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Next, you’ll want to bake the muffins.
Bake the muffins: Fill up all of the muffin cups three quarters of the way to the top with batter.
Turn the oven on to a preheated 200°F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle of one of them comes out clean.
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Transfer the muffins to a wire rack to cool entirely after cooling in the pan for about 5 minutes after baking.
Fourthly, Melt the Chocolate For the Top
Melt the chocolate by mixing the shaved chocolate with the boiling milk in a small saucepan set over low heat. The chocolate must be stirred constantly until melted and completely smooth.
After the muffins have cooled, sprinkle each one with a drizzle of melted chocolate. A piping bag or spoon may be used for a more ornamental finish.
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Step 5: Present and Savor the Dish Optional garnish: To enhance the muffins’ visual appeal, you may garnish them with extra chopped walnuts or chocolate chips while the chocolate is still warm.
Warm or room temperature, these muffins are delicious any way. For the ideal snack, try them with some hot tea or coffee.
Advice about the Kitchen
Finished Bananas: If you want your muffins to be extra sweet and delicious, use ripe bananas. For optimal results, seek for bananas that are heavily speckled with brown.
For a caffeine-free alternative, you may use carob powder instead of cocoa powder, which is an azoic substitution. You may also sub in almond milk or any other kind of non-dairy milk for the cow’s milk.
For those who have nut allergies, you may either leave the walnuts out completely or add crunch with sunflower seeds instead.
Muffin Storage: These muffins have a three-day shelf life when kept at room temperature. You may store them in the fridge for up to a week if you seal them in a container.
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