small batch banana chocolate chip muffins

Small Batch Banana Chocolate Chip Muffins

These small batch banana chocolate chip muffins are packed with flavor thanks to a generous amount of bananas, sour cream, brown sugar, and mini chocolate chips! Their crumb tastes like your favorite banana bread, but with the addition of a crispy, sky-high, and domed muffin top! The recipe is small batch and makes only 6 muffins, perfect for a household of 2 to 4 people.

hand reaching for banana chocolate chip muffins

Why You Should Make Small Batch Banana Chocolate Chip Muffins

Here are all the reasons to make this banana chocolate chip muffin recipe:

This banana chocolate chip muffin recipe is small batch.

Most muffin recipes typically yield at least a dozen muffins; or, often times, more! However, this banana chocolate chip muffin recipe only makes a grand total of 6 muffins. Pretty cool, right? It’s the perfect amount for a small family of 4 (with extras for mom and dad, ehem).

These small batch banana chocolate chip muffins come together quickly.

I mentioned earlier that this small batch banana chocolate chip muffin recipe is based on the banana muffin in my cookbook, Weeknight Baking. In my cookbook, I exclusively share recipes that come together quickly (or can be broken down so that they are made quickly over the span of a few nights) and suitable for baking on weeknights. This recipe fits that criteria—the batter comes together in just 15 minutes!

This small batch banana chocolate chip muffins help prevent food waste.

It’s well known that the best banana baked goods are made with over ripened bananas. You know, the kind that are overly fragrant, and extremely spotty to the point of almost looking black? This banana chocolate chip muffin recipe takes full advantage of those bananas!

This small batch banana chocolate chip muffin recipe has ingredients that can be easily substituted with other similar ingredients.

In my cookbook, I also shared recipes with ingredients that are extremely adaptable. What does that mean? In theory, if you find yourself missing a certain ingredient, you can easily swap it out for something that you already have on hand! This will prevent you from having to make a last minute run to the grocery store, and encourage you to make do with what you have in your pantry. Be sure to check out the ingredients section below for all my substitution recommendations!

These small batch banana chocolate chip muffins store well.

Because these muffins have a generous amount of banana, sour cream, and brown sugar in them, they keep fresh and moist for days! Furthermore, you can save the batter for baking later, or freeze the finished muffins for enjoying far into the future.

banana chocolate chip muffins on a wire rack

Small Batch Banana Chocolate Chip Muffins Ingredients and Substitutions

Now that I’ve convinced you to make small batch banana chocolate chip muffins, here’s everything you need:

Shopping List for Small Batch Banana Chocolate Chip Muffins

  • bananas
  • sour cream
  • pure vanilla extract
  • all-purpose flour
  • baking soda
  • baking powder
  • kosher salt
  • unsalted butter
  • light OR dark brown sugar
  • large eggs
  • mini- OR regular-sized chocolate chips

And let’s talk about some key ingredients and potential substitutions:

Bananas

These small batch banana chocolate chip muffins use 5 ounces (or 142 grams) very ripe peeled bananas, from about 1 large banana or 2 medium bananas. This recipe works best if you use incredibly ripe, spotted, and almost black bananas. How ripe should bananas be for banana muffins? VERY ripe. Like “leaving them on the counter for another day is a bad idea because it would attract too many fruit flies” ripe.

Can I make banana chocolate chip muffins with yellow bananas?

Technically, yes, you can. But I guarantee you that the resulting banana muffins won’t be as moist as flavorful as the one that would have been if you’d used spotted black bananas. Why? As bananas naturally ripen, the fruit inside becomes more sugary and flavorful. Yellow bananas are still pretty starchy and don’t contain as much natural sugars and flavors.

How To Ripen Bananas for Banana Chocolate Chip Muffins

There are a ton of tips available online about how to ripen your bananas faster; below are the ones that work best for me:

  1. Separate the Bananas from the Stem
    Separating a bunch of bananas from their stem will help them ripen faster because doing so encourages the fruit to release ethylene gas. Ethylene gas is a byproduct of ripening fruit, and more of it will encourage the fruit to ripen and age faster.

