I needed a birthday treat for my boyfriend’s office tomorrow and wanted something that would be good for breakfast, but also festive enough to celebrate a birthday. The chocolate glaze and sprinkles do the trick. I also had to redeem myself after the banana bread muffin-baking blunder that I posted a few weeks ago. These are a winner and I can’t wait to have everyone taste test them. They were especially irresistible while still warm.
I also liked that the recipe called for coconut oil. It’s like a beach vacation smell in a jar.
Chocolate Glazed Banana Bread Muffins
Recipe via Sally’s Baking Addiction
- 1/2 cup granulated sugar
- 2 large eggs
- 6 Tablespoons coconut oil, melted (or canola/vegetable oil)
- 1 cup mashed ripe banana (2 bananas)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 and 1/2 cup flour
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons light corn syrup
- 2 Tablespoons unsalted butter
- 2 teaspoons water
Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside.
Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract.
In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined. Spoon batter into each liner- about 3/4 full.
Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 11 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing.
To make the glaze, melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds). When the muffins have cooled, dip the tops into the chocolate glaze and line with rainbow sprinkles. Store muffins in an airtight container at room temperature for up to 5 days.