Moist Banana Muffins

1. 1

   Preheat the oven to 350F.

2. 2

   Pop paper liners in the cups of a regular-size 12-muffin tin.

3. 3

   Place the flour, baking soda, and salt in a small bowl and whisk to mix.

4. 4

   Set the flour mixture aside.

5. 5

   Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat them until light and fluffy, about 3 minutes.

6. 6

   Add the eggs one at a time, then add the vanilla.

7. 7

   Blend in the mashed bananas and buttermilk along with the orange zest or cinnamon, if using.

8. 8

   Using a wooden spoon, add the flour mixture to the banana mixture in batches, mixing until each addition is just incorporated.

9. 9

   At the end the batter should be barely blended (it will be thick).

10. 10

    Fill each muffin cup liner three quarters full of batter.

11. 11

    Sprinkle mini chocolate chips evenly over the tops of the muffins, if using.

12. 12

    Bake the muffins until they spring back when pressed lightly in the center and a toothpick inserted into the center of a muffin comes out clean, 23 to 27 minutes.

13. 13

    Let the muffins sit in the muffin tin on a wire rack for 5 minutes, then gently turn them out of the tin and let them cool upright on a wire rack.

14. 14

    Serve warm or at room temperature.

15. 15

    Variation: Banana Bread

16. 16

    Preheat the oven to 350F.

17. 17

    Pour the batter into a 9 by 5inch loaf pan that has been greased with butter or sprayed with nonstick cooking spray.

18. 18

    Sprinkle the chocolate chips on top, if desired.

19. 19

    Bake the banana bread until a toothpick or wooden skewer inserted into the loaf comes out clean, about 45 minutes.

20. 20

    Let the banana bread cool in the pan on a wire rack for 10 minutes, then turn the loaf out of the pan and let it finish cooling upright on the wire rack.

* Per serving · 4 servings · Values may vary.