Chocolate Chunk Banana Muffins

Name: Chocolate Chunk Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ¼ cup Butter; ½ cup Sugar; 2 large Bananas (over ripe); 1 large Egg; 1 cup Flour; ½ teaspoon Baking Soda; ¼ teaspoon Kosher Salt; ½ cup Chocolate Chunks; ½ cup Chopped Pecans (optional ); 2 Tablespoons Raw Sugar

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Chocolate Chunk Banana Muffins are moist, bakery-style muffins with ripe bananas and chunks of chocolate-perfect for breakfast or snacking.

finished banana muffins served on a blue plate.

Bakery Style Banana Chocolate Chunk Muffins

These Chocolate Chunk Banana Muffins are exactly what I look for when I want a coffee shop dessert, but don't want to get out of my pajamas or drive into town.

Made with ripe bananas -- the ones sitting on the counter no one is eating. Add big melty chunks of chocolate to these easy banana muffins, which are soft, fluffy, and full of flavor.

Perfect with your morning coffee, an after-school snack, or a sweet late-night treat.

The best part? You can whip them up in about 30 minutes with pantry staples-because I don't want to put my clothes on for that either.

Around here, these muffins taste like the perfect small-town coffee shop moment, but baked fresh in your own oven.

If you're looking for other variations of banana breads, check out Mini Banana Bread or Blueberry Banana Bread. For a bacon-infused version, try Bacon Infused Banana Bread.

stacking the two muffins on top of each other.

Ingredients

The perfect use for over-ripe bananas.

Butter - Salted or unsalted, both work well in this recipe.
Sugar - Sweetens up this quick bread
Bananas that are past their prime - black bananas are fine for banana bread. That's when their sugars are at their highest levels. The chickens won't miss them.
Egg - Large eggs are always used in baking.
Flour - Measure carefully. Spoon it into your measuring cup lightly, do NOT tap or shake it while measuring, and level off your dry measuring cup.
Baking Soda - This is what makes quick bread rise. Check the expiration date to make sure yours is fresh before starting.
Kosher Salt - To balance the sweetness.
Chocolate Chunks - The larger pieces of chocolate make a statement in this muffin.
Chopped Pecans - Love them? Add them in. Not for you? Leave the nuts out.
Raw Sugar - Please, don't skip this ingredient. You will thank me when you are eating that sweet, crunchy layer on your banana bread.

See recipe card for quantities.

Ingredients needed for chocolate chunk banana muffins.

Instructions

Preheat the oven to 425 degrees and place 6 cupcake liners in a 12-muffin pan. Skipping every other hole to give lots of room for your muffins to form.
In a large bowl, stir together soft butter and sugar. Add in egg and mashed bananas.
Into the butter mixture, stir in the remaining flour, baking soda, and salt. Only stir until the flour is incorporated.
Gently fold in chocolate chunks and pecans if you are using. Do not over-stir.
Pour into a lined muffin tin, filling the muffin liners full.
Sprinkle top with raw sugar.
Bake at 425 for 5 minutes.
Reduce the heat to 350 degrees and bake for 15 more minutes or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan, then remove to a cooling rack.

Hint: For the best muffins, stir the batter only until the flour is incorporated. Lumps may remain.

Tips for Big Bakery Style Muffins

Don't overmix the batter. Stop mixing as soon as the wet and dry ingredients are combined. A few lumps are fine and will help keep the muffins light and fluffy. Overmixing develops gluten, resulting in a tough and dense texture.

Fill the tins to the top. Most recipes call for filling cupcake or muffin tins two-thirds of the way, but for tall, domed tops, you need to fill them all the way to the top.

Use a high-low baking temperature. Preheat your oven to a high temperature. Bake the muffins at this temperature for the first 5 minutes to get a quick rise. Then, without opening the oven, reduce the temperature to 350°F for the rest of the baking time to cook the inside.

Substitutions & Variations

Chocolate - use a mix of mini chocolate chips and chocolate chunks for all over chocolate flavor. Or chop up a chocolate bar for even chunkier chocolate flavor.
Gluten-Free Chocolate Chunk Banana Muffin - Use gluten-free flour for a delicious gluten-free muffin.
Muffin Pan - Use mini loaf pans or a loaf pan, if preferred, such as in my Mini Banana Bread recipe.

Storage

I like to store these muffins loosely covered to maintain the crunchy topping. They keep well at room temperature for 2-3 days.

a chocolate chunk banana muffin cut in half.

Make Ahead Banana Muffins

Freeze in an air-tight freezer bag for up to 3 months. Allow to defrost at room temperature.

Top Tip

Over stirring causes tough, dome-shaped muffins. Stir just until the flour is incorporated.

FAQ

How do I make muffins bakery-style with tall tops?

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

Can I make banana muffins ahead of time?

Absolutely. They'll stay fresh for 3 days at room temp or up to 3 months in the freezer. Reheat for that just-baked taste.

What's the best way to mash bananas for muffins?

Very ripe bananas mash easiest with a fork or potato masher. The riper they are, the sweeter and more flavorful your muffins will be.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chocolate Chunk Banana Muffins:

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