Manfaatkan Pisang Bekas untuk Membuat Muffin Pisang Cokelat Chip yang Lembap

00:00 Introduction: Preheat oven to 220 °C and line a 12‑cavity muffin tin with paper liners. 00:26 In a large bowl, mix mashed bananas, melted butter, and sugar until smooth. 02:20 Add buttermilk, egg, and vanilla extract, stirring until combined. 03:09 In a separate medium bowl, whisk flour, baking powder, baking soda, and salt. 03:34 Combine the dry ingredients with the wet mixture, folding until about 50 % incorporated. 04:08 Fold in chocolate chips. 04:44 Divide the batter evenly among the prepared muffin tin, topping each with extra chips and a sprinkle of sugar if desired. 05:49 Bake at 220 °C for 8 minutes, then lower the temperature to 175 °C and bake for an additional 7–8 minutes until a toothpick comes out clean or with a few moist crumbs. 06:19 Let the muffins cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely. Chocolate chips can be milk or semi‑sweet; store in an airtight container at room temperature for up to 4 days or freeze individually for up to 3 months.