Banana Chocolate Chunk Muffins

5 from 4 votes

The most delicious and simple Banana Chocolate Chunk Muffins, with golden tops and soft, fudgy centers with pools of dark chocolate.

Prep Time20

Cook Time20

Total Time40

Course: Baking

Cuisine: American

Servings: muffins

Author: Margie Nomura

Ingredients

13.5 oz very ripe, mashed banana about 3-4 medium bananas; or about 1 2/3 cups mashed
4 oz unsalted butter 1 stick
3.5 oz light brown sugar packed, scant 1/2 cup
3.5 oz superfine sugar (caster sugar) about 1/2 cup
2 large eggs
1 tsp vanilla extract
4.6 oz thick Greek yogurt about 1/2 cup
1 tsp baking soda (bicarbonate of soda)
6.3 oz all-purpose flour (plain flour) 1 1/2 cups
1/2 tsp salt
8.8 oz dark chocolate roughly chopped into chunks; about 1 1/2 cups, chopped

US Customary - Metric

Instructions

Preheat your oven to 410°F (210°C/190°C fan) and line a 12-hole muffin pan with liners/folded parchment paper.
Begin by browning your butter by melting the butter in a pan over medium heat. It will go from melted to then bubbling loudly before going quiet and foamy. Keep stirring until it turns a light amber color overall, but the flecks are dark brown, and you can smell chestnuts.
Once browned, pour into a bowl to cool down.
In a bowl, whisk together the melted brown butter and sugars for a minute until thick.
Add in your mashed bananas, eggs, yogurt, and vanilla.
Once all of your wet ingredients are mixed together, gently stir in the flour, baking soda (bicarb), and salt. Then, fold in the chocolate chunks, reserving around 24 chunks (a handful!) to push on top of each muffin.
Divide the batter into 12 muffins. Into the top of each, press 2 chocolate chunks.
Bake for 20 minutes or until a skewer comes out with a few moist crumbs. Store at room temperature in an airtight container.

Video

Notes

Storage

To store: Store in an airtight container at room temperature for 5 days. These will get better the next day. But still delicious as they are - especially from the oven and melty. So good.

To heat: Serving at room temperature is delicious, but I sometimes like to pop a muffin in the microwave for 20-second bursts to warm it through and melt the chocolate chunks.

To freeze: Cool the muffins completely, pop them in an airtight tupperware or container and freeze for around 2 months. Defrost them at room temp when ready to serve, for at least a few hours. I like to reheat them in the oven at 355°F (180°C/160°C fan) for 5-10 minutes before serving.

More quick tips

Yogurt: If you don't have Greek yogurt, sour cream, crème fraîche, or buttermilk will work too.

Frozen bananas: If you froze brown bananas when they went past the point of eating and want to use them now, just defrost them and continue with the recipe, adding in where instructed above. This goes for if you froze whole bananas (just remove the skins) or if you froze peeled, chopped bananas.

Nutrition