, and then add ½ teaspoon of vanilla extract.
  • In a separate bowl, mix 3 cups of flour, and ½ teaspoon each of the following: baking powder, baking soda, and salt.
  • Once combined, slowly add that mixture to the creamy mixture.
  • Add smashed bananas and combine thoroughly.
  • Fold in peanut butter chips and divide into muffin pan. Top each with extra peanut butter chips if desired. Bake for 20-25 minutes or until a toothpick comes out clean.

 

 

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