Chocolate Chunk Banana Muffins
These moist chocolate chunk banana muffins combine sweet, ripe bananas with rich, melty chunks of chocolate - making these muffins the best way to start the day. They're soft and tender, easy to make, and bursting with flavor.
Equipment
- 12 cup Muffin Pan
Ingredients
- 1 1/2 cups Mashed Bananas , (about 3-4 small bananas)
- 1/2 cup Brown Sugar
- 3/4 cup Sugar
- 1/4 cup Vegetable Oil
- 4 tbsp Salted Butter, (melted)
- 1/2 cup Sour Cream
- 2 large Eggs, (room temperature)
- 2 1/4 cups All Purpose Flour
- 1 box Banana Cream Pudding Mix
- 1/2 tsp Kosher Salt
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Baking Soda
- 1 tbsp Baking Powder
- 1 cup Semi-Sweet Chocolate Chips, (additional for topping)
Instructions
- Add mashed bananas, brown sugar, sugar, vegetable oil, melted butter, sour cream, and eggs to a large mixing bowl. Use an electric hand mixer to mix everything together until smooth.
- In a separate bowl, whisk together the dry ingredients - all purpose flour, banana pudding mix, kosher salt, cinnamon, nutmeg, baking soda, and baking powder. Add to the wet ingredients and mix until just combined, then add in the chocolate chips and fold together.
- Cover the bowl with plastic wrap and allow it to sit at room temperature for one hour. (or in the refrigerator for up to 8 hours)
- Preheat the oven to 425 degrees F. Place muffin liners into a 12-cup muffin tin in every other muffin cup (you'll be baking 6 muffins at a time). Scoop out a heaping 1/4 cup of muffin batter (about 5 tbsps) and fill the muffin cups. (Pro tip: use a large ice cream scoop to get a consistent scoop) Add an additional sprinkle of chocolate chunks on top.
- Bake at 425 degrees F for 5 minutes, then reduce the oven temperature to 350 degrees F and continue to bake for 12-15 minutes, until a toothpick comes out clean and the tops are golden brown. Allow the muffins to cool in the pan for 5 minutes, then gently remove and place onto a wire rack to cool completely. (Bake one pan at a time, after the first batch, increase the oven temperature bake up to 425 degrees F and repeat the baking process)
- Allow the muffins to cool in the pan for 5 minutes, then gently remove and place onto a wire rack to cool completely.
Notes
Use Overripe Bananas with brown spots or almost fully browned skins for maximum sweetness and flavor.
Measure ingredients properly by using a kitchen scale (grams) or spooning the flour into your measuring cup and level it off to prevent adding too much, which can make the muffins dry.
Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to avoid sogginess.
Use Room Temperature Ingredients - Let eggs, butter, and other ingredients reach room temperature for a smoother batter and even baking.
Let the batter sit before baking! Letting muffin batter sit before baking allows the starches in the flour to absorb liquid, creating a more hydrated batter for a tender texture. It also gives leavening agents time to activate, ensuring better rise and fluffier muffins.
Variations and Substitutions
- You can use coconut oil, olive oil, or avocado oil as a substitute for vegetable oil.
- Omit the chocolate chips entirely or add a different kind of chips like butterscotch, peanut butter chips, or even add nuts to make a banana nut muffin.
- Add a dollop of nutella on top like I did with my nutella banana muffins - but these have chocolate chips so it really ups the ante!
- If you don't have or can't find the banana pudding mix, you can omit it, just add in an additional 1/4 cup (32g) or all purpose flour.
Nutrition
Calories: 416kcal, Carbohydrates: 62g, Protein: 5g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 48mg, Sodium: 326mg, Potassium: 250mg, Fiber: 3g, Sugar: 37g, Vitamin A: 247IU, Vitamin C: 3mg, Calcium: 97mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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