Chocolate Banana Muffins with Espresso Swirl

Ingredients

Cocoa-Espresso Mixture:

• 3 tablespoons (15 g) Dutch-process cocoa powder
• 1½ to 2 tablespoons (6 to 8 g) espresso powder
• 2 tablespoons (30 g) boiling water

Dry Ingredients:

• 2½ cups (313 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• ¾ cup (165 g) firmly packed light brown sugar
• 2 teaspoons (10 g) baking powder
• 1½ teaspoons (4.5 g) kosher salt
• ½ teaspoon (2.5 g) baking soda

Wet Ingredients:

• 2 cups (460 g) very ripe mashed bananas (about 4 large bananas)
• ¼ cup (75 g) vegetable oil
• ¼ cup (60 g) sour cream
• 2 large eggs (100 g), room temperature
• 1 teaspoon (4 g) vanilla extract

For Topping:

• Turbinado sugar, for sprinkling

Instructions

1. Prepare the cocoa mixture: In a small bowl, stir together the cocoa powder, espresso powder, and 2 tablespoons (30 g) boiling water until completely dissolved. Set aside.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and baking soda. Make a well in the center.
3. Mix the wet ingredients: In a medium bowl, whisk together the mashed bananas, oil, sour cream, eggs, and vanilla until smooth. Pour the banana mixture into the flour mixture and stir just until moistened (do not overmix). Stir 1 cup (270 g) of the batter into the cocoa-espresso mixture until combined. You will now have a plain banana batter and a chocolate-espresso batter.
4. Preheat the oven to 400°F (200°C). Line every other cup of two 12-cup muffin pans with tulip-style liners (this helps the muffins rise tall and evenly).
5. Fill the muffins: Using a 3-tablespoon spring-loaded scoop, place about 45 g of banana batter into each prepared muffin cup. Using a 1-tablespoon spring-loaded scoop, add about 15 g of chocolate-espresso batter on top of the banana batter. Using a 3-tablespoon scoop again, top with another layer of banana batter. Gently tap the pans on a kitchen towel-lined counter to settle the batter.
6. Create the swirl: Working with one muffin at a time, use the back of a spoon to make a shallow trench in the center of the batter. Using a 2-teaspoon spring-loaded scoop, add about 10 g of chocolate-espresso batter into the trench. With a wooden pick or skewer, gently swirl the batters together. Sprinkle the tops generously with turbinado sugar. Fill the empty muffin cups halfway with water.
7. Bake: Bake at 400°F for 5 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until a wooden pick inserted in the center comes out clean, 15 to 20 minutes more. Let the muffins cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Storage: Store in an airtight container for up to 3 days.

Enjoy your tall, bakery-style chocolate banana muffins with a beautiful espresso-chocolate swirl!