  2. Place the Separated Bananas in a Paper Bag and Seal
    Placing all the individual bananas in a sealed paper bag will trap the ethylene gas, concentrating its quantity and increasing the fruit’s ripening process. But please note that you need to use a paper bag—a plastic bag will trap moisture and could potentially cause the fruit to mold.

  3. Store in a Warm Spot
    Warm temperatures can speed up the production of ethylene gas; I like to place the sealed bag near a “hot spot” in my kitchen (like on top of the fridge, or by the oven or range) and let it sit for a day or two.

  4. Use an Internet Hack (though I will side-eye you)
    If all of the the above still sounds too slow for you, you can always try the popular Internet hack of baking the bananas in the oven to get them to ripen immediately. While it’s fine in a pinch, it’s not really the same thing as ripening the fruit—in fact, Food52 interviewed a scientist who explains why. I know it’s a pain, sometimes the real thing is simply worth the wait!  

How to Make Banana Chocolate Chip Muffins With Frozen Bananas

Yes, you can make these banana muffins with frozen bananas! In fact, I even encourage you to do so. I love freezing overripe bananas for future baking projects. I put the bananas, skin and all, in a gallon-size zip top bag and freeze them. In the freezer, the peel turns entirely black (don’t panic, this is normal!). It then leeches oil into the fruit to make the bananas more flavorful.

When I want to use the frozen bananas in a recipe, I transfer them to the fridge, still in their bag, and thaw them overnight. Alternatively, if it’s a hot day, I thaw them on the counter at room temperature for a few hours on a plate. The plate is important—as the bananas thaw, they’ll release a large amount of liquid. Don’t throw it out! Simply dump the fruit and its liquid into a bowl. Whisk them together before using in the recipe as directed. That banana juice is actually the secret to the making the very best and crazy moist banana muffins.

Can I replace the bananas in this banana chocolate chip muffin recipe to make another kind of fruit muffin?

No, please don’t. Doing so would be a bit like making pumpkin pie without the pumpkin. You need the bananas to create the muffins’ structure and texture.

If you’re interested in making a different kind of fruit muffin, I suggest you check out these recipes for Copycat Levain Bakery Blueberry Muffins (and its small batch version). The small batch post instructs you on on how to replace the blueberries with another kind of fruit more suited to your preferences.

Sour Cream

You need 2 Tablespoons sour cream to make these small batch banana chocolate chip muffins.

What does sour cream to these banana chocolate chip muffins?

Sour cream adds moisture and flavor to these banana chocolate chip muffins, and gives the muffins a soft and tender crumb. But the best part? Sour cream adds a really subtle tang that is the secret je ne sais quoi to my banana muffin recipe.

What can I substitute for sour cream in this banana chocolate chip muffin recipe?

Yogurt: Sour cream can be substituted with plain, unsweetened full-fat regular OR Greek yogurt. AVOID using flavored yogurt since these have added sugars and artificial flavors that affect your banana bread. Finally, plain unsweetened yogurt is MORE acidic than sour cream. Substituting sour cream with yogurt in this recipe results in tangier banana muffins.

Crème Fraîche: Sour cream can be substituted with crème fraîche. However, note that crème fraîche is LESS acidic than sour cream. That means that your banana muffins will be less tangy than if you’d used sour cream.

Other Creamy Dairy Products: According to this New York Times article about recipe substitutions, sour cream can also be substituted with mascarpone, Neufchâtel, Quark, and more. However, I’ve never tried their recommendations myself—I can only vouch for crème fraîche and yogurt.

Brown Sugar

You need ½ cup tightly packed light OR dark brown sugar to make these small batch banana chocolate chip muffins.

Light versus Dark Brown Sugar

Brown sugar is granulated white sugar with a touch of molasses to give it its signature color and flavor. Because brown sugar contains molasses, it adds more moisture baked goods than granulated sugar otherwise would. Brown sugar is available in two varieties: light or dark. Dark brown sugar is my personal preference; because it contains more molasses, I find it to be more flavorful. However, you can use either in this small batch banana chocolate chip muffin recipe without altering its flavor too much.

