Banana Chocolate Chip Muffins

What is the difference between a cupcake and a muffin? It can be a confusing question--answers range from size (muffins are bigger), frosting (only cupcakes have it), or appropriate consumption time (muffins go with breakfast). In reality, muffins are quickbreads (meaning they do not contain yeast and are usually leavened with baking powder); cupcakes are made of cake batter. The distinction lies in the ratio of the ingredients and how they are combined, giving them separate consistencies. Muffins have less fat and sugar and tend to be denser.

These muffins walk the line between cupcake and muffin. It is muffin batter, but the amount of butter and the quantity of eggs mean that these lean toward dessert territory. They are the closest I've come to mimicking the kind of giant, glistening muffins found in bakeries and coffee shops: soft, pillowy texture with fine crumbs and little pockets of melted chocolate. Tell yourself that the banana makes them healthier and be sure to top with sugar before they go in the oven.

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
3 eggs
2 large bananas
1/4 cup milk
1 cup milk chocolate chips

Directions
Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in a large bowl. Beat butter and sugar in a large bowl until creamy. Add eggs one at a time, until just blending after each addition. Beat in bananas, and then alternate adding the dry ingredients and milk until all combined. Stir in chocolate chips, and spoon batter into lined baking cups 3/4 full. Bake for 25 minutes.