Dark Chocolate Banana Muffins
Yield : 6 Muffins
Recipe for : Philips Air Fryer XXL OR Air Fryer Oven
Did you know? Muffins fall in the “quick bread” category and is similar to pancakes. I’ve been trying to get the texture right for my muffins and I think I’ve finally achieved it. I like my muffins a little dense but yet soft in the middle and slightly crisp at the top. I do not like it to be overly sweet as well so the amount of sugar I use is always as much as the butter I am using.
Another thing I’ve learnt is to not over mix the batter AND to let the batter sit in the fridge for at least an hour to allow the flour to absorb the liquid in the batter for a more moist muffin. A quick burst of higher heat at the first 3 mins also creates THAT oven spring for the dome shaped muffins you normally see and wish you could achieve!
INGREDIENTS BELOW (yield 6 medium sized Muffins):
150g Cake Flour
35g Cocoa Powder
5g Baking Powder
90g Unsalted Butter (softened)
90g Fine Sugar
2 Eggs (whisked)
100ml Milk
45g Chocolate Chips (if you want it fudgy use — 20g Chocolate Chips + 45g Chocolate Couverture)
80g Banana Chunks
BATTER PREP METHOD:
1) Soften butter in mixing bowl then add sugar and whisk until well combined. Add in whisked eggs gradually — I add 1/3 each time and whisk gently to combine
2) Once done with eggs, sieve in 1/2 the cake flour (premixed with baking powder and cocoa powder), then use a spatula to fold in the flour to the batter. Add in half the milk and fold the batter again until well combined. Repeat for the remaining flour and milk
**Take note to not over mix as you only need to combine it until the flour streaks are not visible. Over folding your batter will cause the muffins to be more dense & chewy**
3) Leave batter in the fridge for an hour. You can opt to not let the batter rest and proceed to the next step
4) Add in chocolate chips (and chocolate couverture if you’re going for the fudgy texture) and banana chunks then fold the batter until the additions are well combined
5) Spoon into muffin cups until 3/4 filled
AIR FRYER BAKING METHOD:
1) Make sure to pre-heat oven at 170c for 5mins while you’re spooning batter into muffin cups
2) Put the muffins into the Air Fryer and bake at 170c for 3mins. Once the 3mins is up, DO NOT pull open the basket and continue baking at 150c for 12mins. Test if muffins are cooked through by using a thin stick to poke through — if the stick comes out clean, the muffins are cooked through. Otherwise, AF for another 2mins
3) Remove muffins and let it cool for 30mins before serve
Hope this recipe helps all AF bakers out there. Do try to batch test for the right temperature and bake timing since Air Fryers may vary due to different circumstances (usage frequency, size and model)
FOR VISUAL GUIDE, you can head over here as I tweaked my recipe from hers
MORE RECIPES HERE :)
