The best banana chocolate chunk muffins! Picture-perfect, with beautifully domed bakery-style tops, they boast a heavenly lightness and tenderness, bursting with the luscious essence of ripe bananas and generously studded with rich, dark chocolate chunks. Plus, they're a breeze to whip up—no need to chill the batter or fuss with any extra steps. Simply bake, and every time, they emerge flawlessly delicious!
These moist banana chocolate chunk muffins aren't just reserved for breakfast—they're the ideal companion for any brunch affair or as a wonderful snack any time of day. Whip up a batch to impress guests or to treat yourself to a touch of indulgence.
Moreover, they're a lifesaver for those busy mornings when time is of the essence. Prepare a batch in advance and stash them in the freezer for a convenient grab-and-go option. Whether you're rushing out the door or craving a quick pick-me-up, these chocolate chunk banana muffins are always at the ready to satisfy your cravings with their heavenly combination of flavors and textures!
Looking for more fun sweet options? Check out my blueberry puff pastry pop tarts, orange chocolate chip muffins, pumpkin olive oil cake, and my lemon curd muffins! They will make your taste buds happy.
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Why you'll love this chocolate chunk banana muffins recipe
- These banana and chocolate muffins strike the perfect balance between sweet, fruity banana goodness and indulgent, decadent dark chocolate. The combination of moist, ripe bananas and rich chocolate chunks creates a symphony of flavors that will tantalize taste buds and leave you craving more with every bite.
- Unlike some muffin recipes that require time-consuming steps like chilling the batter, this recipe is a breeze to make. With no need for chilling or any complicated techniques, you can have a batch of freshly baked muffins ready in no time. It's the ultimate recipe for busy mornings or impromptu brunches when you need something delicious in a pinch.
- These chocolate and banana muffins aren't just for breakfast—they're a versatile treat that can be enjoyed any time of day. Whether you're savoring them alongside a leisurely brunch spread, grabbing one on your way out the door for a quick snack, or pulling them from the freezer for a convenient option, these muffins fit seamlessly into any lifestyle. Plus, their freezer-friendly nature means you can always have a stash on hand for whenever cravings strike.
Equipment
Ingredients
What you'll need for this banana chocolate chip muffin recipe
- Dark Chocolate: Using dark chocolate instead of milk chocolate adds depth and richness to the muffins without making them overly sweet. Dark chocolate has a higher cocoa content and less sugar compared to milk chocolate, which balances the sweetness of the ripe bananas and enhances the overall flavor profile. Its intense cocoa flavor also complements the fruity notes of the bananas, resulting in a more complex and satisfying taste.
- Baking Powder: Baking powder is essential for achieving the characteristic domed tops that are coveted in bakery-style muffins. When combined with the other ingredients and exposed to heat in the oven, baking powder produces carbon dioxide gas, which creates air pockets in the batter and sky high banana muffins. Air pockets expand during baking, causing the muffins to rise and develop a tall, rounded shape. The result is a visually appealing presentation that adds to the allure of these muffins.
- Overripe Bananas: The use of overripe bananas is key to infusing the chocolate chunk banana muffins with maximum flavor and moisture. Bananas become sweeter and more flavorful as they ripen, with their starches converting into sugars. When bananas reach the point of being overripe and develop dark spots or even turn black on the peel, they are at their peak for baking. At this stage, they are soft, easily mashable, and bursting with natural sweetness. Incorporating overripe bananas into the batter not only adds depth of flavor but also ensures that the muffins are moist and tender. The ripe bananas also contribute natural sweetness, allowing for a reduction in the amount of added sugar in the recipe.
- Sour Cream: Sour cream is the key to creating a moist and super tender crumb, it's such an amazing ingredient in baking that can't be beat.
See recipe card below for quantities.
Substitutions
- For a crunchy twist, add chopped nuts such as walnuts, pecans, or almonds to the chocolate chunk banana muffins batter. Nuts not only provide a satisfying crunch but also add a wonderful depth of flavor and nutritional value to the muffins.
