Double Chocolate Banana Muffins
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 18-23 min @ 375° |
| Source | 100 Morning Treats by Sarah Kieffer (pg 33) |
| Yield / serves | ~14 muffins |
| Rating | Very good |
Ingredients
- 1 1/2 c flour
- 3/4 c Dutch-process cocoa powder
- 2 t baking powder
- 1/4 t baking soda
- 1 1/4 c sugar
- 1 c mashed bananas (about 3 bananas)
- 1/2 c buttermilk, at room temperature
- 5 T unsalted butter, melted
- 3 large eggs, at room temperature
- 1/4 sour cream, at room temperature
- 2 t vanilla extract
- 3/4 t salt
- 4 oz semisweet chocolate, finely chopped
- Turbinado sugar, for sprinkling
Preparation
Position an oven rack in the middle of the oven and preheat the oven to 375°. Grease two standard twelve-cup muffin tins.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Make a well in the center.
In a large bowl or liquid measuring cup, whisk together the sugar, bananas, buttermilk, melted butter, eggs, sour cream, vanilla, and salt until completely combined. Pour the wet ingredients into the well in the dry ingredients and mix gently until almost combined. Fold in the chopped chocolate until just incorporated, being careful not to overwork the batter. It should not be completely smooth; there should be some visible lumps and bumps.
Scoop a scant 1/3 cup of the batter into each cup. The batter should fill the cups and mound slightly in each cavity (using a scoop helps the tops mound). Sprinkle the tops of the muffins generously with the turbinado sugar.
Bake until a toothpick inserted into the center of a muffin comes out with a few crumbs, rotating the pan halfway through baking, 18-23 minutes. Let the muffins cool in the tin for about 5 minutes, then gently remove them and transfer to a wire rack to cool for a few more minutes before serving.
Muffins are best eaten the day they are made, but can be stored in an airtight container in the refrigerator for 2 days.
