Banana Chocolate Espresso Swirl Muffins

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their Bread Collection cookbook you can buy it: here

Chocolate banana espresso swirl muffins! I don’t think I need to say anymore, just get in my stomach!

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their Bread Collection cookbook you can buy it: here

Ingredients

• 1 cup (170 grams) semisweet chocolate morsels
• 1½ tablespoons (27 grams) espresso powder
• 2¼ cups (281 grams) all-purpose flour
• ¾ cup (150 grams) granulated sugar
• 1 teaspoon (5 grams) baking soda
• ½ teaspoon (1.5 grams) kosher salt
• 1 teaspoon (2 grams) ground cinnamon
• ½ teaspoon (1 gram) grated fresh nutmeg
• 1½ cups mashed banana
• 2 large eggs
• ½ cup (112 grams) vegetable oil
• ¼ cup whole buttermilk
• 1 tablespoon unsulphered molasses
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Line 8 jumbo muffin cups with parchment or paper liners, or spray with cooking spray.
2. In the top of a double boiler, melt chocolate with espresso powder over simmering water. 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 moistened. Spoon 1½ cups (330 grams) batter into a separate bowl, and stir in chocolate-espresso mixture.
3. 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 a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 5 minutes. Serve warm or at room temperature.