Description
Soft, fluffy banana bread muffins are swirled with a homemade rich, fudgy brownie batter. Each muffin features a fudgy brownie center and dollops of brownie batter on top that has a shiny, crackly top. These banana bread muffins are made with Greek yogurt which makes the muffins ultra tender. The key to making the brownie component extra fudgy is to whip the egg and sugar for a couple of minutes before adding the remaining ingredients. This helps trap air, which migrates to the top of the brownie batter as it bakes, creating that signature crackly crust and dense, fudgy interior.
Ingredients
Banana Bread Batter
- 2 medium bananas, mashed (1 cup banana, mashed)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup Greek yogurt
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Brownie Batter
- 1 large egg
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup all-purpose flour
- 1/4 cup Dutch processed cocoa powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips
- 1/4 cup semi-sweet chocolate chips
Instructions
1. Preheat oven to 375F. Line a 6-count jumbo tin with muffin liners, or a 12-count muffin tin with liners.
2. Make the brownie batter. In a large mixing bowl, using a handheld mixer or whisk, or a stand mixer using the paddle attachment, add egg and granulated sugar. Beat for 2-3 minutes on medium-high speed until the mixture is pale yellow, thick and ribbony.
Add in the sifted flour, cocoa powder and salt. Mix just until combined.
Fold in the chocolate chips.
Set aside until ready to use.
3. In a large mixing bowl, add bananas and using a fork, mash the bananas. Add in the melted butter, vegetable oil, brown sugar, egg, Greek yogurt, and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda and salt. Mix just until combined.
4. Assemble. Scoop half the banana bread batter into prepared muffin tin. Scoop a 1 ½ tablespoon scoop of brownie batter into each muffin tin. Scoop remaining banana bread batter on top. Scoop small dollops of brownie batter on top of each muffin. Reserve 3 tablespoons of brownie batter to add to the muffins halfway through baking.
5. Bake the muffins for 20-25 minutes total. Halfway through baking, around the 12 minute mark, add the remaining dollop of brownie batter on top of the muffins for an extra fudgy top. Finish baking an additional 8 – 13 minutes, or until a toothpick inserted into the muffins comes out clean.
6. Allow the muffins to cool, then serve and enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American