Got ripe bananas?
Got a chocolate craving?
Can’t face one more banana bread?
These muffins are for you.
Eat them for breakfast, dessert, midnight snack, mid-morning snack, midnight and mid-morning snack, afternoon tea, party treat. Heck, slip one in your purse.
They’re a compact, very chocolaty, anytime treat.
This recipe is from Sarah Kieffer’s cookbook 100 Morning Treats. Kieffer’s book is available through your local bookstore or on Amazon here. She is also the author of the wonderful cookbook 100 Cookies.
Here is the recipe for Double Chocolate Banana Muffins as I prepared it in my kitchen:
Double Chocolate Banana Muffins
March 12, 2024
Ingredients
- 1 1/2 C. all-purpose flour
- 3/4 C. Dutch-process cocoa powder
- 2 t. baking powder
- 1/4 t. baking soda
- 1 1/4 C. granulated sugar
- 1 C. mashed bananas
- 1/2 C. buttermilk (room temperature)
- 5 T. unsalted butter (melted)
- 3 large eggs (room temperature)
- 1/4 C. sour cream (room temperature)
- 2 t. vanilla extract
- 3/4 t. salt
- 4 oz. semi-sweet chocolate chips
Directions
- Step 1 Prepare a 12-cup muffin tin by spraying it with baking spray.
- Step 2 Preheat oven to 375 degrees F. and position baking rack in the middle of the oven.
- Step 3 Mix flour, cocoa powder, baking powder and baking soda together in a large bowl, making a well in the center of the mixture. Set aside.
- Step 4 In a large bowl, whisk together granulated sugar, bananas, buttermilk, melted butter, eggs, sour cream, vanilla and salt. Add this wet mixture to the dry mixture, pouring the wet mixture into the well you made in the dry mix. Mix gently and then gently mix the chocolate into the mixture. Do not overmix.
- Step 5 Using a 1/3 C. measure, scoop batter into the cups of your muffin tin. Bake at 375 degrees F. for about 20 minutes. In her cookbook introduction, Sarah Kieffer points out that ovens are like temperamental divas. So watch your muffins carefully and be prepared to bake your muffins as long as your particular diva oven dictates. Your muffins are done when a toothpick inserted into the middle of one of the muffins comes out clean. When your muffins are properly baked, remove the muffin tin from the oven and let the muffins cool for about 5 minutes before you remove them from the pan onto a wire rack to finish cooling.
