Champagne Banana Cupcakes
Champagne Banana Muffins are chocolate chip banana muffins that rise high thanks to a combination of baking powder and champagne.
Servings 8
Cost 5
Ingredients
- 1 ½ cups 6.7 oz all-purpose flour, weigh or stir it and aerate before measuring lightly
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¾ cup very mashed ripe banana 1 ½ bananans
- 1 teaspoon vanilla extract
- ½ cup extra dry champagne
- ½ cup mini chocolate chips or pecans
Instructions
- Preheat oven to 425 degrees. Line 8 to 10 muffin cups with paper liners.
- Whisk together the flour, baking powder and salt and set aside.
- In a large mixing bowl, beat the egg with an electric mixer until very light, then add the sugar and beat until thick and yellow. Gradually add the oil, beating all the while.
- With a mixing spoon or heavy duty scraper, add the flour mixture and stir until blended. It will be very thick. Stir in the banana until it is fully blended. Add the champagne and stir until thick and smooth. Stir in chocolate chips (if using).
- Divide the batter evenly between the muffin cups.
- Place in the oven and bake at 425 degrees for 5 minutes.
- REDUCE OVEN HEAT TO 375 degrees and continue baking for an additional 18-20 minutes or until tops appear set.
- Remove from the oven and let the muffins cool for about 5 minutes before removing them from the tin.
Notes
My muffin papers are slightly taller, so even though I baked these in standard size muffin tins, the papers might have held slightly more batter. I got 8 muffins. You may get 10 or 12. If your muffins are smaller, bake time will be slightly shorter, so check after 15 minutes at 375.