Triple chocolate and banana muffins

Today is Independence Day and Saint Martin’s Day. I’ll add, immodestly, that it’s my name day. So Ninka and I came up with a new way to get our sugar fix. Muffins with 3 types of chocolate and banana thrown in for good measure.

Admittedly, I also treated myself to a Saint Martin’s croissant today (a proper Poznań one). Delicious. But a celebration is a celebration. No point holding back.

These muffins are completely different from the ones from a few days ago (intensely chocolatey muffins without milk). They’re exceptionally rich and buttery, a little moist inside, with a very intense chocolate flavour. They also look like volcanoes that have erupted with liquid chocolate. Mega-calorific. Highly recommended.

At a glance:

Preparation time: 10 minutes

Baking time: 27 minutes

Baking temperature: 200 degrees Celsius

Serves: enough for about 10 muffins

How many calories: two dump-truck loads of calories

Ingredients for muffins with white, milk and dark chocolate:

• 5 tablespoons plain wheat flour
• 200 ml sour cream (thick, 18% fat)
• 100 ml evaporated milk (unsweetened, light)
• half a bar of milk chocolate
• half a bar of white chocolate
• half a bar of dark chocolate
• 4 tablespoons sugar
• 1 heaped tablespoon butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 hen’s egg
• half a banana

Recipe for chocolate and banana muffins:

I mixed the flour, sugar, baking powder and baking soda in one bowl. In another I mixed the sour cream, milk, egg and melted butter. I combined the contents of both bowls and mixed thoroughly.

I cut half a banana into very small pieces and did the same with all the types of chocolate. I added them to the batter and mixed. I put it into the oven preheated to 200 degrees Celsius. I baked for exactly 27 minutes. The moist, very rich chocolate muffins are ready. Enjoy!