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Double Chocolate Banana Muffins Recipe

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3.9 from 2 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 12 muffins

Description

These Double Chocolate Banana Muffins are a deliciously rich and moist treat, combining ripe bananas with cocoa powder and semi-sweet chocolate chips for an indulgent chocolate flavor. Perfect for breakfast or an afternoon snack, these muffins boast a tender crumb thanks to full-fat sour cream and a touch of canola oil. Easy to prepare and baked to perfection, they delight chocolate lovers with every bite.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour
  • ½ cup dutch processed cocoa powder
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup chocolate chips, chunks, or chopped chocolate (semi-sweet)

Wet Ingredients

  • 2 large bananas (very ripe)
  • 1 large egg (room temperature)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup canola oil
  • 1 cup full-fat sour cream (room temperature)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 400℉ (204℃) and line muffin tins with cupcake liners, if using, to prevent sticking and facilitate easy removal of muffins.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dutch processed cocoa powder, baking powder, baking soda, and kosher salt. Then toss in the chocolate chips to coat and set aside; this helps distribute the chocolate throughout the batter evenly.
  3. Mash Bananas: In a separate bowl, mash the ripe bananas until mostly smooth but still slightly chunky to maintain texture in the muffins.
  4. Mix Wet Ingredients: In another bowl, whisk together the egg, granulated sugar, vanilla extract, and canola oil vigorously for about 30 seconds to blend well. Add the mashed bananas and mix. Then fold in the full-fat sour cream until the mixture comes together smoothly.
  5. Combine Wet and Dry Mixtures: Add the wet mixture to the dry ingredients. Using a rubber spatula or large wooden spoon, fold the ingredients together gently. When about halfway mixed, add the reserved chocolate chips and stir until just combined to avoid overmixing.
  6. Fill Muffin Tins: Divide the batter evenly among the muffin liners, filling each cup fully so the batter mounds on top. Sprinkle extra chocolate chips on top for added chocolate bursts.
  7. Bake Muffins: Bake in the preheated oven for 14 to 17 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean with no wet batter.
  8. Cool Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess from residual pan heat and ensures the muffins maintain their perfect texture.

Notes

  • Use very ripe bananas for the best sweetness and moisture in the muffins.
  • Room temperature egg and sour cream help the batter blend smoothly.
  • Do not overmix the batter to keep the muffins tender and fluffy.
  • Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
  • 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 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/double-chocolate-banana-muffins-recipe/