Can I use white sugar instead of brown sugar in these banana chocolate chip muffins?

Sadly, no. At least, not if you want your banana chocolate chip muffins to look and taste like mine. Why? The molasses in the brown sugar makes brown sugar more acidic than white sugar. This acidic nature makes it react better with baking soda (which is alkaline in nature), the primary leavener in this recipe.

Leaveners are the ingredients in baking recipes that responsible for making the baked goods rise. They do so by reacting with other ingredients to create bubbles in batters and doughs. The reaction is usually activated when an acidic ingredient is mixed an alkaline ingredient, and/or the heat from the oven.

Because granulated sugar isn’t acidic in the same way, it won’t react with the baking soda as effectively as brown sugar. What does that mean for your banana chocolate chip muffins? If you use white sugar in this recipe, you’ll likely have muffins that are denser and flatter than mine. It might still be tasty, but I can’t wholeheartedly recommend it.

Can I use coconut sugar instead of brown sugar in these banana chocolate chip muffins?

Sadly, no. These banana chocolate chip muffins are mostly leavened by baking soda. What does that mean, exactly? Leaveners are the ingredients in baking recipes that responsible for making the baked goods rise. They do so by reacting with other ingredients to create bubbles in batters and doughs. The reaction is usually activated when an acidic ingredient is mixed an alkaline ingredient, and/or the heat from the oven.

In this muffin recipe, the baking soda reacts with brown sugar (which is slightly acidic, thanks to the molasses in it) to give the cookies their signature chewy texture. Unfortunately, coconut sugar does not have this same acidic quality and has a neutral pH level similar to that of granulated white sugar.

What does that mean for your banana chocolate chip muffins? If you use coconut sugar instead of brown sugar in this recipe, your muffins will likely be denser than mine. It might still be tasty, but I can’t wholeheartedly recommend it.

Mini Chocolate Chips

You need 1 cup mini chocolate chips to make these small batch chocolate chip muffins, plus more for garnish.

I don’t have mini chocolate chips. Can I use regular chocolate chips instead?

Yes, with reservations. I first tried this recipe with regular chocolate chips. While the resulting muffins were delicious, I preferred the way mini chocolate chips distributed themselves throughout the batter. With mini chocolate chips, it felt like I got more chocolate with every bite! With regular sized chocolate chips, I would only occasionally get some chocolate with every other bite or so.

And if you’re the kind of person who cares about food styling, I also found that the muffins looked prettier with mini chocolate chips. The regular sized chocolate chips spread out more as the muffin tops expanded in the oven—some of them also sank into the batter. The mini chocolate chips guaranteed more chocolate on the muffin tops.

That being said, if regular chocolate chips is all you have, go for it! The banana chocolate chip muffins will still be plenty tasty, I promise.

I don’t have chocolate chips. Can I used chocolate from a chopped chocolate bar instead?

Absolutely! In fact, I encourage it. In my cookbook, Weeknight Baking, I write that most chocolate chips are made with stabilizers that help keep the shape of the chocolate chips as they bake in the oven. Sometimes, these stabilizers can compromise the taste and quality of the rest of the chocolate. You can learn more about it in this Taste article (where yours truly is also quoted!).

However, most chocolate bars don’t use these stabilizers. As a result, chopped chocolate from chocolate bars has a smoother, creamier mouthfeel. They melt beautifully in the oven, too, resulting in puddles of chocolate throughout your baked good. Cool, right?

So if chocolate bars are all you have, feel free to use them in these banana chocolate chip muffins! Your muffins will probably even taste better than mine. Just make sure to chop the chocolate up into fairly small chunks. Think: ¼- to ½-inch pieces.

banana chocolate chip muffin crumb

How To Make Small Batch Banana Chocolate Chip Muffins

Here are the basic steps to make small batch banana chocolate chip muffins from scratch:

First, prep the ingredients.

