Chocolate Banana Muffins

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I was skeptical of a chocolate muffin that "teeters between breakfast and dessert." I don't want weak or healthy chocolate, I didn't want them to taste like a hot chocolate packet made with water instead of milk. But I forged ahead despite my reservations. These fall squarely in the muffin category, and yet they are nothing like I feared they would be - they are a treat worth looking forward to in the middle of the morning. I thought they didn't need a whole cup of sugar, so I only put in a scant 1/4 cup of the white sugar and I didn't miss it (to each their own though). 

From NYTimes: https://cooking.nytimes.com/recipes/1026065-chocolate-banana-muffins 

Yield:12 muffins
  • 1½ cups/192 grams all-purpose flour
  • ½ cup/47 grams Dutch-processed cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½  teaspoon ground cinnamon
  • ¾ teaspoon kosher salt (such as Diamond Crystal)
  • ½ packed cup/110 grams dark brown sugar
  • ½ cup/100 grams granulated sugar
  • 2 large eggs
  • ½ cup grapeseed or vegetable oil
  • 3 very ripe medium bananas, mashed (about 1½ cups) 
  • ¼ cup sour cream
  • 2 teaspoons pure vanilla extract
  • ⅓ cup/58 grams semisweet chocolate chips
Step 1

Heat oven to 450 degrees. Line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.

Step 3

In a large bowl, whisk together the wet ingredients: brown sugar, granulated sugar, eggs, oil, bananas, sour cream and vanilla extract.

Step 4

Then add the dry ingredients and chocolate chips and, using a flexible spatula, fold them into the wet ingredients by gently scooping some of the mixture from the bottom and folding it over the dry ingredients on top. Rotate the bowl and repeat until no streaks are visible. Do not overmix.

Step 5

Divide the batter evenly among the liners. Adjust the oven temperature to 350 degrees and bake until a toothpick inserted into the center of a muffin comes out with moist crumbs attached, 25 to 30 minutes. (Make sure you’ve got moist crumbs instead of melted chocolate on the toothpick.) Let muffins cool slightly in the pan then transfer to a rack to cool completely.

Step 6

Store leftovers in an airtight container at room temperature for up to three days or store in an airtight container in the freezer for up to one month. To reheat, wrap frozen muffins in foil and bake at 350 degrees until warm, about 10 minutes.

 

 

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