Chocolate Banana Crinkle Muffins
User Reviews
5
Chocolate Banana Crinkle Muffins
Description
The recipe blends dry ingredients—flour, sugar, cocoa powder, baking soda, baking powder, and optional salt—with wet ingredients including egg, oil, sour cream, vanilla extract, and mashed ripe bananas. The mixture is gently combined to prevent overmixing, which can make muffins tough. Semi-sweet chocolate chips add pockets of melted chocolate in each bite. A sprinkle of granulated sugar on top before baking creates a crinkled textured surface once baked at 350°F.
The resulting muffins have a moist crumb from the bananas and sour cream, with a slightly dense yet tender texture due to the careful mixing process. Chocolate flavor is prominent but balanced with banana natural sweetness, making them suitable for breakfast or dessert. Mini loaf pans can be used for a different shape or quantity.
The muffins store well at room temperature for up to a week or can be frozen for longer keeping, with flavor improving a day after baking as the ingredients meld. They are easy to portion and carry for on-the-go enjoyment.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- pinch salt optional and to taste
- 1 egg large
- ⅓ cup canola oil or vegetable oil
- ¼ cup sour cream lite is okay; Greek yogurt may be substituted
- 1 tablespoon vanilla extract
- 1 ½ cups banana from about 3 medium/large bananas, mashed ripe
- 1 cup chocolate chips strongly recommended but regular size may be substituted, mini, semi-sweet
- 1 teaspoon granulated sugar for sprinkling, for each muffin
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields 13 or 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that’s easier) very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).
- To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
- To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.
- Stir in the bananas.
- Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.
- Stir in the chocolate chips until just combined.
- Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled to about 3/4 full, but not exceeding, or batter could overflow.
- Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.
- Bake at 350F for about 22 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it’s not a perfect test and you may hit melted chocolate chips which shouldn’t be confused with raw better. Don’t overbake, which is very easy to do with dark-colored items and start watching them closely at 20 minutes.
- Allow muffins to cool in pan for about 10 to 15 minutes, or until they’ve firmed up and are cool enough to handle.
Notes
- Muffins keep well in an airtight container at room temperature for up to one week.
- For longer storage, freeze muffins for up to six months, maintaining freshness.
- The flavor develops and improves after a day as the ingredients combine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 280kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 18mg | 6% |
| Sodium | 144mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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