Chocolate Crumb Banana Cream Muffins
Ingredients
Batter
- 125 g soft butter
- 120 g sugar
- 3 eggs (size M)
- 150 g wheat flour (Type 405)
- 3 tbsp baking cocoa
- 2 tsp baking powder
- a pinch of salt
- 3 tbsp milk
- 100 g dark chocolate shavings
Topping
- 200 g heavy cream
- 1 packet vanilla sugar
- 1 large banana (about 120 g)
Preparation
Cream the soft butter with sugar for several minutes until creamy
Add the eggs one at a time, mixing well after each addition
In a separate bowl, whisk together the flour, baking cocoa, baking powder and salt
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until combined
Fold in the dark chocolate shavings
Preheat the oven to 180°C (356°F) top and bottom heat (160°C/320°F convection)
Prepare a 12-cup muffin tin: for silicone cups, swirl with cold water and let drain without drying; for metal pans, lightly grease
Divide the batter evenly among the muffin cups
Bake for about 25 minutes or until a toothpick inserted comes out clean
Let the muffins cool completely in the pan
Remove the muffins from the pan
Cut off the top third (dome) of each muffin
Crumble the domes by hand and collect the crumbs in a bowl
Whip the heavy cream with vanilla sugar until stiff peaks form
Refrigerate the whipped cream until ready to use
Peel the banana and slice thinly
Place 2-3 banana slices on top of each muffin base
Using a palette knife, spread the whipped cream around the dome of each muffin, starting from the outside and working inward to secure the banana slices
Shape the cream into a dome
Sprinkle the chocolate crumbs generously over the cream to cover completely
