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Chocolate Banana Cream Mini-Muffins Recipe

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Chocolate Banana Cream Mini-Muffins Recipe

© 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
If you are looking for something new for your bake sale or dessert appetizer table, try these deliciously moist banana mini-muffins stuffed with semi-sweet chocolate chips. It's a great way to use up those bananas that are turning brown. The recipe also works well for traditional muffins as well as a sheet cake (even faster to make). Check out the notes at the bottom of the recipe for adjustments to the method.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 6 dozen

Ingredients:

  • Cream Topping:
  • 4 ounces (1/2 cup) cream cheese (half of a large 8-ounce block)
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • .
  • Mini-Muffins Batter:
  • 1/3 cup solid vegetable shortening (such as Crisco)
  • 1-1/4 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, pureed with 1/2 teaspoon lemon juice (1 cup banana puree)
  • 2 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) banana yogurt (see Note)
  • 1 cup (about) semi-sweet chocolate chips

Preparation:

Preheat the oven to 350 degrees F. Line mini-muffin tins with paper muffin cups. Pre-measure all ingredients so you can work quickly.

Make the Cream Topping:

In a medium mixing bowl, cream together the cream cheese and sugar with a hand mixer. Add the egg and beat until incorporated and smooth. Mix in the vanilla extract. Set aside.

Make the Batter:

In a large mixing bowl, combine the sugar with the shortening until well-mixed. It will look crumbly. Add the eggs, one at a time, blending completely after each one. Add the vanilla extract and bananas and mix until combined.

In a separate bowl, combine flour with baking powder, baking soda, and salt.

Add the flour mixture and yogurt to the shortening mixture, alternating between the two until all is incorporated. Do not overmix.

Fill mini-muffin cups 3/4 full with batter. Gently press 3 chocolate chips into the center of each one. Top with 1/4 teaspoon of the cream topping.

Bake for 14 to 16 minutes, until edges are lightly browned. Remove to racks to cool.

Yield: about 6 dozen mini-muffins
Chocolate Banana Cream Mini-Muffins Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Note: Sour cream or vanilla yogurt may be substituted for the banana yogurt and nuts may be substituted for the chocolate chips, such as pecans or walnuts.

To use as a sheet cake: Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Mix chocolate chips (or nuts) into the batter. Pour the batter into the prepared pan. Spoon cream topping evenly over batter and gently smooth to cover using a spatula. Bake 45 to 50 minutes. Let cool to room temperature. Dust cooled cake with confectioners' sugar before serving, if desired.

For traditional muffins: Follow the same method as for mini-muffins, but use more chocolate chips and cream topping in each. Bake 20 to 25 minutes.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent, Member Franziska44

I made those Chocolate Banana Cream Mini-Muffins Recipe for a potluck at work,they loved it. Made some with white Chocolate and some with nuts ,you could use some blueberry too ,I thought of that after I was done with them,I guess I will use some next time. They are so super fluffy and Delicious. The next time I will make does I will make double of the cream Topping too....oh they are so good and so easy to make.

3 out of 3 people found this helpful.

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