  1. First, prep the ingredients for the banana chocolate chip batter. (Prep Time: 5 minutes)
    Luckily, prep for this recipe is fairly easily. Prep the bananas, then chop the chocolate if you’re using chocolate from bars. Then, make sure all the ingredients—specifically, the sour cream, butter, and egg—are at room temperature. Similarly, if you’re using frozen bananas, make sure they are at room temperature too. That’s it!

Next, make the small batch banana chocolate chip muffins.

  1. Next, make the banana chocolate chip muffin batter. (Work Time: 10 minutes)
    The banana nut muffin batter comes together in just 10 minutes or less. Simply cream together the butter, sugar, and egg, then add the dry ingredients in two parts. Finally, add the banana, sour cream, and vanilla, then mix in the chocolate chips.

  2. Then, assemble the small batch banana chocolate chip muffins. (Work Time: 5 minutes)
    One of the secrets to super tall and domed muffins is to fill up each cavity in the muffin pan with a generous amount of batter. And when I say generous, I MEAN generous. I instruct you to fill the paper liners all the way up to the brim with 6 Tablespoons of batter! It’ll seem like too much, but trust me. It’s the secret to super tall and domed muffin tops!

    As always, using the right tools will make the job go by quicker and faster. I like to use a 1-Tablespoon cookie dough scoop or a 3-Tablespoon cookie dough scoop to fill each cavity evenly and efficiently with the right amount of batter.

Finally, bake the small batch banana chocolate chip muffins.

  1. Finally, bake the small batch banana chocolate chip muffins. (Bake Time: 22 minutes)
    The banana chocolate chip muffins need 22 to 34 minutes in the oven. Because of all the chocolate in the recipe, it can be hard to tell when the muffins are done. A skewer inserted into the center of a muffin will likely come out with chocolate streaks, leading you to believe that it needs more time in the oven.

    So if you have a digital cooking thermometer, use it! Stick it in the center of a muffin, similar to how you would stick a skewer in a muffin to test for doneness. If the muffins are done, the thermometer should read any temperature between 190°F and 200°F.
banana chocolate chip muffins

Small Batch Banana Chocolate Chip Muffins Recipe Troubleshooting and FAQ

FAQ: Baking Equipment for Small Batch Banana Chocolate Chip Muffins

I don’t have paper liners for my muffin pan. Can I make these small batch banana chocolate chip muffins without them?

Yes, you can! You can forgo the paper liners completely and spray each cavity you’re planning on filling with a generous amount of cooking spray. See an example of that technique in this banana cinnamon muffin recipe and this copycat Levain Bakery blueberry muffin recipe.

Alternatively, you can cut up parchment paper into squares to make paper liners. They’ll look similar to the ones I used in this photo (which, lol, I actually bought online and now feel jipped, lol). Check out this tutorial from The Kitchn on how to do so.

I don’t have a muffin pan. Can I make these small batch banana chocolate chip muffins in another pan instead?

I’m sorry, but I don’t know. Whether it works depends on the kind of pan you use. And note that because this recipe is small batch, you’d likely need to double the recipe to fill big pans like a bundt pan, a 9 x 13-inch cake pan, and so on. If you’re interested in making banana bread, banana sheet cake, banana layer cakes, and more, I’ve included links to other banana recipes on my blog below.

Can I make these small batch banana chocolate chip muffins in a mini muffin pan?

Yes! In fact, I’ve already done the work of adapting it for a mini muffin pan for you. Check out this recipe for mini banana chocolate chip muffins! It’s basically the exact same recipe as this one, except mini!

Can I make these small batch banana chocolate chip muffins in a loaf pan to make banana bread?

Probably, but I don’t recommend it. The texture will be pretty different from regular banana bread—it will be much lighter and softer. You’d also likely need to double (or even triple!) the recipe to fill the pan. If you’re looking for a good banana bread recipe, may I suggest this banana bread with sour cream? It has many of the same ingredients as this banana muffin recipe.

FAQ: Small Batch Banana Chocolate Chip Muffins Recipe Techniques

Why do I need to fill the empty cavities of the muffin pan with water?

