Chocolate Chunk Banana Muffins
These Chocolate Chunk Banana Muffins are the ultimate treat for any occasion – whether you're craving a cozy breakfast, a satisfying snack, or a delightful dessert.
Equipment
- Muffin Tin
- Muffin Liners
- Mixing Bowls
- hand mixer
- Rubber Spatula
- Cookie scoop
Ingredients
- 3 ripe bananas (about 1 ½ cups mashed)
- ½ cup brown sugar packed
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ⅓ cup sour cream
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 large egg
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semi-sweet chocolate chunks plus extra for topping
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with cupcake liners or lightly spray the wells with cooking spray. Set aside.
- In a large mixing bowl, mash the bananas. Add in the brown sugar, granulated sugar, melted butter, sour cream, egg, and vanilla extract until smooth and well combined. Set aside.3 ripe bananas, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup unsalted butter, melted, ⅓ cup sour cream, 1 large egg, 1 teaspoon vanilla bean paste
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt by hand until well combined. Ensure there are no streaks of flour.1¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- Add the dry ingredients to the bowl of wet ingredients. Gently fold the flour mixture in using a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Fold in the chocolate chunks with a rubber spatula until evenly distributed throughout the muffin batter.1 cup semi-sweet chocolate chunks
- Using a large cookie scoop or a spoon, divide the batter evenly among the muffin cups, filling each cup about ⅔rds full. Press a few extra chocolate chunks onto the tops of the muffins.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin has a few moist crumbs clinging to it.
- Remove the muffin tin from the oven and transfer it to a wire rack to cool for a few minutes. Once slightly cooled, remove the muffins from the tin and allow them to cool completely on a wire rack.
- Serve these delicious banana chocolate chunk muffins warm or at room temperature.
Notes
Storage and Freezing
Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage. To freeze these muffins, cool them completely. Then, store them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm them up in the microwave before enjoying. Pro Tip
For a bakery-style look, save a few chocolate chunks to press into the muffin tops before baking them. The muffins will be golden brown and irresistible. See the blog post for more tips and tricks.
Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage. To freeze these muffins, cool them completely. Then, store them in an airtight container or freezer bag for up to three months. Thaw at room temperature or warm them up in the microwave before enjoying. Pro Tip
For a bakery-style look, save a few chocolate chunks to press into the muffin tops before baking them. The muffins will be golden brown and irresistible. See the blog post for more tips and tricks.
Nutrition
Serving: 1muffinCalories: 212kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 110mgPotassium: 170mgFiber: 2gSugar: 18gVitamin A: 196IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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