These Chocolate Banana Bliss Muffins are a delightful twist on the classic banana muffin, offering a rich chocolate flavor and a moist texture.
Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, melt the butter and mix it with the sugar until combined.
Ensure the butter is not too hot to avoid melting the sugar excessively.
Mash the bananas and add them to the butter-sugar mixture, stirring well.
Ripe bananas are easier to mash and provide a sweeter flavor.
Sift together the flour, baking soda, salt, and cocoa powder in a separate bowl.
Sifting helps to evenly distribute the cocoa powder and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
If the mixture seems too thick, add the water to adjust the consistency.
Add the water gradually to avoid making the batter too runny.
Fold in the raisins or your chosen additives.
Gently fold to avoid overmixing and deflating the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