Great question! Filling the empty muffin cavities with water promotes even baking. Why? Most recipes are designed to fill all cavities of the muffin pan. Empty cavities will cause the air in the oven to move through the cavities at a faster rate, potentially changing the Bake Time of the recipe. And if you’re not careful, this can lead to overheating and overcooking of the filled cavities. So it’s best to just play it safe and fill the empty cavities with water to mimic how the pan would cook if it was 100% filled.

I want to make a regular sized batch of these small batch banana chocolate chip muffins. What should I do?

All you really need to do is double the ingredient quantities. I’ve listed them below to make your life easier, too:

  • 10 ounces (or 284 grams) very ripe, peeled bananas (from about 2 ½ large bananas, or 1 ¼ cups mashed bananas)
  • ¼ cup (2 ounces or 57 grams) sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups (9 ounces or 255 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • ¾ cup (6 ounces or 170 grams) unsalted butter, at room temperature
  • 1 cup tightly packed (7.5 ounces or 213 grams) brown sugar
  • 2 large eggs
  • 2 cups (12 ounces) mini chocolate chips

The ingredient quantities above should make 12 banana chocolate chip muffins.

FAQ: Storing Small Batch Banana Chocolate Chip Muffins

How To Store Small Batch Banana Chocolate Chip Muffins

The muffins can be wrapped individually in plastic wrap and stored at room temperature for up to 2 days.

Can I make the banana chocolate chip muffin batter and save it for baking later?

Yes, you can! This muffin batter keeps, unbaked, for up to 36 hours in the fridge. To refrigerate, simply cover the mixer bowl with a tight layer of plastic wrap and refrigerate.

When ready to bake, follow the instructions for scooping the batter into the muffin tin in the recipe. There’s no need to wait for the batter to come back to room temperature before baking! However, you may need to add 1 to 2 minutes of extra Bake Time to the recipe to compensate for the cooler batter.

Can you freeze banana chocolate chip muffins?

Yes! Place individually wrapped muffins in the freezer for up to 3 months. To serve, thaw them in the refrigerator the night before you’re planning on serving. You can then rewarm in the microwave, or sliced in half lengthwise in the oven or toaster oven with a pat of butter on each half.

Best Small Batch Banana Chocolate Chip Muffin Recipe Tips

Best Ingredient Tip

  • Bananas are listed in the recipe by weight, not volume or size. Why? It’s risky not to include exact measures for banana bread. Too little banana, and your banana bread will turn out dry, flavorless, and maybe even soapy tasting. Banana’s natural acidity helps neutralize the baking soda in the recipe, so without enough fruit, the banana bread will taste like baking soda! But go the other way and use too much banana, your bread will take forever to bake or collapse in the center. For best results, first peel the bananas, then use a digital scale to weigh the naked fruit. But for those of you who insist on volume measurements, use ⅔ cups mashed bananas, from about 1 large banana.

Best Equipment Tip

  • This recipe instructs you to fill your muffin tin with a generous portion of batter (around 6 Tablespoons per cavity). The batter is fairly thick, so it will its shape before and during baking, resulting in sky-high domes. Use a 1-Tablespoon cookie dough scoop or a 3-Tablespoon cookie dough scoop to fill each cavity evenly and efficiently with the right amount of batter.

Best Technique Tips

  • In the recipe below, I instruct you to fill the paper liners with 6 “scant” tablespoons of batter. What does that mean? Level off the cookie scoops every time before filling the muffin tin. If you don’t, you’ll likely only use around 5 Tablespoons of batter per muffin.

  • Don’t be afraid to use a generous amount of mini chocolate chips to garnish the muffins! As the muffin batter bakes in the oven, it expands in surface area. So it’s best to use more chocolate chips than you think you need to account for that! I used around 1 to 1 ½ teaspoons of mini chocolate chips per muffin when garnishing my muffins and they still look a little sparse. I would probably up it to 2 to 3 teaspoons of mini chocolate chips the next time I make this recipe!

