Double Chocolate Muffins with Banana Cream

Double Chocolate Muffin with Banana Cream

I decided to make February muffin month.  For no other reason except for another excuse to turn on the oven and heat up the house.  Between stormageddon and poler vortexs I am so tired of this winter. I’m not a fan on the best of days but this one seems to be going on, and on, and on.  Maybe it’s because I’m working full time at my day job and have to go out in it every day. It could be because this is our second winter in a house where shoveling is a necessity.  Whatever the reason I just want it to end and now. Bring on Spring!

Double Chocolate Muffin with Banana Cream

Anyone feel the same way?

Hopefully these and the next three weeks of muffins will help.

Yields 12

Double Chocolate Muffins with Banana Cream
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  • Banana Cream
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 1 1/2 cups milk
  • 3 egg yolks, beaten
  • 1 tsp vanilla
  • 1 medium banana, chopped
  • Double Chocolate Muffin
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 1/2 cup flour
  • 3/4 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup chocolate chips.


  1. To Make the Banana Cream
  2. In a large saucepan over medium high heat stir together the sugar and cornstarch.
  3. Whisk in the milk. Bring the liquid up to a low boil. In a separate bowl with the beaten eggs pour 1/4 cup of the hot liquid into the eggs while whisking constantly and rapidly.
  4. Immediately pour the eggs into the saucepan with remaining milk mixture all whisk constantly and rapidly.
  5. Add the vanilla and continue cooking until the mixture is thick and coats a spoon. Stir in the banana, mashing along the side of the pan.
  6. Place mixture in fridge to cool.
  7. To Make the Muffins.
  8. Preheat oven to 350 degrees F. Place liners in muffin tin.
  9. In a large mixing bowl, beat together the butter, milk, eggs, sugar and vanilla.
  10. Next add the cocoa, flour, salt, and baking powder. Fold in the chocolate chips.
  11. Pour batter into the muffin liners and fill about 3/4 full.
  12. Bake for 20-25 minutes or until tester inserted in center comes out clean.
  13. Immediately after removing from oven make a small hole in the center of each muffin going almost all the way to the bottom.
  14. Let the muffins completely cool.
  15. Using a piping bag fill each hole with the banana cream. (You will have lots left over to eat as pudding)
Recipe Type: Breakfast



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  1. I've never heard of this banana cream before but after reading this I'm dying to try it!!!

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