I guess every now and again, we can indulge in some chocolate goodness. Besides, there’s no better time than the upcoming holiday season. The sweet indulgences that I get flooded with on Pinterest leaves me no choice but to just dive in!
When I first saw this recipe as our selection for #MuffinMonday, the first thing I wanted to do was add chocolate chips. But then I thought… that’s too easy. And is it really festive? Of course it would taste great but, I wanted to do something else. From now until the end of the year, our #MuffinMondays will be quite sensational. I hope I can keep up! I’ll be wearing my special holiday pants on from now on. You know? The one with the stretchy waist? Yes, you know the one. We ALL have a pair!
On my trip to the grocery store, I went along my merry way, picking the items on my list. I came across my most favourite treats ever! Belgian Chocolate Truffles!!!! You guys have no idea how much restraint it takes for me not to have more than one or two at a time. That’s why I rarely buy them unless it’s around Christmas time.
While I was envisioning what I was going to do with my truffles, I had to figure out how not to eat them. Sadly, I lost about three before they could get to the batter. I wanted my muffins to have a truffle centre. Can you imagine that smooth velvety truffley centre of a muffin? Heavenly! What I love about this muffins that it’s not overly sweet but still quite a chocolatey muffin. This is the most decadent muffin I have made to date. The possibilities are endless, now that I’ve made these gorgeous muffins.
- 3/4 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2 large eggs
- 3 ripe bananas
- 1 Tbsp 2% Milk
- 2 Tsp Vanilla
- 1 Tsp Ground Cinnamon
- 2 cups All Purpose Flour, Unbleached
- 1/4 Cup Dutch Dark Cocoa
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 15 of your favourite Truffles
- Preheat Oven to 325F
- Grease a 12 hole muffin pan, or line with 12 paper cups
- In a medium bowl, mash bananas until smooth. Add milk, cinnamon and vanilla. Mix until combined
- In a large bowl, cream sugar and butter until light and fluffy
- Add eggs one at a time, beating after each addition
- Add the banana mixture to the butter mixture and stir until combined
- In a medium bowl, sift flour, baking soda, baking powder and cocoa powder. Combine with a whisk.
- Add flour mixture gradually to the banana mixture, stirring to combine after each addition
- Put about 2 tablespoons of batter into each paper liner
- Add a truffle to the centre and then cover with batter until about 3/4 full
- Bake for 22 minutes until a toothpick inserted comes out clean
This recipe yields 15 muffins
Adapted from http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html
I didn’t actually decide to add the cocoa powder until when I realized that the batter was going to be plain. Yes, filled with sweet flavourful banana, but plain. I added it on a whim, and hoped that it would turn out okay. I can’t see how I could have gone wrong with adding more chocolate.
I used two spoons to fill each cup with the remaining batter.
The kitchen was filled with that comforting aroma of chocolate. I could not wait to dig in! You have no idea!
And because I simple could not wait for my muffins to cool, this is what my truffle shavings looked like after a mere few seconds of making contact. I wasn’t complaining though! It wasn’t the look I was going for but hey ~ I ate this one first!
I just couldn’t help but wonder what the inside looked like… yes, the muffins were still warm. I was on a roll The centre gets firmer when the muffins are completely cooled.
Sweet, messy, awesome, Truffles! Believe me when I say none of this went to waste.
I waited for the muffins to cool completely so that I could cover them with some truffle shavings. I allowed the truffles to firm up a bit by putting them in the fridge for a few minutes before using them. This helped me to achieve the desired results. I was very VERY happy with these muffins. My family LOVED them!
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