Description
These Banana Chocolate Chunk Muffins are a deliciously moist and flavorful treat made with ripe bananas, melty chocolate chunks, and a perfect balance of brown and granulated sugar. Perfect for breakfast, snack time, or dessert, they bake up fluffy with a tender crumb and rich chocolate bursts in every bite.
Ingredients
Wet Ingredients
- 3 large bananas (overripe and mashed)
- 4 tablespoons (56 grams) unsalted butter (melted and cooled)
- 1/4 cup (56 grams) buttermilk
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 cup (99 grams) granulated sugar
- 1/4 cup (53 grams) brown sugar (packed)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup (170 grams) chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a muffin pan by spraying it with non-stick cooking spray or lining it with muffin liners to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the mashed ripe bananas, melted and cooled butter, buttermilk, egg, and vanilla extract. Whisk these wet ingredients together until thoroughly mixed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well blended and free of lumps.
- Mix Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients. Stir just until the mixture is combined, being careful not to overmix to maintain a tender muffin texture.
- Add Chocolate Chunks: Fold the chocolate chunks into the batter carefully to distribute them evenly without overworking the batter.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. For a decorative touch, add some extra chocolate chunks on top of each muffin before baking.
- Bake: Place the muffin pan in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Overripe bananas add natural sweetness and moisture—do not substitute with underripe bananas.
- Do not overmix the batter to avoid dense muffins; fold ingredients until just combined.
- Use high-quality chocolate chunks for the best flavor and melt quality.
- To make these gluten free, substitute all-purpose flour with a gluten-free flour blend with xanthan gum.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
