Banana Chocolate Chunk Muffins
These Banana Chocolate Chunk Muffins are amazingly flavorful with chocolate in every bite.
Servings: 18 muffins
Ingredients
- ½ cup unsalted butter, room temperature 1 stick
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 2 tbsp full fat sour cream optional, but helps to keep them extra soft
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp cinnamon
- 4 very ripe bananas see tips for using the best bananas
- 1 ½ cups milk chocolate baking bar, roughly chopped or chocolate chips
Instructions
- Preheat oven to 425°. Combine the stick of butter, brown and granulated sugar in a stand mixer. Beat for 5 minutes or until the mixture becomes light and creamy.
- Add in room temperature eggs, one at a time, and mix on a low speed after each addition until just combined. Add in sour cream if using.
- Sift flour, baking soda, and baking powder into a separate bowl. Add salt and sat aside.
- For this next step you will need your bananas! If you're able to use frozen bananas (as I prefer for this recipe) first defrost. Peel the bananas and add to the bowl. Then I like to scrape the inside of the peels to get any leftover banana flavor. Add milk, vanilla and cinnamon to the bananas and mash together using a fork.
- Alternate adding the banana and flour mixture to the stand mixer, and combine on the lowest speed until it all starts to come together and is evenly distributed. Remove the bowl from the stand and stir in about 1 cup of chopped chocolate or chocolate chips.
- Line your muffin pan with liners or spray with nonstick cooking spray and fill no more than ¾ full. Take remaining chocolate chunks and evenly distribute them on top. Bake for 7 minutes then without opening the oven change the temperature down to 350℉ and bake for 15-20 minutes or until a toothpick inserted comes out clean!