These muffins are made by mixing boiling water with cocoa powder, which brings out the most intense chocolate notes. The addition of bananas and macadamia nuts makes these muffins exceptionally flavorful. They are great for breakfast and snacks. I like them either at room temperature or warm. They can be warmed in a 350-degree oven for 10 to 15 minutes.
|4||oz. (8 tablespoons; 1 stick) unsalted butter, softened|
|⅔||cup (4 ounces) firmly packed light-brown sugar|
|2||large eggs, at room temperature|
|¼||cup (¾ ounce) unsweetened Dutch-processed cocoa powder, sifted|
|3||Tbsp. boiling water|
|3||medium ripe bananas|
|¼||cup plain low-fat yogurt|
|½||tsp. pure vanilla extract|
|½||tsp. pure chocolate extract|
|2||cups (9 ounces) all-purpose flour|
|2||tsp. baking powder|
|½||tsp. baking soda|
|¼||tsp. kosher or fine-grained salt|
|¾||cup (3¾ ounces) coarsely chopped toasted, unsalted macadamia nuts (you can replace the macadamia nuts with walnuts, pecans, or toasted hazelnuts)|
Store the muffins in an airtight plastic container between layers of waxed paper or on a lined baking sheet tightly covered with aluminum foil at room temperature for up to 4 days.
To freeze up to 4 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, thaw overnight in the refrigerator and bring to room temperature before serving.
To make Mini Cocoa Banana Muffins, divide the batter evenly among silicone mini-muffin pans. Bake 18 to 20 minutes, until a tester or toothpick inserted into the center comes out clean.
This content is from the book Intensely Chocolate by Carole Bloom.
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