Bakery Style Banana Chocolate Chunk Muffins Recipe

Introduction

These bakery style banana chocolate chunk muffins are a delightful treat that combines moist bananas with rich chocolate in every bite. Easy to make and perfect for breakfast or a snack, they bring a cozy, homemade touch to your kitchen.

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 tsp vanilla extract
• 120 grams sour cream (room temperature)
• 320 grams all purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 180 grams chocolate chunks

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Place 6 paper liners in your muffin pan, leaving space between each one, and set aside.
2. Step 2: Peel and mash the overripe bananas in a large mixing bowl using a fork or potato masher, leaving them as smooth or chunky as you like.
3. Step 3: Whisk together the melted butter, oil, granulated sugar, and brown sugar into the mashed bananas.
4. Step 4: Vigorously whisk in the eggs and vanilla extract until well combined.
5. Step 5: Add the sour cream and whisk again until fully incorporated.
6. Step 6: Gently fold in the all purpose flour, baking powder, salt, and cinnamon with a rubber spatula, mixing until just a few dry streaks remain.
7. Step 7: Carefully fold in the chocolate chunks until evenly distributed throughout the batter.
8. Step 8: Scoop the batter into the muffin liners, filling each about three-quarters full. Optionally, sprinkle extra chocolate chunks and coarse sugar on top.
9. Step 9: Bake at 425°F (220°C) for 5 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 12-18 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove the muffin pan from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• Use overripe bananas for the best flavor and natural sweetness in your muffins.
• For a nutty twist, add chopped walnuts or pecans along with the chocolate chunks.
• Substitute sour cream with Greek yogurt if you prefer a slightly tangier taste.
• If you like a stronger cinnamon flavor, increase the cinnamon to 1½ teaspoons.
• Try using dark chocolate chunks for a richer, less sweet chocolate flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Just thaw and drain any excess liquid before mashing for best results.

What makes these muffins “bakery style”?

The higher initial baking temperature creates a crisp dome top, similar to those found in bakery muffins, giving them a professional appearance and texture.

Bakery Style Banana Chocolate Chunk Muffins Recipe

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★★★★★

5 from 69 reviews

These Bakery Style Banana Chocolate Chunk Muffins are moist, flavorful, and loaded with rich chocolate chunks. Made with ripe bananas, a blend of granulated and brown sugars, sour cream for tenderness, and warm cinnamon spice, these muffins offer a perfect balance of sweetness and comfort. With a tender crumb and a slightly crisp top, they make a delightful treat for breakfast, snack, or dessert.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 6 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Banana Mixture

• 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 tsp vanilla extract
• 120 grams sour cream (room temperature)

Dry Ingredients

• 320 grams all purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon

Mix-ins and Toppings

• 180 grams chocolate chunks
• Optional: extra chocolate chunks and coarse sugar for topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a muffin tin with 6 paper liners, spacing them out evenly for proper air circulation.
2. Mash Bananas: Peel and mash the ripe bananas in a large mixing bowl using a fork or potato masher to your desired consistency—smooth or slightly chunky works well.
3. Combine Wet Ingredients: To the mashed bananas, whisk in the melted butter, oil, granulated sugar, and brown sugar until well combined. Then, vigorously whisk in the eggs and vanilla extract to fully incorporate.
4. Add Sour Cream: Whisk the sour cream into the banana mixture until the batter is smooth and uniform.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon to evenly distribute the leavening and spices.
6. Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet batter using a rubber spatula. Mix until just a few dry streaks remain to avoid overmixing which can toughen the muffins.
7. Add Chocolate Chunks: Carefully fold in the chocolate chunks, just until evenly dispersed throughout the batter.
8. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Optionally sprinkle extra chocolate chunks and coarse sugar on top for added texture and sweetness.
9. Initial Bake at High Heat: Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F (220°C) to give the muffins a good rise and a crisp top.
10. Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (180°C) and bake for another 12 to 18 minutes. Check doneness with a toothpick poked into the center—it should come out clean or with just a few moist crumbs attached.
11. Cool Muffins: Remove the muffin pan from the oven and let it sit for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving. Enjoy your delicious banana chocolate chunk muffins!

Notes

• Using overripe bananas ensures maximum sweetness and moisture in the muffins.
• Room temperature eggs and sour cream help achieve a smooth batter and better texture.
• Filling the muffin liners ¾ full prevents overflow while ensuring a nice dome shape.
• You can substitute sour cream with Greek yogurt for similar results.
• To keep muffins moist, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a nutty variation, consider folding in chopped walnuts or pecans along with the chocolate chunks.

Keywords: banana muffins, chocolate chunk muffins, bakery style muffins, banana dessert, homemade muffins, quick breakfast