Tuesday, August 4, 2015

Chocolate Banana Crinkle Muffins

Chocolate crinkle cookies are among my favorites.  They're delicious and so pretty with their wrinkly tops, chocolate cookies with powdered sugar coats!  I was obviously pumped to see a chocolate crinkle muffin, with added banana, no less.  They have those same crinkly tops as the cookies, but with granulated sugar rather than powdered.

Kenzie had me make these for her to give to a coworker for her birthday, which I did.  Unfortunately this means I can't tell you how they are.  But they smelled great, and looked great, so I think we can all assume how they came out.


chocolate banana crinkle muffins
yield about 14 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
1 large egg
1/3 cup canola or vegetable oil
1/4 cup sour cream or Greek yogurt
1 tablespoon vanilla extract
1 1/2 cups mashed ripe bananas (from about 3 medium/large bananas)
1 cup mini semi-sweet chocolate chips (regular size may be substituted)
about 1 teaspoon granulated sugar for each muffin for sprinkling


1) Preheat oven to 350 degrees.  Spray muffin pans, or grease and flour, or use muffin cup liners.

2) To a large bowl, add the first 6 ingredients, through salt, and whisk to combine.  Set aside.

3) To a medium bowl, add the egg, oil, sour cream, and vanilla, and whisk to combine.

4) Stir in the bananas.  Add the wet ingredients to the dry, and stir until just combined.  Batter is quite thick and prime 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.

5) Stir in the chocolate chips until just combined.

6) Turm batter out into prepared pans.  Each muffin cavity should be filled to about 3/4 full.  Sprinkle the top of each muffin generously with sugar, about 1 teaspoon each.  It looks like a lot but some is absorbed and some gets lost to the pan.  

7) Bake 20 - 25 minutes or until muffins are set, does, springy to the touch, and a toothpick inserted into a crack comes out clean.  Don't overbake.  Allow muffins to cool in pan about 10 to 15 minutes, or until they have 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.  These muffins actually taste better after 2 days.

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