Banana chocolate espresso swirl muffins from Bake from Scratch: Artisan Recipes for Home Bakers (page 183) by Brian Hart Hoffman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellilee on February 28, 2022

    Baked these up for breakfast using new jumbo muffin tins. These were the prettiest muffins ever out of the oven - such a nice swirl. The banana and chocolate flavors dominated. I fear the missing espresso flavor may have been due to the fact that I substituted espresso powder with instant espresso coffee. I doubled that ingredient but still found it missing that coffee flavor.

  • Zosia on May 23, 2020

    These were very good, tender muffins that weren't too sweet thanks to the espresso-laced chocolate marbled throughout. I used a trick I learned from another muffin recipe and swirled the 2 batters together in one of the mixing bowls before scooping into muffin cups - easy and far less messy. I made them with whole wheat flour and brown sugar and baked 12 large muffins in a regular tin.

  • chawkins on October 28, 2019

    Very tender muffins. However, the chocolate dough was much stiffer than the plain dough, making the swirling ineffective, I wound up with two-toned muffins, they tasted great none the less.

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