These banana chocolate swirl muffins fill the whole moist banana muffin with all the joy, and the whole chocolate ribbon is delicious!
Banana bread meets muffins and meets the perfect chocolate flavor. The result is an incredibly delicious muffin! This recipe is very simple and the baked muffins are amazing.
Easy way to make two muffin batter flavors
To get a pleasant chocolate swirl in a banana muffin we need regular banana muffin batter and chocolate muffin batter.
But instead of doing two separate batters to end up with, there is a clever, quick way to get a part of the chocolate batting. Here’s how to do this:
- Make a regular batter according to the recipe (spoiler alert: this is a super easy single water recipe).
- In a separate bowl, stir together the cocoa powder and boiling water until smooth.
- Scroll some banana paste into the chocolate mixture and stir to combine.
That’s it! Two flavors of banana batter!
How to assemble Banana Chocolate Swirl Muffins
For muffins, It is helpful to keep some things in mind:
- Don’t overthink Or how to layer the batter in a muffin cup with excessive pressure. It doesn’t have to be perfect!
- Each muffin cup There will be about 1/4 cup of bats in total (I use American brand muffin tin {Aff.Link} – the best muffin tin ever – If your muffin tin has a smaller/different cup, you may get more or more from the batch process fewer muffins, and you may need to use less batter so the muffins won’t spill).
- And more Regular banana batter is more than chocolate batter, which means each muffin cup will have about 3 tablespoons of regular banana batter and one tablespoon of chocolate batter (divided into four parts).
- These layers are as follows: Regular banana batter, chocolate, regular, chocolate.
- If there is extra batter, it doesn’t matter – Just look at the muffins and add a small spoon here and there until everything is even and the cups all have about the same amount of batter.
- Despite the name of the recipe, After layering, don’t spin the muffin paste together!
It doesn’t matter If the batter in each muffin cup is not completely even! I promise they are delicious no matter how layered they are.
Tried recipes
I’ve tested these muffins several times to get them right. My kids are happy every time.
“Oh, yes Those ones Muffin – Yes! ”
Not only are the muffins really fun (e.g., seriously, have fun), but they also have a stunning look.
A delicious banana muffin batter can be made even better by dark ribbons that run through the entire chocolate batter.
The final thought
You will notice that the chocolate effect in these banana chocolate swirl muffins is absolutely not overwhelming.
The chocolate swirl is simple, but a lot of– Add to classic flavors of fluffy banana muffins.
Only enough chocolate to make things interesting While still keeping the muffin in “the area that is still suitable for rest”. Although, if we are honest with each other in this very safe corner of the internet, I don’t think the full chocolate muffin (ahem or cupcake) for breakfast is wrong. But, you still understand.
Basically, what you really need to know is that these muffins are very good. You should make them. Just like, immediately.
One year ago: The best cut sugar cookies {my favorite recipe! }
Two years ago: My favorite chocolate molten lava cake
Three years ago: The best chicken tortillas
Four years ago: Classic mineral soup
Five years ago: Not real at all, but super delicious Instant Pot Red Coconut Noodles
Six years ago: Quick and easy egg roll frying pan
Seven years ago: A bucket of fudgy brownies
Eight years ago: Double Chocolate Mousse Cake
Nine years ago: Winter Mineral Soup with Garlic Bruschetta
Ten years ago: Stew beef and sweet potatoes with corn and green chili (slow cooker)
Banana Chocolate Swirl Muffins
- 1½ cup ((425 g) Mashed potatoes, about 4 medium bananas (see notes)
- ½ cup ((106 g) granulated sugar
- ½ cup ((106 g) Pack
- ⅓ cup ((61 g) Neutral flavored oils (such as canola oil, vegetables, grape seeds, avocados)
- ⅓ cup ((74 g) sour cream
- 2 Big ((100 g) egg
- 1 teaspoon Vanilla extract
- 2⅓ cup ((331 g) All-purpose flour
- 2 teaspoon baking powder
- ¾ teaspoon Salt
- ½ teaspoon baking soda
- ¼ cup ((twenty two g) Cocoa powder (natural, without sugar or Dutch)
- ¼ cup ((55 g) Boil or very hot water
- Jam sugar, for sprinkling (optional)
Prevent the screen from becoming dark
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Preheat the oven to 350 degrees Celsius. (If using a deep coated pan, reduce the oven temperature to 325 degrees. This recipe produces about 15 to 16 muffins, so you’ll need to bake a second smaller batch (or use a second muffin). tin).
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In a large bowl, add banana, granulated sugar, brown sugar, oil, sour cream, eggs and vanilla. Stir together until well combined.
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Add flour, baking powder, salt and baking soda. Mix until no dry stripes remain (the batter will be a little blocky; it doesn’t matter… don’t over-mix).
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In a medium bowl, stir together the cocoa powder and boiling water until smooth. Add 1 1/4 cup (325g) of banana batter to the chocolate mixture and mix until combined and there is no light colored batter (again, don’t over-mix).
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Enter each muffin cup: about 1 1/2 tablespoons banana batter, then 1 tablespoon chocolate batter, then another 1 1 1/2 tablespoons banana batter, plus another teaspoon or so of chocolate batter. See the notes below for additional tips for filling muffin cups and how to handle the extra batter.
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Sprinkle japonica on muffin cups if needed.
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Bake for 17 to 19 minutes, until the top of the muffin is gently flicked back.
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Remove the muffin from the tin can onto the wire rack for complete cooling.
Tips for filling muffin cups: Don’t overthink or stress about this part. Remember that you want to layer rather than spin the batsman. More banana batter than chocolate batter, so each muffin cup has more than half the regular batter and comes with a few teaspoons of chocolate batter. You will need about 1/4 cup batsman All For each muffin cup. I use a small (#80) cookie spoon for chocolate batter and a medium (#60) cookie spoon for regular batter (but I don’t fill the cookie training because #80 spoon is about 1 tablespoon and #60 spoon is about 2 tbsp).
If there is extra batter, it doesn’t matter – Just look at the muffins and add a small spoon here and there until everything is even and the cups all have about the same amount of batter.
I use American brand muffin tin. If you use a muffin tin with a slightly smaller/different muffin cup, you may get more or less muffin from the batch. Fill each muffin cup about 2/3 or slightly full with the batter (don’t fill the muffin tin if you live in a high altitude).
Serve: 1 muffin,,,,, Calories: 177KCAL,,,,, carbohydrate: 29g,,,,, protein: 3g,,,,, Fatty: 6g,,,,, Saturated fat: 1g,,,,, cholesterol: twenty threemg,,,,, sodium: 186mg,,,,, fiber: 1g,,,,, sugar: 14g
Recipe source: From Mel’s Kitchen Cafe (inspired by baking recipes from Scratch Magazine)
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