Chocolate Chip and Banana Muffins

没有t the best muffins I've made. Saw the high number 5* reviews and went from there. Checked the reviews AFTER making them...won't do that again! Seems that except for about 3 reviews that were not 5*, all the other reviews were done on the same day and all 5*.
Imagine that?!

These muffins were a disaster! Having missing measurements for the butter left me with muffins that burnt before the recommended time was up. The excessive butter rendered the muffins basically tasteless.
Hopefully a more realistic review will reduce the rating on this recipe so another unsuspecting home cook won’t end up with a waste of time and energy.

I too wish F&W had more editing of their recipes. The butter is a glaring oversight. I used 1.5 cups as it seemed to be in keeping with the format of the recipe. Although the flavor was still good, the bottom of the twins were swimming in butter. So 1.5 sticks it is. I don't have an issue with showing weights and measures as in the chocolate chips as both 1 cup and 6 oz can both be true in as nothing but liquids. Get with the program Food and Wine editors!

I gave this a five but what I don’t understand is how someone publishes basic math incorrectly!!!!!!!! A cup is 8 ounces, not six!!!!!!!

Excellent recipe. Made it a exactly as specified, except baked for 29 minutes. One point of clarification is the 1.5 butter (melted) might be confusing for those not in the US making this recipe. I assumed it meant sticks of butter, although that’s not specified. I weighed out 170g butter then melted it.

These turned out great, though as a cook Im always trying new things... I added cinnamon, nutmeg, sugar-free blackberry preserves, vanilla, milk chocolate chips & fine shredded coconut flakes & substitute coconut oil for butter. Love this recipe.

These were wonderful! I cooked for 28 minutes and a couple were still a little too moist so I left those few in a little longer. The tops were darker than I would like but it didn't affect the flavor at all. They were a bit sweet so I think next time I'll use 1/4 cup less sugar. (disclaimer, I don't have a big sweet tooth). I think this recipe is close to perfection as it is. I am now wondering if I can make a chunky applesause and use this to make apple cinnamon muffins.

These are amazing. Just like my grandmothers recipe!! The only thing is I baked my first batch at 350°F for 28 minutes, but the muffin ended up being too dark, almost burned and were a little tough, so my toddler wasn’t too thrilled. The next batch I put in for 20 minutes and they came out perfect and my toddler devoured an entire muffin and asked for more! They’re really light and moist, unlike a few other recipes I’ve tried. Next time I make them I’ll probably cut the sugar out and add some organic coconut sugar and honey, and split the flour and do 1 cup whole wheat flour. Also I won’t be adding salt into the muffins since it seemed a little salty.

This is a great recipe that uses a minimal number of ingredients. I chopped some full-sized chocolate chips because I had no minis. Made exactly 24 regular muffins.

These are incredible... I added a little vanilla as well and used salted butter.

Very soft, moist and so delicious!

I put in a little more banana and a little less sugar and it still came out nicely.

These came out really great! I want to try to make them "healthier" any suggestions on how to incorporate whole wheat flour or almond flour??

Excellent. I used 4 large bananas and 3/4 cup crushed pecans. I added a smidge of vanilla extract and almost extract too, maybe 1/2 tsp each. Very yummy.

Nice! Sometimes when I try to use so much bananas it tastes too much like it covering up the other flavor which I don't like, but your recipe was perfect! Love it.

Awesome muffins this batch makes heeps