These moist banana chocolate chunk muffins are the perfect way to use up leftover mushy bananas on your counter! The muffins are fluffy and tender, packed with banana flavor and melty pools of chocolate. They come together in under 30 minutes with simple ingredients in 1 bowl, making them the best easy treat for breakfast and brunch!
Everyone loves a fluffy muffin recipe, and these banana chocolate chunk muffins are moist, tender, and sure to satisfy your sweet tooth! You don't have to save them for breakfast either; they're perfect as a midday snack or even a late-night treat.
The combination of sweet, overripe bananas and rich chocolate chunks makes each bite deliciously moist and flavorful.
Plus, these homemade muffins are super easy to whip up, making them an ideal choice for both novice bakers and seasoned pros. They're like my sour cream banana muffins but with chocolate!
If you have lots of overripe bananas lying around, try Nutella banana bread, banana bars with cream cheese frosting, banana bread mini muffins, or chocolate banana cupcakes next.
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Why You'll Love This Recipe
- These are bakery style muffins with super tall muffin tops baked until golden brown!
- Oil and sour cream create moist banana muffins with lots of flavor from brown, over-ripe bananas. The addition of chocolate adds a rich, decadent touch.
- The muffins are super easy to make and only require 1 bowl!
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Overripe bananas- The riper your bananas are, the sweeter and more flavorful the muffins will be! Soft bananas with lots of brown spots work the best here since they have the strongest sweet banana flavor and are easy to mash. If your bananas aren't ripe enough, no worries! I've included tips on how to ripen them quickly in the Expert Baking Tips section below.
- Melted butter- Unsalted butter adds a delicious rich flavor while keeping the muffins from being too salty. Because muffins don't need the structure of creamed butter like cupcakes, melted butter works great.
- Oil- I love making muffins with butter and oil because the oil keeps the muffins moist for longer! Use any neutral, flavorless oil like canola or vegetable oil.
- Granulated sugar- Sweetens the muffins and helps to keep them moist. Don't use less sugar because it will ruin the texture!
- Brown sugar- You can use light or dark brown sugar to add sweetness with a hint of molasses. Make sure the sugar is still moist.
- Eggs- Large eggs help the ingredients stick together and give the muffins extra lift. They have to be room temperature, so pull them out of the fridge 1-2 hours before baking.
- Vanilla extract- I always recommend pure vanilla extract or vanilla bean paste for the best taste. It's a baking must-have for adding extra flavor!
- Sour cream- Adding sour cream creates a moist, super tender crumb. Its acid snips the gluten fibers for super fluffy muffins. Make sure it's room temperature, remember to take it out of the refrigerator with the eggs.
- All purpose flour- Makes up the structure of the banana muffins. I recommend measuring it in grams with a kitchen scale since flour is notoriously easy to over-measure with a measuring cup! Too much flour leads to dry muffins!
- Baking powder-ย Baking powder is essential for making the muffins rise and achieving tall, beautifully domed tops that bakery-style muffins always have! When combined with the other ingredients and heat, baking powder produces carbon dioxide gas, which creates air pockets in the batter and sky high banana muffins. Make sure to check the expiration date before using it. It has to be fresh to work properly!
- Chocolate chunks-ย I used dark chocolate chunks in the muffins and sprinkled extra on top before baking. If you can't find chocolate chunks at the grocery store, you can use a chopped chocolate bar like I did for these banana espresso muffins, or use chocolate chips.
Helpful Equipment and Tools
You need a 12-cup muffin tin sprayed with cooking spray or filled with muffin liners.
I don't recommend using a glass or silicone muffin pan because they conduct heat differently than metal, which I used to test this recipe.
Step by Step Instructions
Preheat the oven to 425ยฐF. Place 6 paper liners in your muffin pan, leaving a space between each one. The space lets each muffin bake upย evenly and rise more.
STEP 1: Start by unpeeling and mashing your brown bananas in a large mixing bowl with a fork or potato masher. They can be as smooth or as chunky as you like.
STEP 2: Next, whisk the cooled melted butter, oil, and sugars into the mashed banana until combined. Then whisk in the eggs and vanilla vigorously.
STEP 3: Add the sour cream and whisk it in until fully combined with no white flecks.
STEP 4: Next, add the flour, baking powder, salt, and cinnamon to the large bowl. Fold the dry ingredients into the wet ingredients with rubber or silicone spatula until only a few streaks of flour remain. Then gently fold in the chocolate chunks until the dry streaks disappear
STEP 5: Use a spoon, cookie scoop, or ice cream scoop to scoop muffin batter into each of the muffin cups. Fill each liner only ยพ full or they might overflow and make a mess in the oven. Sprinkle extra chocolate chunks and coarse sugar on top if desired.
