Description
These Banana Chocolate Chip Muffins are moist, flavorful, and packed with ripe bananas and rich dark chocolate chunks. Perfectly spiced with cinnamon, they offer a delightful balance of sweetness and texture, making them an ideal breakfast treat or snack for any time of day.
Ingredients
Wet Ingredients
- 375 grams ripe bananas
- 56 grams sour cream
- 80 mL milk
- 120 mL vegetable oil (or any oil)
- 2 large eggs (room temperature)
Dry Ingredients
- 210 grams all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 100 grams granulated sugar
- 100 grams light brown sugar (lightly packed)
Add-ins
- 210 grams dark chocolate chunks
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C) and line a muffin pan with liners or grease it to prevent sticking.
- Mix Wet Ingredients: Mash the ripe bananas together with the sour cream and milk until smooth and free of large chunks. Set this mixture aside.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt to evenly distribute the leaveners and spices.
- Cream Sugars and Oil with Eggs: Using an electric mixer, beat the granulated sugar, light brown sugar, and vegetable oil until well combined and smooth. Add the eggs one at a time, beating for about one minute after each addition to incorporate air for fluffy muffins.
- Incorporate Dry and Wet Mixtures: Alternate adding the dry mixture and the banana mixture to the sugar and egg mixture, beginning and ending with the dry ingredients. This method ensures the batter remains light. Gently fold in the dark chocolate chunks, reserving a few to sprinkle on top of the batter for a visually appealing finish.
- Fill Muffin Tins and Bake: Fill the muffin cups almost to the top with the batter. Bake at 425°F (218°C) for 5 minutes to create a burst of oven spring, then reduce the heat to 350°F (177°C) and bake for an additional 15 to 18 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
- Cool and Store: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Once cooled, store in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Use very ripe bananas for optimal sweetness and moisture.
- Room temperature eggs help achieve a better batter consistency.
- You can substitute vegetable oil with melted coconut oil or butter if preferred.
- Do not overmix the batter once the dry ingredients are added to avoid tough muffins.
- For a nutty variation, fold in chopped walnuts or pecans along with the chocolate chunks.
- These muffins freeze well; to thaw, leave at room temperature or warm slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
