Banana Mocha Chocolate Chip Muffins

This decadent morningtime treat is a recipe from The Cheese Board Collective Works. The Addition of coffee in the batter lends a subtle, richness to the batter that even coffee-haters will like.

Makes 12-18 muffins depending on size of muffin cups

1 egg
1 egg yolk
2 bananas, mashed
1/2 teaspoon vanilla extract
1/2 cup strong brewed coffee, cooled
1 cup sour cream or plain yogurt
2 1/4 cup flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1-inch cubes
1 cup chocolate chips

Preheat the oven to 375 degrees, and generously butter bottom and sides of muffin cups, or use paper liners.

In a medium bowl, combine the egg, egg yolk, bananas, vanilla, coffee, and sour cream. Whisk well to blend.

Sift flour, baking soda, baking powder together into a large bowl. Add salt and sugar, and mix well. Using a hand beater, or electric stand mixer set at a low speed, add the butter pieces one at a time, until completely incorporated, about 4 minutes. Butter should be cut into flour mixture slowly, eventually resembling small peas. Mix in chocolate chips. Make a well in the mixture. Pour in wet ingredients. With a wooden spoon, blend in the wet ingredients, careful not to overmix.

Spoon the batter into the muffin cups, until batter is just peaking over the top of the pan. Bake for 25-30 minutes, or until muffins are golden brown. Remove from the oven and cool for 10 minutes before eating.