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.
lynn @ the actor's dietDecember 5, 2011
mmmm i might have to do muffin monday tomorrow!
Anita MenonDecember 5, 2011
That is an interesting take. The Muffin looks really yummy
MariaDecember 5, 2011
Delicious! After reading this, I’m starving. Thanks for the opportunity for fridge dive 🙂
Bianca @ South Bay Rants n RavesDecember 5, 2011
Never seen a blondie muffin. Looks good. Taking notes for when I crave a blondie! Loving the natural combo of nutella & bananas!
NastassiaDecember 5, 2011
Bianca- The combo worked out well 🙂
Aimee @ Food: Je t'AimeeDecember 5, 2011
What a gorgeous adaptation! So creative! I love that big, beautiful slice of banana on the top, too. Your description of these muffins has me craving one… as if I haven’t had enough sugar over the past few days! 😉
Baker StreetDecember 6, 2011
What a fabulous adaptation N! Love it! So creative and delicious!
Banana WonderDecember 6, 2011
Although I don’t do banana flavored things, I would bite into this per nutella goodness. Would strawberries and whipped cream work instead? ;P
Carrie @ poet in the pantryDecember 6, 2011
I’ve never heard of a blondie muffin before, but why not? What a great adaptation!
F for FoodDecember 6, 2011
Though I originally hesitated (cooked fruit), I was fortnate enough to sample this Muffin Monday muffin and it was awesome!
Stay-At-Home-ChefDecember 6, 2011
Blondie Muffins?!?! Genius! They look amazing and I’m betting they tasted just as good. Great adaptation of this recipe!
RowDecember 8, 2011
Oooh, looks yummy! Gotta try this recipe out!