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