Banana Chocolate Chunk Muffins

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!

Course Muffins

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 15

Cook Time 28

Total Time 1

Servings muffins

Calories 311kcal

Author Kaleb

Ingredients

8 tbsp unsalted butter room temperature
¾ cup brown sugar
¼ cup white granulated sugar
2 eggs
1 tsp vanilla extract
¾ cup Greek yogurt (or sour cream)
1 cup mashed banana (about 3 ripe bananas)
2 ¾ cups flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
8 oz semi-sweet chocolate roughly cut into ¼- to ½-inch pieces

Instructions

Preheat the oven to 375°F.
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.

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