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Get the Recipe: Small Batch Banana Chocolate Chip Muffins Recipe

This small batch banana chocolate chip muffins are packed with bananas, sour cream, brown sugar, and mini chocolate chips! The recipe makes 6 muffins.
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Ingredients

For the Small Batch Banana Chocolate Chip Muffins

  • 5 ounces (142 grams) very ripe, peeled bananas (see Baker's Tips for volume measures)
  • 2 Tablespoons (1 ounce or 28 grams) sour cream, at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 cup (4.5 ounces or 128 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 6 Tablespoons (3 ounces or 85 grams) unsalted butter, at room temperature
  • ½ cup tightly packed (3.75 ounces or 106 grams) light OR dark brown sugar
  • 1 large egg, at room temperature
  • 1 cup (6 ounces or 170 grams) mini chocolate chips, plus more for garnish

Equipment

  • a 6-cavity OR 12-cavity muffin pan
  • muffin paper liners
  • a 1-Tablespoon OR 3-Tablespoon cookie dough scoop

Instructions
 

For the Small Batch Banana Chocolate Chip Muffins

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 400°F. Line a muffin pan with six paper liners.
  • Mix the dry ingredients. In another medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Make the banana mixture. In a medium bowl, use a fork to mash the bananas, adding the sour cream and vanilla and stirring them into the mixture as you do. The mixture will be thick and chunky, but that's totally okay, I promise!
  • Beat the butter and sugar, then add the egg. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg, mixing until combined. Scrape down the bottom and sides of the bowl.
  • Add the dry ingredients, banana mixture, and chocolate chips. With the mixer on low, add the dry ingredients in two equal parts, adding the second half only when the first half has been just combined. Add the banana mixture all at once and beat on low until just combined. Add the chocolate chips and beat until evenly distributed. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Assemble the muffins. Use a 1-Tablespoon or 3-Tablespoon cookie dough scoop to fill each lined cavity with 6 scant tablespoons of the batter. Sprinkle the top of each muffin, aiming for the batter and avoiding the pan, with the chocolate chips for garnish. Pour warm water into the empty cavities of the muffin tin, filling them at least ⅔-rds of the way up.
  • Bake the muffins. Bake for 22 to 24 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with few crumbs attached. Cool in the muffin tin on a wire rack for 10 minutes, then turn the muffins out onto the rack.
  • Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap and stored at room temperature for up to 2 days.

Notes

  • Bananas are listed in the recipe by weight, not volume or size. Why? It’s risky not to include exact measures for banana bread. Too little banana, and your banana bread will turn out dry, flavorless, and maybe even soapy tasting. Banana’s natural acidity helps neutralize the baking soda in the recipe, so without enough fruit, the banana bread will taste like baking soda! But go the other way and use too much banana, your bread will take forever to bake or collapse in the center. For best results, first peel the bananas, then use a digital scale to weigh the naked fruit. But for those of you who insist on volume measurements, use ⅔ cups mashed bananas, from about 1 large banana.
  • This recipe instructs you to fill your muffin tin with a generous portion of batter (around 6 Tablespoons per cavity). The batter is fairly thick, so it will its shape before and during baking, resulting in sky-high domes. Use a 1-Tablespoon cookie dough scoop or a 3-Tablespoon cookie dough scoop to fill each cavity evenly and efficiently with the right amount of batter.
  • In the recipe, I instruct you to fill the paper liners with 6 “scant” tablespoons of batter. What does that mean? Level off the cookie scoops every time before filling the muffin tin. If you don’t, you’ll likely only use around 5 Tablespoons of batter per muffin.
  • Don’t be afraid to use a generous amount of mini chocolate chips to garnish the muffins! As the muffin batter bakes in the oven, it expands in surface area. So it’s best to use more chocolate chips than you think you need to account for that! I used around 1 to 1 ½ teaspoons of mini chocolate chips per muffin when garnishing my muffins and they still look a little sparse. I would probably up it to 2 to 3 teaspoons of mini chocolate chips the next time I make this recipe!
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
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Weeknight Baking:
Recipes to Fit your Schedule

Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.

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