Cookie Butter Chocolate Chip Muffins
In part of an attempt to clean out half used things from my pantry, I decided to make some cookie butter muffins with chocolate chips. As much as I enjoyed the cookie butter banana bread I made awhile back, these muffins were amazing. I made them to be large bakery-style muffins, and they ended up with the perfect muffin texture. Chocolate chips, lots and lots of chocolate chips, of course, help make everything better. I sent leftovers to work with Dustin and they seemed to go over well. If the cinnamon and gingery flavors of cookie butter don't sound quite right for summer, bookmark this recipe and try it come fall, you won't regret it!
Cookie Butter Chocolate Chip Muffins
yields 9 large muffins
- 2 ripe bananas, mashed
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup cookie butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 425°. Line a muffin tin with 9 paper baking cups.
- In a large bowl, combine the mashed bananas, vegetable oil, brown sugar, egg, vanilla extract, and cookie butter until smooth.
- In a medium sized bowl, whisk together the flour, baking powder, and salt.
- Using a wooden spoon, stir in the flour mixture until all is moist, but do not over mix.
- Fold in chocolate chips.
- Divide the batter among the 9 baking cups.
- Bake for 5 minutes then turn the oven temperature down to 350º without opening the oven door and bake for another 25 minutes or until a toothpick inserted into the center comes out cleanly.
- Allow to cool in the pan for about 15 minutes then transfer to a cooling rack.