Have you been missing your Monday muffin fix like I have? After two muffin free Mondays brought on by holiday travel, I’m excited to get back into the swing of things with these blondie muffins. Honestly, I don’t know if I can even really call them muffins or if they should be considered breakfast or dessert, but whatever time of day you decide to have them, these muffins will satisfy your sweet tooth!
This week’s Muffin Monday recipe was a decadent Brownie Muffin. I decided to change things up.
Since I’m not a huge brownie fan I opted to make the brownie’s (in my opinion) tastier cousin, the blondie. I’ve never seen a blondie in muffin form so this was a bit of an experiment for me. I took all the usual-suspect ingredients of a blondie and adapted them to my favorite banana muffin recipe. Instead of rich cocoa powder, blondies are full of brown sugar that gives them a warm, caramel flavor.
The muffins turned out to have a surprising density and chewiness – like a blondie bar rather than a fluffy muffin – but it was a pleasant surprise that I thouroughly enjoyed. The bananas added fragrant sweetness while the swirl of nutella gave the muffins an added depth. Nutty, buttery and sweet, these muffins were a happy accident.
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Blondie Muffins with Bananas and Nutella
makes 12 muffins
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 bananas (1 mashed, 1 chopped)
- 2 tbl sp nutella
- Preheat oven to 350 degrees. Butter muffin pan and set aside. In a large bowl, whisk together flour, baking soda, and salt then set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add vanilla, then eggs and beat until combined. Add mashed bananas and beat until just combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped bananas and nutella.
- Divide batter among prepared cups, filling each about 3/4 of the tin. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.