Double Chocolate Banana Muffins
User Reviews
5.0
6 reviews
Excellent
Double Chocolate Banana Muffins
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Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!
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Ingredients
- 1 1/4 cups (159 grams) all-purpose flour, measured correctly
- 1/2 cup (43 grams) Dutch-process cocoa powder
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1/2 teaspoon instant espresso powder, optional
- 1/2 teaspoon ground cinnamon, optional
- 1 1/2 cups (354 grams) mashed banana (from about 3-4 very overripe bananas)
- 1/2 cup (114 grams) sour cream, at room temperature
- 2 large eggs, lightly beaten, at room temperature
- 1/3 cup (80 grams) vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup (128 grams) semisweet chocolate chips
- 1/3 cup (64 grams) mini semisweet chocolate chips, for topping
Instructions
- Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
- In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
- Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
- Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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