- Add strawberries to the batter. The sweet-tart flavor of strawberries pairs beautifully with the richness of dark chocolate and the subtle sweetness of bananas, creating a delightful contrast of flavors and textures. Gently fold in chopped strawberries into the batter just before baking to distribute them evenly throughout the muffins.
- Peanut butter chips would also be amazing in these muffins! Peanut butter banana is a heavenly combo.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make easy banana chocolate chunk muffins!
Step 1. Preheat the oven to 430°F. Line a 12 cup muffin pan with liners. Mash the bananas until smooth.
Step 2. Add the rest of the wet ingredients. Stir until combined.
Step 3. Whisk together the dry ingredients. Mix until just combined.
Step 4. Coat the chocolate chunks with the flour.
Step 5. Fold in the chocolate until just combined.
Step 6. Distribute evenly over 12 muffin liners. Top with mini chocolate chips or granulated sugar.
Hint: Muffin liners are ideal for easy removal and easy cleanup. Top with mini chocolate chips to make them look pretty.
Pro tips
- Choose Ripe Bananas: Opt for overripe bananas with dark spots or even blackened skins for the best flavor and texture. Overripe bananas are sweeter and more aromatic, infusing the muffins with intense banana flavor and ensuring they are moist and tender. The softer consistency of overripe bananas also makes them easier to mash, resulting in a smoother batter and more evenly distributed banana flavor throughout the muffins.
- Don't Overmix the Batter: When mixing the batter, be careful not to overmix it. Overmixing can lead to dense and tough muffins. Instead, gently fold the dry ingredients into the wet ingredients until just combined. A few lumps in the batter are perfectly fine—it's better to err on the side of undermixing than overmixing. This will help preserve the light and fluffy texture of the muffins once baked.
- The oven temperature starts at 430°F and then is immediately lowered to 400°F. This is the key to that beautiful dome. Make sure to turn the temperature down after placing them in the oven.
- Toss the chocolate chunks with flour before folding them into the batter. This prevents the chocolate chunks from sinking to the bottom of the muffins.
FAQ
Can these be made gluten free?
Yes! Make sure you use gluten free flour that has a 1:1 ratio.
Can I use frozen bananas?
Yes, make sure to remove excess water after thawing the bananas. Use the bananas after they have been thawed.
How do I measure flour correctly?
Use a spoon to scoop the aerated flour into the measuring cup. Do not shake or tap the cup, as this can cause the flour to settle and result in an inaccurate measurement. Level off the top with a knife or sharp edge.
Storage
Room Temperature
Allow the muffins to cool to room temperature. Store in a tin or airtight container for up to 4 days.
Freezer
Allow the bakery style banana muffins to come to room temperature. Store in a freezer bag or airtight container. Store the muffins in the freezer for up to 2 months.
Related
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📖 Recipe
Chocolate Chunk Banana Muffins
Equipment
- Muffin pan
- Muffin liners
- Mixing bowls
- Meauring spoons
- Whisk or handheld mixer
- Rubber Spatula
Ingredients
- 3 bananas over ripe, almost black
- ½ cup (114 grams) vegetable oil
- ½ cup (125 grams) sour cream full fat
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup (132 grams) dark brown sugar
- 1 ¾ cup (242 grams) all purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 ¼ cups (190 grams) dark chocolate chunks mixed with 1 tablespoon of flour
Instructions
- Preheat the oven to 430°F. Line a 12 cup muffin pan with liners.
- Mash the bananas until smooth.
- Add the eggs, sour cream, brown sugar, vegetable oil, vanilla, and mix until combined and smooth.
- Whisk together the flour, baking powder, cinnamon, and salt.
- Add it to the wet ingredients, mix until almost combined. Toss the chocolate chunks with 1 tablespoon of flour. Fold in the coated chocolate chunks until just combined.
- Divide the batter evenly over the muffin liners (the liners will be full)
- Place in the oven and then immediately reduce the oven temperature to 400°F. Bake for 15-17 minutes or until a toothpick comes out clean.
Megan says
Seriously perfect!! I’ll make this recipe over and over
Amanda says
Thank you so much Megan!!
Mariah says
Amazing recipe! I can't wait to share these with my family. Thank you!
Amanda says
So happy to hear that, thank you!