Time 35m Yield 6 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips., Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining 1 tablespoon sugar. Bake until a toothpick inserted in the center comes out clean, 14-16 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Time 1h30m Yield 12 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside. Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 1h30m Yield 12 Number Of Ingredients 11 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, baking soda, and salt together in a bowl; set aside. Beat the bananas, butter, and sugar with an electric mixer in a large bowl until smooth. Beat in the egg, vanilla extract, and whiskey. Mix in the flour mixture until just incorporated. Fold in the coconut and chocolate chips, mixing just enough to evenly combine. Pour into muffin pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 37m Yield 12 muffins, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F Grease 9 muffin cups. In large bowl combine flour, sugar, baking powder, baking soda and salt. In small bowl beat oil and eggs together. Add bananas and vanilla. Add wet ingredients to flour mixture, stirring only until just blended. Stir in chocolate chips and walnuts (do not over mix). If batter is too dry, add another tablespoon vegetable oil. However, note that muffin batter should be on the thick, lumpy side. Fill muffin cups to about a 1/4 inches below the rim (about a scant ¼ cup batter per muffin cup). Bake for 18 to 22 minutes, or until golden brown and toothpick inserted into center comes out clean. Let stand several minutes before transferring to wire rack to cool.
More about “drunk monkey muffins recipes”
Yield 12 Number Of Ingredients 6 Steps:
Preheat your oven to 350 degrees F. Line your muffin tin with cupcake liners. In a small bowl, melt butter in the microwave. In a separate bowl, mix together cinnamon and sugar. Using a pair of clean kitchen scissors, cut each biscuit into 4-5 smaller pieces. You will have about 32-40 dough pieces total when you are finished. Dip each piece of dough in butter; making sure to cover the entire surface. Then roll the buttered dough around in the cinnamon and sugar mixture until it is completely covered. Place the cinnamon-covered piece of dough in a cupcake liner. Continue to dip each piece of dough in butter and then roll around in the cinnamon and sugar mixture. Place 3-4 pieces of dough in each muffin tin well, making about 10-15 muffins total. Place the muffins in the preheated oven and bake for 18-20 minutes, or until the muffins start to turn golden. You don’t want to overbake them because then they will be hard and crunchy; but if you don’t bake them long enough you might have uncooked dough in the center. Keep an eye on them while they cook and once they start to turn golden on top, they should be finished. Remove muffins from oven. In a mixing bowl, combine powdered sugar and milk and beat together with a whisk or electric mixer. If you want your frosting to be a little thicker, add in more powdered sugar. Use a spoon to drizzle frosting over the top of each muffin. Because the muffins are so hot, the frosting will absorb into the muffins fairly quickly, so feel free to top with more frosting if desired. Let the muffins soak up the frosting for a couple of minutes and then serve while the muffins are still warm. Enjoy!
