Cocoa Banana Muffins

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Preparation info

  • Makes


    Standard muffins
    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

For the best banana flavor, make sure to use very ripe bananas. Their peels should be covered with dark brown, if not black, speckles. If the bananas are not ripe enough, these will taste no better than cocoa potato muffins.


  • cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • cup alkalized (Dutch process) cocoa powder, sifted after measuring
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 medium bananas, peeled and mashed with a fork to make cups
  • ½ cup sour cream
  • 12 tablespoons ( sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs
  • Two 12-cavity muffin pans with 16 paper liners


  1. Set a rack in the middle level of the oven and preheat to 350°F (180°C).
  2. Combine the flour, cocoa, baking soda, and salt in a mixing bowl and stir well to mix.
  3. In a separate bowl, stir together the mashed bananas and sour cream; set aside.
  4. Combine the butter, sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed and a little lightened in color, about 1 minute. Beat in the eggs one at a time, beating smooth after each addition.
  5. Decrease the mixer speed to low and beat in ½ the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater. Beat in the banana mixture. After the batter has absorbed the banana mixture, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
  6. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
  7. Divide the batter equally among the cavities in the muffin pans. Bake the muffins until they are well risen and feel firm to the touch, about 30 minutes. Because this is such a liquid batter, test a muffin with a toothpick or the point of a thin-bladed knife—it should emerge with just a few moist crumbs clinging to it.
  8. Cool the muffins in the pan on a rack.


Perfect for breakfast or brunch, these are also good at any time of the day or night.


Keep the muffins loosely covered with plastic wrap on the day they are baked. Wrap tightly and freeze for longer storage. If frozen, defrost at room temperature and reheat at 350°F (180°C) for 5 minutes, and cool before serving.