One of my grandmas always made banana bread. I mean always. One reason is that, like all of us, when Grandma had bananas that were beginning to ripen too quickly, banana bread was a way to use them. Also, Grandma loved to make anything that was tried and true. She knew exactly how to make banana bread, didn’t need a recipe, and it always turned out. And that’s exactly why I love these banana chocolate chunk muffins!
Let’s be honest: these muffins are really just banana bread in disguise. The batter is pretty much the exact same as my Grandma’s. Why mess with something so delicious?!
First up: bananas
To make the flavors shine, you’ll want to use ripe bananas. And when I say ripe, I mean those ones that you’re almost scared to eat. If the bananas are extremely brown, but not soft, they’ll have the most flavor.
As bananas become browner, they condense their sugars and subsequently become sweeter. That’s why we don’t like eating green bananas. They haven’t developed their sweetness yet. Late bloomers!
The best part: chocolate
To make these a little more grown up (and yet entirely kid-friendly), the addition of chocolate makes all the difference. Personally, I gravitate towards Ghirardelli semi-sweet chocolate bars . You could totally use chocolate chips, but here’s a little PSA on these little morsels. They’re often coated to preserve their shape and help them stay intact, which is precisely what we don’t want in these muffins!
In comparison, baking chocolate melts quicker. Plus, keeping it in larger pieces or chunks creates pockets of gooey melted chocolate within the muffin.
After chopping the chocolate with a sharp knife, it’s crucial to avoid adding the fine bits and pieces left on your cutting board. If added to the batter, the dust-like chocolate would discolor the muffins and make them “dirty” looking.
Being the good Midwesterner that I am, I take the small bits, melt them in the microwave, and drizzle them on top. Grandma would be so proud of my “nothing wasted” approach!
Together, these upgrades create a delicious banana muffin that’s perfect for brunch, breakfast, dessert, or anytime. These are definitely Grandma approved.
Watch how to make these banana chocolate chunk muffins:Print
There’s nothing more classic than a banana muffin. But when you stuff it with chocolate chunks and drizzle more on top, it’s transformed into the best muffin ever!
- 1 stick unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt (or sour cream)
- 1 cup mashed banana (about 3 ripe bananas)
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces semisweet chocolate, roughly cut into 1/4-inch to 1/2-inch pieces
- Preheat the oven to 375 degrees Fahrenheit.
- Spray 15 muffin cups with nonstick baking spray and set aside.
- In a stand mixer, cream the butter and sugars until light and fluffy, 3 minutes.
- With the mixer on low, add the eggs one at a time, mixing for 30 seconds after each addition. Add vanilla, and mix to incorporate. Mix in the Greek yogurt and mashed banana for 30 seconds.
- With the mixer off, add the flour, baking powder, baking soda, and salt. Mix until just incorporated, about 1 minute. There may be a few small lumps.
- Chop the chocolate into pieces. Leave the fine crumbs on the cutting board and add only the pieces. Fold with a spatula.
- Portion the batter evenly into the 15 prepared muffin cups. Bake in the preheated oven until domed and a skewer inserted into a muffin comes out clean, about 24-28 minutes.
- Remove from oven and cool in the pan for 5 minutes. Remove from pan and cool completely on a rack.
- To garnish, drizzle melted chocolate on top.
- Serving Size: 1 muffin
- Calories: 311
- Sugar: 25.8g
- Sodium: 218.7mg
- Fat: 12.3g
- Saturated Fat: 7.1g
- Trans Fat: 0g
- Carbohydrates: 47.8g
- Fiber: 2.1g
- Protein: 5.5g
- Cholesterol: 42.8mg
Keywords: brunch, muffins