Banana Chocolate Chunk Muffins

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These Chocolate Chunk Banana Muffins are a marriage between my chocolate chip banana bread and a muffin, using over-ripe bananas, chopped chocolate chunks, and a touch of sour cream to keep them moist. Enjoy your banana chocolate chunk muffins warm with from oven for the biggest puddles of melted chocolate, or serve them the next day with a smear of butter

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: Unspecified

Servings:

Calories: 327kcal

Author: Joanne Stekler

Ingredients

1 cup banana from two or three very ripe bananas
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 tablespoons (113 grams) unsalted butter room temperature
1 cup (200 grams) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
¼ cup (60 grams) sour cream
1 cup (120 grams) chocolate chunks

Instructions

Heat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the muffin cups with butter.
Mash the bananas in a small bowl and set aside.
1 cup banana
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2 cups (250 grams) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Beat the butter and sugar together using a hand or stand mixer until light and fluffy, about five to seven minutes.
8 tablespoons (113 grams) unsalted butter, 1 cup (200 grams) granulated sugar
Add the eggs one at a time, beating for one minute after each addition. Mix in the mashed bananas, sour cream, and vanilla.
2 large eggs, 1 teaspoon vanilla extract, ¼ cup (60 grams) sour cream
Add the dry ingredients to the wet mixture, stirring gently. Mix until just combined and no traces of the dry ingredients remain.
Stir in the chocolate chunks by hand., then scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
1 cup (120 grams) chocolate chunks
Bake for 18 to 20 minutes in the center of your oven, until the banana muffins are just lightly browned and a toothpick inserted into the center of one comes out with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Or eat one warm—no judgment!

Notes

This recipe for chocolate chunk banana muffins uses the creaming method instead of the muffin method. Which means that these are really chocolate chunk banana cupcakes without frosting. And it also means you can have cake or breakfast.

Chopping up a bar of chocolate instead of using chips makes a big difference in creating pockets of melted chocolate! You also get flecks of chocolate dust throughout the muffin.

I use a large cookie scoop to try to add the same amount of muffin batter to each muffin cup.

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