Description
Decadent banana chocolate chip muffins enhanced with a rich brown butter mocha cream swirl, perfect for using up overripe bananas.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 1.5 cups medium ripe bananas, mashed (about 3 bananas)
- 0.5 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, semi-sweet or dark
- 4 tablespoons unsalted butter, for mocha cream swirl
- 0.5 cup cream cheese, softened
- 0.5 cup powdered sugar, sifted
- 2 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
- 0.5 teaspoon vanilla extract, for mocha cream swirl
- 2 tablespoons whole milk, for mocha cream swirl
Instructions
- Prepare Brown Butter Mocha Swirl: Melt 4 tablespoons of butter in a small saucepan over medium heat; continue cooking for 5-7 minutes until amber brown and nutty aroma develops. Pour into a bowl to cool. Combine browned butter with softened cream cheese, sifted powdered sugar, cocoa powder, instant espresso powder, and vanilla extract; beat until smooth. Add milk, 1 tablespoon at a time, until pourable consistency is reached; set aside to cool completely.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
- Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar. Whisk in the eggs, one at a time. Stir in the mashed bananas, whole milk, and 1 teaspoon vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
- Finish Batter and Add Chocolate Chips: Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined; do not overmix. Gently fold in the chocolate chips.
- Assemble Muffins: Divide half of the batter evenly among the 12 muffin cups. Spoon 1-2 tablespoons of the cooled Brown Butter Mocha Cream over the batter in each cup. Top each cup with the remaining banana chocolate chip batter.
- Swirl and Bake: Gently swirl the mocha cream into the batter using a small knife or skewer, making 1-2 quick motions. Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes, or until a wooden skewer comes out clean.
- Cool and Serve: Let muffins cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
To achieve high, bakery-style tops, start baking at a high temperature (400°F) for the first 5 minutes before reducing the heat. For a tender crumb, avoid overmixing the batter; a few lumps are acceptable. Ensure ingredients like eggs and milk are at room temperature for better incorporation. Store muffins in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 100 g)
- Calories: 420 calories
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: banana, chocolate chip, muffin, brown butter, mocha, cream swirl, easy dessert, bakery-style, comfort food