STEP 6: Bake at 425ยฐF/220ยฐC for 5 minutes. Then reduce the heat to 350ยฐF/180ยฐC and bake for 12-18 more minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Take the muffin pan out of the oven and let the muffins cool in it for 5 minutes. Carefully transfer them to a wire rack, cool completely, and enjoy!
Expert Baking Tips
- Choose over-ripe bananas. Look for bananas with lots of brown speckles or fully brown skins. These bananas are sweeter and more flavorful, which enhances the taste of your muffins. Their soft texture also makes them easier to mash and incorporate into the batter. This is essential for making banana bread too!
- Don't overmix the batter. Overmixing can lead to tough, dense muffins. This happens because overmixing develops the gluten in the flour too much. Fold in the dry ingredients until the streaks of flour just disappear for fluffy, moist muffins!
- Space out the muffin cups. Baking 6 muffins at a time ensures even baking and allows for better heat circulation. It also gives the remaining batter time to rest for a better rise!
- Bake at a high heat. The oven temperature starts at 425ยฐF and then is lowered to 350ยฐF. The initial high heat creates a rapid rise for tall, bakery-style tops! Remember to turn the temperature down after 5 minutes.
How to Ripen Bananas Quickly
If you realize your bananas aren't ripe enough, place them in a paper bag with an apple or a ripe banana. The ethylene gas produced will speed up the ripening process.
Alternatively, arrange unpeeled bananas on a lined baking sheet and bake at 300ยฐF/150ยฐC for 15-20 minutes until the skins are black and the fruit is soft.
Let the black bananas cool slightly before scooping out the flesh and using in your muffins!
Storage Tips
Make sure your leftover muffins are completely cool, then store them in a single layer in an airtight container or Ziplock bag for up to 4 days at room temperature.
Muffins are known for getting soggy after a day or two. To prevent this, line the container with paper towel before putting the muffins in it. Place another layer of paper towel on top of the muffins too. It helps soak up extra moisture!
Frequently Asked Questions
Yes! This recipe will yield about 24 muffins. Bake them in a lined mini muffin tin at 350ยฐF/180ยฐC for about 15 minutes. They'd be delicious served alongside these mini blueberry muffins and mini cinnamon streusel muffins!
I don't recommend using frozen bananas because they take on excess moisture that can change the texture of the muffins.
If yourย muffins turn out hard and crunchy instead of soft and fluffy, it's possible that you over baked them or the oven was too hot. Check on the muffins before the bake time is up and make sure your toothpick still has moist crumbs clinging to it. The muffins might be overdone if the toothpick is completely clean. Also consider getting an oven thermometer to make sure your oven is truly set to the right temperature. Here is an affiliate link for the thermometer I use and love!
More Muffin Recipes to Try
๐ Recipe
Bakery Style Banana Chocolate Chunk Muffins
Equipment
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Ingredients
- 236 grams overripe bananas 2-3 whole bananas
- 57 grams unsalted butter melted
- 57 grams oil
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams sour cream room temperature
- 320 grams all purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 180 grams chocolate chunks
Instructions
- Preheat the oven to 425ยฐF/220ยฐC. Place 6 paper liners in your muffin pan, leaving a space between each one. Set aside.
- Unpeel and mash the bananas in a large mixing bowl with a fork or potato masher as smooth or as chunky as desired.236 grams overripe bananas
- Whisk melted butter, oil, granulated sugar, and brown sugar into the mashed bananas. Then vigorously whisk in the eggs and vanilla.57 grams unsalted butter, 57 grams oil, 200 grams granulated sugar, 50 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add sour cream and whisk until combined.120 grams sour cream
- Fold flour, baking powder, salt, and cinnamon into the wet ingredients with a rubber spatula until a few dry streaks remain.320 grams all purpose flour, 3 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
- Gently fold in the chocolate chunks until just combined.180 grams chocolate chunks
- Scoop muffin batter into the muffin cups, filling each liner ยพ full. Sprinkle extra chocolate chunks and coarse sugar on top if desired.
- Bake at 425ยฐF/220ยฐC for 5 minutes. Reduce the heat to 350ยฐF/180ยฐC and bake for an additional 12-18 minutes or until a toothpick inserted in the center comes out clean.
- Take the muffin pan out of the oven. Let the muffins cool for 5 minutes before transferring them to a wire cooling rack to cool completely. Enjoy!
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