Chai Tea Banana Chocolate Chip Muffins
So much goodness baked into a single muffin right?!? Our fam is coming in town to visit for a long weekend and I wanted to bake a little something to welcome them to Nashville. Banana chocolate chip muffins are a go-to recipe for me...typically because our freezer is always stocked with bananas that have reached a lovely shade of brown. This time though, I wanted to change up my recipe a bit. A few weeks ago, I stumbled upon a recipe on Hummingbird High's blog for Early Grey Tea Cookies and was instantly inspired to try adding some loose leaf tea to one of my next baking projects.
This recipe does require a little extra time because you have to brown the butter and then let the tea steep and infuse the butter for at least 30 minutes (more if you want a deeper tea flavor). But the result is SO good...totally worth it if you ask me!
Well I'm off to show the fam around Nashville for the weekend, which will most certainly involve stuffing our faces full of delicious eats. Hope you all are off to enjoy fabulous weekends as well!
Chai Tea Banana Chocolate Chip Muffin
Adapted from King Arthur Flour – makes about 12 muffins
In a small saucepan, brown 1/4 c unsalted butter by melting over medium-low heat. Once the butter has melted, turn the heat up slightly and begin stirring occasionally, cooking butter until it turns a golden brown and develops a nutty aroma. Once you have browned the butter, remove from the heat and whisk in 1/4 c chai tea leaves and 1 tsp of vanilla extract. Make sure the leaves are thoroughly incorporated into the butter. Set aside for tea to steep and infuse butter for 30-60 minutes, depending on how strong you want the tea flavor to be.
Once the tea has infused the butter, preheat oven to 350 degrees F. Then place a fine-mesh sieve over the bowl of your standing mixer. Strain the tea and butter into the bowl, using a spatula or spoon to press down the leaves and squeeze out as much butter as possible.
Once you’ve squeezed out the butter, add the remaining 1/2 c softened butter and sugar to the mixing bowl and beat until smooth.
Beat in the mashed banana, then the egg, vanilla extract, and milk.
Add the baking powder, baking soda, salt and flour. Mix until all ingredients are combined and batter is smooth.
Stir in chocolate chips.
Pour batter into your muffin pan, filling each individual cup to the top. Sprinkle with turbinado sugar if desired.
Bake muffins for 20-22 minutes or until golden brown.
Cool muffins for about a minute before loosening and removing the muffins, allowing them to finish cooling on a cooling rack.
3/4 c butter
2/3 c sugar
1 c mashed banana (about 2 medium bananas)
1 large egg
1/2 tsp vanilla
1/3 c milk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c all-purpose flour
3/4 c semisweet chocolate chips
1/4 c loose-leaf chai tea (get the good stuff!)