Makes 24 regular muffins or about 7-8 dozen mini muffins
I had the privilege of having this recipe included in an innkeepers’ cookbook – Chocolate for Breakfast and Tea. As much as I love chocolate, I’m not always fond of chocolate muffins or breads—this is one exception. They are rich and moist, and our guests gobble them up.
1/2 cup butter, softened
1-1/3 cups sugar
1-1/3 cups sour cream
2 teaspoons vanilla
2 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 ripe bananas, mashed
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
- Preheat oven to 350 F. Grease or line muffin pans.
- In a large bowl, mix butter, sugar, eggs, sour cream and vanilla. Add flour, cocoa, baking powder, baking soda and salt all at once. Mix just until ingredients are blended. Stir in mashed banana, chocolate chips and walnuts.
- Fill muffin cups 2/3 to 1/4 full. Bake for 18-20 minutes or until a toothpick comes out clean—be careful not to hit a melted chocolate chip! Cool for 5 minutes; then remove muffins from tins, and place them on a rack to cool. Serve warm or at room temperature.