Are you as dazzled as I am with the beautiful muffin crown on these Chocolate Banana Muffins?!
I wanted to create a beautiful chocolate muffin loaded with bananas ever since I posted my Double Chocolate Banana Bread recipe (which is also one of the most-baked recipes at DisplacedHousewife!).
As is often the case, recipes need some tweaking when they go from muffin to loaf and vice versa. For this muffin, I wanted more chocolate than I do with the chocolate banana bread. I also changed the quantities of some of the ingredients (melted butter! sour cream! more brown sugar! a wee more flour! more chocolate chips!).
However, if you love chocolate banana bread, you will definitely love these moist banana chocolate muffins! So let’s get to it!
What Makes These
Double Chocolate Banana Muffins Mega Fabulous?
- I am OBSESSED with the tall beautiful crown this banana chocolate muffin gets!!
- The texture of these banana chocolate muffins is INSANE! Light, fluffy, plush, moist…all the things!
- They’re an easy breezy one-bowl number that takes minimal effort with maximum results
- Loaded with rich chocolate flavor and sweet, moist bananas
- I use a wee more chocolate in these than I normally do in banana recipes, but it really delivers (perfect for chocolate lovers!)!!
- This muffin batter can be mixed the night before and baked fresh in the morning, see the Notes section below the recipe!
- This is a VERY flexible recipe! See the Notes section below the recipe for substitutions if you don’t have sour cream or butter, as well as different liquid options (milk! hot water! hot expresso!)
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
How To Make The Best Chocolate Banana Muffin Recipe
Below are step-by-step photos (with captions) to make THE BEST Double Chocolate Banana Muffins perfect every time! My biggest tips are:
- Use Ripe Bananas: As mentioned above, look for bananas that are soft (not mushy) to the touch and covered in brown sugar spots (not fully black, overripe bananas). These bananas have the best flavor and texture.
- Let Batter Cool Before Adding the Chocolate Chips. If you use hot water or coffee/espresso as your liquid (see Notes below the recipe), wait until your batter gets closer to room temperature before adding the chocolate chips or you run the risk of them melting and changing the texture of the muffins.
- Rest Your Batter. This optional step is a favorite of mine! A short 20-minute muffin batter rest will result in a taller muffin crown. This is a great recipe to mix the night before, stash in the fridge and bake in the morning (see Notes below recipe for helpful tips).
That’s IT! These are so flipping easy and mouthwateringly delish that you are going to love these fluffy muffins!!!
Shop this Banana Chocolate Muffin Recipe
My absolute favorite tools for making the best chocolate banana muffins are:
My favorite heat–safe, glass, stackable bowls, my favorite whisk, my favorite spoonula, 2 tbsp cookie scoop, a practical muffin tin (not the one in the photos) and my trusty scale for precision.
This is everything I use at home when recipe testing and making these muffins! It’s also what you’ll see in the photos. If I’ve left anything out, drop a note in the comments and I’ll add it.
More Muffin Recipes Please!
If you love a delicious muffin as I do, check out these Chocolate Espresso Muffins, Raspberry Muffins with Streusel, small batch Chocolate Chip Banana Muffins and my favorite, Mega Moist Pumpkin Muffins!
I hope you enjoy these sinfully delicious Double Chocolate Banana Muffins!
Crazy Moist Bakery-Style Double Chocolate Banana Muffins
Are you looking for some light, bouncy, moist Double Chocolate Banana Muffins with a beautiful, tall muffin crown? I've got you! These muffins effortlessly come together in one bowl and are mixed + baked in under 40 minutes. They are LOADED with chocolate banana flavor (YUM!), and you will love them!
Course Breakfast
Cuisine Muffins
Keyword Banana, Chocolate, Muffins, Chocolate Chip, Breakfast, Brunch, One-Bowl Baking
Prep Time 10 minutes
Cook Time 16 minutes
Optional Rest Time 20 minutes
Servings 14 Muffins
Author Rebecca Firth
Ingredients
- 3/4 cup (165 g) light brown sugar packed
- 8 tablespoons (113 g) unsalted butter melted and cooled (see Notes below for more info)
- ¼ cup (50 g) granulated sugar
- 1 tablespoon real vanilla extract
- 2 large eggs room temperature
- ½ cup (43 g) unsweetened Dutch-process cocoa powder
- 1 cup (227 g) ripe bananas about 3 medium bananas; mashed
- 1/3 cup (80 g) sour cream room temperature (see Notes below for more info)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons sea salt
- 1 3/4 cups + 1 tablespoon (246 g) all-purpose flour how to measure flour
- 2/3 cup (160 g) whole milk room temperature (see Notes below for more info)
- 1 cup (170 g) dark chocolate chips reserve about 1/3 cup (57 g) for the tops of the muffins
Instructions
- Preheat the oven to 425°F (220°C). Line every other muffin well of your muffin pan with paper liners (if using); otherwise thoroughly grease your muffin pan.
- In a large mixing bowl whisk together the brown sugar, cooled melted butter, sugar and vanilla until well blended. Add in the eggs and mix for 1 minute more or until thick and combined.
