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–+ servings
Chocolate chip banana muffin with bananas around and a muffin pan.

Moist Chocolate Chunk Banana Muffins

Amanda
These Chocolate Chunk Banana Muffins are so easy and loaded with chocolate chunks! The sour cream and oil make them so soft and fluffy, this recipe has been my go to for years!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

  • Muffin pan
  • Muffin liners
  • Mixing bowls
  • Measuring cups or kitchen scale
  • Meauring spoons
  • Whisk or handheld mixer
  • Rubber Spatula

Ingredients
 

  • 3 overripe bananas, medium/large almost black (7-8 inches)
  • ½ cup (110 grams) vegetable oil
  • ½ cup (125 grams) sour cream full fat
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup (132 grams) packed dark brown sugar
  • 1 ¾ cup (220 grams) all purpose flour see notes if not weighing the flour
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 ¼ cups (190 grams) bittersweet chocolate chunks mixed with 1 tablespoon of flour, can also use dark or semisweet

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 look very full, don't worry they will rise up with the high oven temperature.
  • Place in the oven, position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Immediately reduce the oven temperature to 400°F. Bake for 15-17 minutes or until a toothpick comes out clean.

Notes

*if not weighing the flour, start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
Use dark chocolate chips if you do not have chunks.
Super over ripe bananas make this recipe, I don't recommend using regular bananas.
Remember to immediately turn down the oven temperature after placing the muffins in the oven. Keep an eye on them, they bake quickly because of the oven temperature.
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 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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.