Double Chocolate Strawberry Banana Muffins
Moist banana muffins studded with semi-sweet chocolate chips and fresh strawberries, with a deep cocoa flavor. These easy breakfast or snack muffins are boosted with optional espresso and a touch of maple for added depth.
Yield
12
Time
1 hour 5 minutes
Ingredients
3 large ripe bananas, finely mashed
1 1/2 cups (180 g) all-purpose flour
1/3 cup (28 g) unsweetened cocoa powder
3 tbsp (40 g) neutral oil (vegetable or canola)
3 tbsp (42 g) unsalted butter, melted
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) brown sugar
2 large eggs, room temperature
1/2 tsp (2.5 g) baking soda
2 tsp (8 g) baking powder
3/4 tsp salt
2 tbsp maple syrup (optional)
1 tbsp vanilla bean paste or vanilla extract
1/4 cup (60 g) sour cream or whole-milk Greek yogurt, room temperature
1 tsp espresso powder (optional)
1 cup (170 g) semi-sweet chocolate chips, plus extra for topping
3/4 cup fresh strawberries, diced, plus extra for topping
Instructions
Step 1
1. Preheat and line: Line a 12-cup muffin tin with paper liners or grease the cups lightly.
Step 2
2. Mash bananas: In a mixing bowl, peel and mash the ripe bananas until smooth with minimal lumps.
Step 3
3. Combine wet ingredients: Add the eggs to the mashed bananas and whisk 1–2 minutes until well combined. Stir in the oil, melted butter, granulated sugar, brown sugar, vanilla, sour cream (or yogurt) and maple syrup (if using). Mix until combined.
Step 4
4. Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt and espresso powder (if using).
Step 5
5. Fold dry into wet: Add the dry ingredients to the wet mixture and gently fold until just combined — do not overmix.
Step 6
6. Add fruit & chips: Fold in the chocolate chips and diced strawberries until evenly distributed, again taking care not to overwork the batter.
Step 7
7. Rest the batter: Let the batter sit at room temperature, undisturbed, for 30 minutes.
Step 8
8. Fill muffin tin: After resting, evenly distribute the batter among the prepared muffin cups (about 12 muffins). Top each muffin with additional chocolate chips and diced strawberries, if desired.
Step 9
9. Bake using temperature trick: Preheat your oven to 425°F (220°C). Bake the muffins at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for about 15 more minutes, or until a toothpick inserted into the center comes out clean.
Step 10
10. Cool and serve: Remove from the oven, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
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