Last Updated on January 7, 2024 by My Back Kitchen
Savor the goodness of our Banana Chocolate Swirl Muffins – soft, cinnamon-kissed banana muffins with a luxurious chocolate espresso swirl. Baked to golden perfection, these treats promise a delightful blend of comforting flavors from ripe bananas and a hint of cinnamon, creating a soft and irresistible texture. Perfect for breakfast or a sweet afternoon indulgence, each bite takes your taste buds on a delightful journey. And if you’re craving more muffin inspiration, give our tempting Gingerbread Muffins a try! Enjoy!
-MBK
Banana Chocolate Swirl Muffins
Delight in our Banana Chocolate Swirl Muffins, soft cinnamon-infused treats with a decadent chocolate espresso swirl.
Ingredients
- 1 cup semisweet chocolate chips
- 2 cups all-purpose flour 256 grams
- 1 1/2 Tbsp. espresso powder 6 grams
- 3/4 cup granulated sugar 185 grams
- 1 tsp. baking soda 4 grams
- 1/2 tsp. kosher salt 3 grams
- 1 tsp. ground cinnamon
- 1 1/2 cups mashed banana
- 2 large eggs
- 1/2 cup vegetable oil 108 grams
- 1/4 cup buttermilk
- 1 Tbsp. molasses
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350 degrees. Line a 12 count muffin tin with paper liners or spray to coat well with cooking spray.
- In the top of a double boiler, melt the chocolate and espresso powder. Remove from heat and let cool. If you dont have a double boiler, this step can be done in the microwave by melting the chocolate for 5 seconds at a time, stopping to stir in between, until the chocolate is fully melted.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. In a separate medium size bowl, whisk together the eggs, banana, oil, buttermilk, molasses, and vanilla.
- Add the wet ingredients into the dry ingredients, stirring just until combined. Spoon the batter evenly into the prepared muffin tins. Using the back of a spoon, make a shallow hole in the middle of each muffin and place a dollop of the chocolate espresso mixture into each of them evenly. You can put as much or as little of the chocolate as you like depending on your taste.
- Using a toothpick, swirl the chocolate mixture into the muffin mixture.
- Bake until a wooden pick inserted in the center of a muffin comes out clean. 15 minutes. Let the muffins cool in the pan for about 5 minutes before removing. Serve warm or at room temperature.
Notes
Recipe adapted from Bake Magazine.
Nutrition
Calories: 343kcalCarbohydrates: 46gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 32mgSodium: 213mgPotassium: 312mgFiber: 3gSugar: 23gVitamin A: 80IUVitamin C: 2mgCalcium: 34mgIron: 2mg
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