Chocolate Stuffed Banana Muffins

Updated at: Thu, 17 Aug 2023 06:02:04 GMT

Step 1

Pour into a dish and chill in the refrigerator for 1 hour. After it has set, scoop and roll balls of chocolate with a melon baller or teaspoon. Roll 16 balls for standard size muffins, roll 8 balls for jumbo muffins. Place on a tray lined with wax or parchment paper and freeze for 30 minutes.

Step 2

Heat heavy cream, chocolate, and butter in a saucepan over low heat. Whisk constantly until melted and smooth.

Step 3

In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside.

Step 4

Preheat oven to 425F and prepare a muffin tin with liners.

Step 5

Combine melted butter, sugar, vanilla, buttermilk, and mashed bananas. Mix until combined.

Step 6

In a separate bowl mix together flour and baking soda.

Step 7

Gently fold wet ingredients into the dry ingredients. It's important not to over-mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining.

Step 8

Toss the 1 cup of chocolate chips with 1 tbsp of flour. Then gently fold into the batter.

Step 9

Scoop or spoon the muffin batter into the muffin liners until halfway full. Insert chocolate ganache ball, then cover with batter.

Step 10

Melt chocolate chips in microwave, stirring every 20 seconds. Spoon the melted chocolate chips onto each muffin and swirl it around with a toothpick. Spoon some of the melted chocolate onto each muffin and swirl it around with a toothpick.

Step 11

Generously top each muffin with the crumble mixture.

Step 12

Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes**

Step 13

Let cool in the muffin tin for about 10 minutes, then transfer to a cooling rack.

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