Tell me, chocolate lovers of the world…chocolate chips AND cocoa in one neat little muffin-y package? Is that enough chocolate for you? The reason I have to ask this is because I'm not the best judge of these things. I confess. I'm…uh…um…err…not chocolate's biggest fan. DON'T THROW THINGS AT ME! I wouldn't say I hate it–it's certainly not up there in peanut butter territory, which I loathe, detest and abominate with the fire of a thousand burning suns. I don't even actively dislike chocolate. I guess you could say I'm just indifferent to its charms. It's never my flavor of choice but every so often, I get a craving for it and when I do, I want something crave-worthy. I mean, who wants to waste a calories on something that's second rate, right?
These muffins are definitely crave-worthy and as much as I'm all ho-hummish about chocolate, I'm actually glad they were the January pick for the Avid Bakers Challenge. Each year, ABC chooses a source, either a website or book, and then picks the recipe of the month from that source. This year, we're baking from Christina Marsigliese's website, Scientifically Sweet. Christina's a professional pastry chef and baker AND a food scientist, so we not only do we get mouthwatering recipes but we get to geek out on the nerdy stuff too. The Swedish Chef meets Dr. Bunsen Honeydew (major Muppet reference!) But back to the muffins…
They're definitely a muffin for the chocolate lovers. They're richly flavored and super moist–no crumbly lumps here– with a very tender crumb, thanks to the addition of sour cream and BANANA! (I am most definitely NOT indifferent to banana.) And of course, like most muffins, they're quick and easy so if a craving hits, you can be all muffin-ed up in well under an hour.
So here the verdict from a non-chocolate fan: I liked them, I really liked them. But what do YOU think, all you chocolate-loving peeps out there?
double chocolate chip banana muffins
Makes 12 muffins
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened Dutch-processed cocoa powder
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 3/4 cup mashed ripe banana (about 2–3 medium bananas)
- 1/3 cup sour cream
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup canola oil
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Pre-heat oven to 350°F. Prepare a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, baking soda, cocoa powder, salt and cinnamon into a medium bowl and stir together.
- Combine the mashed bananas and sour cream in a large bowl and whisk together until smooth.
- Add the dry ingredients to the banana/sour cream mixture and stir gently until just combined, taking care not to overmix (overmixing makes for tough muffins).
- Fill the muffin cups evenly with batter, then bake for about 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean (don't worry about melty chips).
- Let cool in the pan for about 5 minutes, then transfer to a wire rack to fully cool.
Adapted from Scientifically Sweet by Christina Marsigliese
You want very ripe bananas for this. The browner the better. Christina also suggests freezing the bananas to help break down the fibers and make a smoother batter.
A spring-loaded ice cream scoop is the best tool evah for filling muffin cups.