Banana Chocolate Swirl Muffins – Mel’s Kitchen Cafe

These banana chocolate swirl muffins maintain all of the delight of a moist, fluffy banana muffin with scrumptious ribbons of chocolate all through!

Banana bread meets muffin meets good trace of chocolate. And the result’s one extremely tasty muffin! This recipe is very easy and the baked muffins are beautiful.

Easy Method for Making Two Flavors of Muffin Batter

To get the pleasant swirls of chocolate within the banana muffins, we want each common banana muffin batter and chocolate muffin batter.

However, as an alternative of creating two separate batter start to complete, there’s a intelligent, fast option to choc-ify a portion of the batter. Here’s the best way to do it:

1. Make the common batter per the recipe (spoiler alert: it’s a brilliant simple one-bowl recipe).
2. In a separate bowl, whisk collectively cocoa powder and boiling water till clean.
3. Scoop in a number of the banana batter to the chocolate combination and stir to mix.

And that’s it! Two flavors of banana batter able to go!

How to Assemble Banana Chocolate Swirl Muffins

For the muffins, it’s useful to bear in mind a couple of issues:

• Don’t over suppose or over stress about the best way to layer the batter within the muffin cups. It doesn’t must be good!
• Each muffin cup can have about 1/4 cup of batter complete (I exploit a USA brand muffin tin {aff. hyperlink} – greatest muffin tin ever – in case your muffin tin has smaller/totally different dimension cups, you might get roughly muffins out of the batch, and you might want to make use of much less batter so the muffins don’t overflow).
• There is MORE plain banana batter than chocolate batter, which implies every muffin cup can have about 3 tablespoons common banana batter and a heaping one tablespoon of chocolate batter (layered in 4 elements).
• The layers go as follows: common banana batter, chocolate, common, chocolate.
• It’s okay if there’s further batter – simply check out the muffins and add tiny scoops right here and there till every part is evened out and the cups all have about the identical quantity of batter.
• Despite the title of the recipe, don’t swirl the muffin batters collectively as soon as layered!

It’s okay if the muffins aren’t fully uniform with the very same quantity of batter in every muffin cup! They are scrumptious regardless of how they’re layered, I promise.

A Tried-and-Tested Recipe

I examined these muffins out many instances to get them excellent. My youngsters have been delighted every time.

“Oh, it’s THOSE muffins – yay!”

Not solely are the muffins actually enjoyable to make (like, significantly, HAVE FUN WITH IT), however they’re beautiful in look.

The delectable banana muffin batter is made infinitely higher by the tasty darkish ribbons of chocolate batter running all through.

Final Thoughts

You’ll discover that the chocolate presence in these banana chocolate swirl muffins is unquestionably not overpowering.

The chocolate swirls are a minimalistic however a lot-appreciated addition to the basic flavors of the fluffy banana muffin.

There’s simply sufficient chocolate to maintain issues attention-grabbing whereas nonetheless maintaining the muffins solidly within the “still-appropriate-for-breakfast” territory. Although, if we’re being sincere with one another on this very secure nook of the web, I really feel there’s nothing incorrect with an all-chocolate muffin (ahem, or cupcake) for breakfast, both. But nonetheless, you get my level.

Basically, all you really want to know is that these muffins are exceptionally good. And it is best to make them. Like, instantly.

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Banana Chocolate Swirl Muffins

Yield: 18 muffins

Prep Time: 25 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 41 minutes minutes

• 1 ½ cups (425 g) mashed bananas, about 4 medium bananas (see notice)
• ½ cup (106 g) granulated sugar
• ½ cup (106 g) packed mild brown sugar
• ⅓ cup (61 g) impartial-flavored oil (like canola, vegetable, grapeseed, avocado)
• ⅓ cup (74 g) bitter cream
• 2 giant (100 g) eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups (331 g) all-function flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ½ teaspoon baking soda
• ¼ cup (22 g) cocoa powder (pure, unsweetened or Dutch-process)
• ¼ cup (55 g) boiling or VERY scorching water
• Coarse sugar, for sprinkling (non-obligatory)

Cook ModePrevent your display screen from going darkish

• Preheat oven to 350 levels F. (If utilizing a darkish-coated pan, cut back oven temperature to 325 levels F.) Line a muffin tin with paper liners. This recipe makes about 18 muffins, so you will have to bake a second smaller batch (or use a second muffin tin).

• In a big bowl, add the bananas, granulated sugar, brown sugar, oil, bitter cream, eggs, and vanilla. Whisk collectively till nicely mixed.

• Add the flour, baking powder, salt and baking soda. Mix till no dry streaks stay (batter shall be barely lumpy; that is okay…do not over combine).

• In a medium bowl, whisk collectively the cocoa powder and boiling water till clean. Add 1 1/4 cups (325 g) of the banana batter to the chocolate combination and blend till mixed and no streaks of sunshine coloured batter stay (once more, strive to not over combine).

• Into every muffin cup: scoop about 1 1/2 tablespoons banana batter, adopted by a scant 1 tablespoon of chocolate batter, adopted by one other 1 1/2 tablespoons of banana batter, and ending with one other teaspoon or so of chocolate batter. SEE NOTE BELOW FOR ADDITIONAL TIPS ON FILLING THE MUFFIN CUPS and what to do with further batter.

• Sprinkle a light-weight dusting of coarse sugar over the muffin cups, if desired.

• Bake for 17 to 19 minutes till the tops of the muffins spring again frivolously to the contact.

• Remove the muffins from the tin to a wire rack to chill fully.

Bananas: use very ripe bananas for the most effective taste and mash them totally so there aren’t a whole lot of giant chunks. 
Tips on Filling the Muffin Cups: don’t overthink or stress about this half. Just needless to say you wish to layer, not swirl, the batters. There is MORE plain banana batter than chocolate batter, so every muffin cup can have greater than half plain batter with a couple of small scoops of chocolate batter. You’ll want about 1/4 cup batter complete for every muffin cup. I exploit a small (#80) cookie scoop for the chocolate batter and a medium (#60) cookie scoop for the plain batter (however I don’t fill the cookie scoops all the best way since a #80 scoop is about 1 tablespoon and a #60 scoop is about 2 tablespoons). 
It’s okay if there’s further batter – simply check out the muffins and add tiny scoops right here and there till every part is evened out and the cups all have about the identical quantity of batter.
I exploit a USA brand muffin tin. If the muffin tin you’re utilizing has barely smaller/totally different dimension muffin cups, you might get roughly muffins out of the batch. Fill every muffin cup about 2/3 or barely fuller with batter (for those who dwell at high altitude, don’t fill the muffin tins fairly as full). 

Author: Mel

Course: Bread

Cuisine: American

Method: Bake

Serving: 1 muffin, Calories: 177kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 186mg, Fiber: 1g, Sugar: 14g

Recipe Source: from Mel’s Kitchen Cafe (impressed by a recipe in Bake From Scratch journal)