- Then add the cocoa powder, mixing until smooth. Grab a spatula and mix in the mashed banana, sour cream, baking powder, baking soda and salt until completely combined.
- Gently fold in the flour until barely combined. Pour in the milk and grab your whisk again, whisking to combine. Scrape the sides and bottom of the bowl to make sure the banana muffin batter is thoroughly blended. At this point you can let your muffin batter rest for 20 minutes for a higher muffin top and/or stash in the fridge until the following morning (see Notes below recipe).
- Add 2/3 cup (114 g) chocolate chips to the muffin batter, stirring until evenly distributed throughout.
- Scoop the muffin batter into the prepared muffin tins, filling every other muffin liner at least 3/4 full. Jiggle the pan a little so that the muffin batter levels out in the cups (the more even it is here, the more even the muffin rise will be). Sprinkle the reserved chocolate chips over the tops of the muffins. Bake for 8 minutes in the center of the oven and then reduce the heat to 350℉ (177℃) and bake for 8 minutes more. When done, the tops will be puffed up tall; they should also bounce back when gently pressed in the center.
- Let cool in the muffin pan for about 10ish minutes, then use a butter knife to gently get the warm muffins out of the pan before transferring them to a wire rack to finish cooling.
Notes
I did so many tests of this recipe that I have a heap of substitution options. If any of these notes are unclear, please leave a note in the Comments section below and I will respond ASAP. Have fun with this muffins! xo
If You Don’t Have Butter (read this!)
You can use 1/3 cup (75 g) cooking oil. You can use any cooking oil. I tested them with olive oil and sunflower seed oil and both worked great. Avocado oil would also be a good option. …see, I wasn’t kidding when I said I recipe tested these a lot!!If You Don’t Have Sour Cream (read this!)
This recipe was originally tested without sour cream. You can omit the sour cream and increase the whole milk to 3/4 cup (180 g). I loveee the plushness that the sour cream gives this muffins *but* I almost posted the recipe without because I thought they were fab. And then I tested one final time and was like, we need sour cream here! Additionally, you can omit the sour cream, and add an additional small to medium banana in its place (for a total of 1 1/4 cups (303 g) ripe, mashed bananas.If You Don’t Have Milk (read this!)
This recipe was originally created without milk!! So you can absolutely use 3/4 cup (168 grams) hot water in place of the milk (if not using sour cream) or 1/2 cup (112 g) hot water with the sour cream. If you’re using the hot water, let the muffin batter sit for a bit to come back to room temperature; you’ll get the highest rise in the muffins this way. You can also use hot coffee or espresso in place of the milk or water. Do this if you love a really chocolate-flavored muffin experience. Don’t add the chocolate chips until the muffin batter is closer to room temperature so that they don’t melt.Mixer vs Your Arms
The instructions are to use a mixing bowl + a rubber spatula and whisk. However, this perfect chocolate banana muffin recipe is a recipe that can easily be made with an electric stand mixer fitted with the paddle attachment or a handheld mixer, if that’s what you have handy, your choice!Overnight Homemade Muffins
You can mix the batter for the double chocolate banana chocolate chip muffins and store it covered in an airtight container, in the fridge, overnight. The muffin batter will be quite firm* in the morning (that’s ok). Let it sit out for about 45 minutes (or more) until it’s closer to room temperature. Scoop and bake the muffins as outlined in the recipe instructions. The colder the muffin batter is, the more time it will take to bake. You may need to add up to 5 minutes of bake time (at the 350℉ (177℃) temperature) depending on how cold the batter is. Conversely, the muffins will rise *less* if the batter is cold. Check the center of the muffin for doneness by pressing your finger gently in the center of the tops of the muffins. If it leaves an indent, bake for a wee bit longer.Lining Your Muffin Pans
If you don’t have paper muffin liners, make sure to butter your muffin pan and sift unsweetened cocoa powder over the top, shaking off the excess (or use non-stick baking spray). This will keep your muffins from sticking to the pan.Muffin Yield
Sizing between regular muffin pans varies wildly, which will impact how many muffins you end up with. Additionally, using the tall brown paper liners vs regular, basic muffin liners will change the yield as well. When I used the tall brown parchment liners, I put double the muffin batter in them and the entire recipe only made 7 large muffins (but so pretty!). When I tested the recipe using standard muffin liners, I ended up with 14 muffins. Keep this in mind if your yield doesn’t match mine (and I’d love to hear your notes in the comments below!).Tips for Tall Muffin Tops
- Let the double chocolate muffins batter sit for 20 minutes (or overnight in the fridge) before scooping and baking. I *highly* recommend this short batter rest.
- Use every other muffin well in the muffin tray so that more air circulates around the muffin.
Muffin Storage
Once baked, store these moist double chocolate banana muffins in an airtight container at room temperature.Muffin Variations
- Add 1 teaspoon of espresso powder to amplify the chocolate flavor
- Replace the chocolate chips with peanut butter chips, white chocolate chips or a combination of all three
- Sprinkle the tops with sparkling sugar or Demerara sugar
The post Crazy Moist Bakery-Style Double Chocolate Banana Muffins appeared first on DisplacedHousewife.
