Banana-Chocolate-Espresso Swirl Muffins
Originally featured in the Winter 2016 issue, this banana bread recipe quickly became a household favorite. We’ve since learned from our friend Michelle Lopez of the Hummingbird High blog to use every other well to give your muffins the room they need to rise high, and filling the empty wells with water helps the pan heat evenly and prevent warping. Additionally, tulip-style liners give these muffins the support they need to bake up tall and even, unlike regular liners, which can cause indentations in the dome. Last but not least, a quick burst of hot air in the oven kick-starts the rise, followed by a lower temperature for an even bake.
Banana-Chocolate-Espresso Swirl Muffins
Makes 12 muffins
Ingredients
3 tablespoons (15 grams) Dutch process cocoa powder1½ to 2 tablespoons (6 to 8 grams) espresso powder2 tablespoons (30 grams) boiling water2½ cups (313 grams) all-purpose flour¾ cup (150 grams) granulated sugar¾ cup (165 grams) firmly packed light brown sugar2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda2 cups (460 grams) very ripe mashed bananas (about 4 large bananas)⅓ cup (75 grams) vegetable oil¼ cup (60 grams) sour cream2 large eggs (100 grams), room temperature1 teaspoon (4 grams) vanilla extractTurbinado sugar, for sprinkling
Instructions
In a small bowl, stir together cocoa, espresso powder, and 2 tablespoons (30 grams) boiling water until dissolved.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and baking soda; make a well in center.
In a medium bowl, whisk together banana, oil, sour cream, eggs, and vanilla. Add banana mixture to flour mixture, stirring just until moistened. Stir 1 cup (270 grams) batter into cocoa mixture until combined. Cover and refrigerate batters for at least 1 hour or up to overnight.
Preheat oven to 400°F (200°C). Line every other cup of 2 (12-cup) muffin pans with tulip-style liners.
Using a 3-tablespoon spring-loaded scoop, scoop banana batter (about 45 grams each) into each prepared muffin cup. Using a 1-tablespoon spring-loaded scoop, scoop chocolate-espresso batter (about 15 grams each) onto banana batter. Using 3-tablespoon scoop, top each with another layer of banana batter. Gently tap pans on a kitchen towel-lined counter to settle batter.
Working with 1 muffin cup at a time, using the back of a spoon, make a shallow trench in center of batter in each muffin cup. Using a 2-teaspoon spring-loaded scoop, scoop chocolate-espresso batter (about 10 grams each) onto banana batter. Using a wooden pick, swirl batters together. Sprinkle turbinado sugar onto batter. Fill empty muffin cups halfway with water.
Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted incenter comes out clean, 15 to 20 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
The post Banana-Chocolate-Espresso Swirl Muffins first appeared on Bake from Scratch.