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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/bakery-style-banana-chocolate-chunk-muffins-recipe/