with Frozen Ganache Centers + Chocolate-Loaded Tops

Makes 6 jumbo muffins

Ganache Center

Ingredients

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½ cup chocolate chips or chopped chocolate

¼ cup heavy cream

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Directions

1. Heat cream until steaming.

2. Pour over chocolate and let sit 1 minute.

3. Stir smooth.

4. Scoop 6 heaping teaspoons onto parchment.

5. Freeze 20–30 minutes.

   Muffin Batter

   Ingredients

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2 very ripe bananas, mashed (about 1 cup)

½ cup packed brown sugar

¼ cup granulated sugar

⅓ cup melted butter

2 eggs

1 tsp vanilla

½–¾ cup sourdough discard

¼ cup sour cream or Greek yogurt

1½ cups all-purpose flour

⅓ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

Optional: ½–1 tsp espresso powder

½ cup chocolate chips/chunks folded into batter

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For topping

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¾–1 cup chocolate chips/chunks

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Directions

1. Heat oven to 425°F.

2. Line or grease a jumbo muffin pan.

3. Whisk together:

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bananas

sugars

butter

eggs

vanilla

discard

sour cream

In another bowl whisk:

flour

cocoa

baking soda

baking powder

salt

cinnamon

espresso powder (if using)

Fold dry into wet just until combined.

Fold in chocolate chunks.

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Assemble

1. Fill cups halfway.

2. Add frozen ganache center.

3. Cover with batter until cups are generously full.

4. Absolutely load the tops with chocolate and gently press in.

Bake

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425°F for 7 min

Reduce to 350°F

Bake another 15–18 min

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Cool 10–15 minutes before eating.

One tiny adjustment: because cocoa absorbs moisture, if the batter looks thick, add 1–2 tablespoons milk or coffee. The bananas vary a lot. This version feels very “bakery case at 7am and somehow you leave with two.”