HAZELNUT-CHOCOLATE CHUNK BANANA MUFFINS

2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs, room temperature
1 cup mashed ripe banana
1/3 cup milk, room temperature
1 1/2 tsp vanilla extract
9 oz bittersweet chocolate candy bar with hazelnuts, cut in 1/2-inch pieces*

Preheat oven to 375 degrees F. Lightly butter twelve 2 3/4 X 1 1/4-inch muffin cups and the edges surrounding the cups.

In a large bowl, stir together flour, baking powder, baking soda, and salt; set asdie.

In another bowl, using electric mixer, cream butter and sugar for 1 to 2 minutes, until light and fluffy. Beat in eggs. Stir in bananas, milk, and vanilla. (The mixture will look curdled.) Add flour mixture and stir just to combine. Stir in chocolate chunks. Spoon batter into prepared muffin cups.

Bake for 20 to 25 minutes, or until a tester inserted in center comes out clean. Remove muffin tin(s) to wire rack. Cool for 5 minutes before removing muffins from tins.

Serve warm, or cool completely and store in an airtight container at room temperature. These muffins freeze well.

*You can substitute any favorite nut-chocolate bar combination.

Makes 12 muffins
Adapted from source: Quick Chocolate Fixes: 75 Fast & Easy Recipes For People Who Want Chocolate - In A Hurry! by Leslie Weiner, Barbara Albright