Sunday, January 25, 2015

Chocolate Banana Crinkle Muffins

These were some of the best muffins I have ever made!  I got 12 regular muffins and 8 mini muffins.  They were super easy to make--so use those over ripe bananas and make these TODAY!
Chocolate Banana Crinkle Muffins

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup canola or vegetable oil
1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
1 cup mini semi-sweet chocolate chips (strongly recommended but regular size may be substituted)
about 1 teaspoon granulated sugar for each muffin, for sprinkling

Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan and one mini loaf pan (recipe yields 13 or 14 muffins, or one dozen plus one mini loaf; or simply discard excess batter if that's easier) very well with floured cooking spray or grease and flour the pan; set aside.

To a large bowl, add the first 6 ingredients, through optional salt, and whisk to combine; set aside.
To a medium bowl, add the egg, oil, sour cream, vanilla, and whisk to combine.

Stir in the bananas.

Add the wet ingredients to the dry, and stir until just combined. Batter is quite thick and is prone to having dry bits hiding at the bottom of the bowl. Make sure everything is incorporated without unnecessarily over-mixing or muffins will be tough.
Stir in the chocolate chips until just combined.

Using a large cookie scoop, 1/4-cup measure, or spoon, turn batter out into prepared pans. Each muffin cavity should be filled to about 3/4 full, but not exceeding, or batter could overflow.
Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each. It looks like a lot but I like the visual pop and contrast of the white and dark; noting some absorbs and some is lost to the pan.

Bake at 350F for about 22 to 25 minutes, or until muffins are set, domed, springy to the touch, and a toothpick inserted into a crack comes out clean or with a few moist crumbs, but no batter, noting it's not a perfect test and you may hit melted chocolate chips which shouldn't be confused with raw better. Don't overbake which is very easy to do with dark-colored items and start watching them closely at 20 minutes. Allow muffins to cool in pan for about 10 to 15 minutes, or until they've firmed up and are cool enough to handle. Muffins will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months. I find the muffins taste better on day 2 after the flavors have married.

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