banana chocolate espresso swirl muffins

banana chocolate espresso swirl muffins

happy june!

my elementary school had book fairs twice a year. i didn’t go each time there was one at school, but i remember going to one with my dad and we bought two books: a calvin and hobbes comic book and another book named “mistakes that worked.” they had cartoon drawings and backstories of mistakes that have worked, such as post-its and chocolate chip cookies! i’m pretty sure it’s still in my room back in LA.

 
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i bring this up because doing things like that with my dad is a fond memory of my childhood, and these muffins i’m about to write about were also a mistake that worked.

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i misread the recipe when i was prepping for a fellowship brunch potluck. it kinda stuck, and i haven’t tried the original yet. basically, instead of mixing chocolate and espresso with the batter, i mixed them together separately and then swirled them on top of the muffins. when warm, it’s a delicious banana muffin with a melty chocolate-espresso top. at room temp, it’s still a delicious banana muffin with spices and chunks of chocolate- kinda like a chocolate chunk muffin!

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either way, it’s moist and delicious, and i love the nutmeg and espresso flavors with the banana. i enjoy eating them warm because i like the gooey chocolate, but between you and me, it’s because i like to “taste test” my batches. 🤷🏻‍♀️

 
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baker’s notes: when it comes to the swirled chocolate top, the more chocolate you add, the bigger the chocolate chunk will be at the top of your muffin. try smaller dollops or swirl a little more. i’ll add these notes in the recipe!

 
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banana chocolate espresso swirl muffins

makes about 18 muffins
from
bake from scratch

muffins
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
1 1/2 cups mashed banana (about 3 bananas)
2 large eggs
1/2 cup flavorless oil
1/4 cup buttermilk
1 tablespoon unsulphered molasses
1 teaspoon vanilla extract

swirl
1 cup semisweet chocolate chips
1 1/2 tablespoons espresso powder

 

preheat oven to 350 f. line a standard muffin tin with paper liners or spay with cooking spray.

in a large bowl, mix together the dry ingredients- flour, sugar, baking soda, salt, cinnamon and nutmeg. in a medium bowl or large measuring cup, whisk together the wet ingredients- mashed banana, eggs, oil, buttermilk, molasses, and vanilla. pour the wet mixture into the dry, and stir until just moistened.

in a small bowl, melt the chocolate chips in the microwave, stirring after 20-30 second bursts until the chips are melted. mix in the espresso powder. it will be grainy.

divide the muffin batter evenly into the prepared tin, filling each cup about two-thirds full. spoon a small dollop of the melted chocolate over each batter-filled cup, and swirl in the chocolate with a toothpick. per my notes above, you want to dollop small amounts so you don’t have a giant chocolate chunk on top of your muffin when they cool to room temp.

bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out batter-free. you may get some melted chocolate, but that’s ok! let the muffins cool slightly before serving warm!

 
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sdg,

grace