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Four chocolate chip muffins are arranged on a white wooden board. The muffins have a golden-brown color with visible chunks of melted chocolate. In the background, there is a blurred white teapot, cups, and a glass bottle.
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5 from 1 vote

Moist Chocolate Chunk Banana Muffins

If you’re looking for a quick, easy, and delicious baked treat, my buttery chocolate chunk banana muffins are exactly what you need.  My banana muffin recipe is full of gooey chunks of bittersweet chocolate and sour cream ensures they stay soft and moist.
Prep Time20 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 257kcal
Author: Cheryl Norris

Equipment

Ingredients

  • 1/2 cup (113 grams) unsalted butter melted
  • 1-3/4 cup (220 grams) unbleached all-purpose flour
  • 1-1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 6 ounces bittersweet chocolate chopped into chunks
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 (100 grams) large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups (227 grams) mashed bananas about 3 medium bananas
  • 1/2 cup (120 grams) full-fat sour cream room temperature

Instructions

Make the Muffins

  • Preheat the oven to 400°F (200°C). Add paper liners to a 12-cup muffin pan.
  • Melt the butter over medium-low heat and cool until it is barely warm, about 90 degrees F. Crack the eggs into a small bowl.
  • Place the flour, baking soda, and salt in a bowl and whisk for 30 seconds to combine. Add the chocolate chunks to the flour mixture.
  • Place the sugar, brown sugar, cinnamon, and nutmeg in a large bowl. Use your fingers to break up any brown sugar clumps. Add the eggs and vanilla. Whisk for 1 minute until the mixture is creamy and lighter in color.
  • Place the bananas in a medium bowl and mash them with a fork or potato smasher. Then, whisk them to make them creamy. Add the bananas to the batter and whisk until fully incorporated.
  • Add the melted butter and whisk until thoroughly mixed. Next add the sour cream and let the batter sit for 10 minutes.
  • Add 1/2 of the dry ingredients to the batter and fold it with a silicone spatula until incorporated. Add the remaining dry ingredients and fold just until all the flour is mixed in. Scrape the bottom to ensure you don't miss any flour. The batter should be lumpy. Be careful not to overmix.

Bake the Muffins

  • Divide the batter evenly between the 12 muffin cups. Bake the muffins at 400°F for 5 minutes and then without opening the oven door reduce the temperature to 350°F (180°C). Bake the muffins for another 15-17 minutes until the internal temperature registers at 195-200°F using an instant-read thermometer or a toothpick inserted in the top of the muffin comes out clean (meaning no batter is sticking to it) and the tops of the muffins are spring back when lightly pressed with your index finger..
  • Remove the muffins from the oven and cool the muffins in the pan for 5 minutes, then move the muffins to a wire cooling rack. Let the muffins cool for another 5 minutes before eating.

Store the Muffins

  • Room Temperature: Cool the muffins to room temp and place them in an airtight container. Store the muffins for up to 3 days.
    Refrigerator: Store the muffins in an airtight container for up to 7 days. Bring them to room temperature before eating, or warm slightly in the microwave for 10-15 seconds.

Notes

Don't Overmix the Batter.  Only mix the muffin batter until there are no white streaks of flour.  The batter should still be lumpy.  Overmixing the batter will cause the muffins to be tough and chewy.
Use Room Temperature Ingredients. Use room temperature eggs and sour cream. Room temperature ingredients blend more evenly and create a better emulsion. Room temperature is 65-68°F. Take the eggs out about 60 minutes before baking and the sour cream 30 minutes before.
Weigh the Ingredients. Weighing the flour ensures deliciously consistent results, and adding the sugar directly into the bowl means fewer dirty dishes.
Freezing Instructions: Cool the muffins completely, then wrap each muffin in plastic wrap. Place the muffins in a large freezer bag. Label the bag with the date and freeze for up to 3 months. Thaw the muffins overnight in the refrigerator or at room temperature for about an hour. Warm the muffins in the microwave for 15-20 seconds or in the oven for 5 minutes at 350°F.
 

Nutrition

Calories: 257kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 224mg | Potassium: 144mg | Fiber: 2g | Sugar: 21g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg