Banana Chocolate Espresso Swirl Muffins
What better way to spend a cold New England Sunday than to make a delicious treat to enjoy with a hot cup of tea! I bought a great magazine a few weeks ago called Bake. The beautiful photography caught my eye and when I opened the magazine I was delighted to find an array of recipes – all sounding better than the last!! I could hardly wait to try baking something! In honor of Valentines Day I picked up muffin shaped tins at Target and all the necessary ingredients to make these decadent muffins!
In case you want to give the recipe a whirl yourself I am including it here:
1 cup semisweet chocolate morsels
1 1/2 tablespoons espresso powder
2 cups all-purpose flour
3/4 cup of sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon grated fresh nutmeg
1 1/2 cups mashed banana
2 large eggs
1/2 cup vegetable oil
1/4 cup buttermilk
1 tablespoon molasses
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Line muffin tins with parchment liners or coat well with cooking spray.
In a double boiler melt chocolate with espresso powder. Remove from heat and let cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Make a well in the center of mixture. In a medium bowl, whisk together mashed banana, eggs, oil, buttermilk, molasses, and vanilla. Add to dry ingredients, stirring just until moist.
Spoon 1 1/2 cups batter into a separate bowl, stir in chocolate-espresso mixture.
Spoon banana batter into prepared muffin cups, filling two-thirds full. Using the back of a spoon, make a shallow trench in the middle of each muffin cup.
Spoon in chocolate-espresso batter, and swirl with a wooden pick.
Bake until wooden pick inserted in center comes out clean, 25-30 minutes.
Let cool and serve!
The winter issue of Bake Magazine is still on sale if you want to pick up a copy to get even more amazing recipes like the one posted here!
-Posted by Tara L. Callow