Banana chocolate espresso swirl muffins from Bake from Scratch Magazine Special Issue: The Bread Collection (2016) (page 54)

Where’s the full recipe - why can I only see the ingredients?

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

  • Bloominanglophile on January 11, 2023

    These were ok. I don't like them as much as other banana breads/muffins that are in my favorites file. The batter barely made 8 jumbo muffins, and took quite awhile to bake, probably because of the stiff chocolate batter. Speaking of--don't miss the step where you have to fold 1 1/2 cups of the banana mixture into the melted chocolate, which should be warm or the batter won't mix easily.

  • kellilee on January 01, 2023

    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.

  • 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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