Banana Chocolate Chunk Muffins (Bakery-Style, One-Bowl) — Easy Freezer-Friendly Muffins for Breakfast or Snacks

Banana chocolate chunk muffins are tender, moist banana muffins studded with big pieces of chocolate. What makes this version different is the “bakery-style” domed top (using a simple heat trick) and a mix of chocolate chunks plus a few chips for better melt and texture—perfect for using up overripe bananas any time of year.

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Temps de préparation 15

Temps de cuisson 20

Catégorie Dessert

Cuisine Canadian

Portions 12 Portions

Calories 350 kcal

Ingrédients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon optional
3 very ripe bananas mashed (about 1 1/2 cups)
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/3 cup neutral oil canola/vegetable
1/4 cup unsalted butter melted and cooled slightly
1/3 cup buttermilk or plain yogurt thinned with a splash of milk
2 tsp vanilla extract
1 cup chocolate chunks plus a small handful for topping
1/3 cup chocolate chips optional, for better distribution

Instructions

Heat oven to 425°F. Line a 12-cup muffin pan.
In a large bowl, mash bananas. Whisk in brown sugar, granulated sugar, eggs, oil, melted butter, buttermilk, and vanilla.
Add flour, baking powder, baking soda, salt, and cinnamon. Mix just until combined (do not overmix).
Fold in chocolate chunks (and chips if using), reserving some chunks for topping.
Fill muffin cups nearly full. Sprinkle reserved chocolate on top.
Bake 5 minutes at 425°F, then reduce to 350°F and bake 13–17 minutes, until a toothpick comes out with a few moist crumbs (melted chocolate is fine).
Cool 5 minutes in pan, then transfer to a rack.

Notes

FAQ

Why did my muffins turn out dense?

Most common reasons: overmixing, too much flour, or bananas that weren’t ripe enough. Mix only until the flour disappears and measure flour lightly.

How do I get tall bakery-style domes?

Fill cups nearly full and use the high-heat start (425°F for 5 minutes). Also make sure your baking powder is fresh.

Can I make these ahead?

Yes. They’re great the next day. Store airtight at room temp for 2–3 days, or refrigerate up to 5 days (warm briefly before eating).

Can I freeze banana chocolate chunk muffins?

Absolutely. Freeze cooled muffins in a zip bag. Thaw at room temp or warm in a 300°F oven for 8–10 minutes.

Can I use frozen bananas?

Yes—thaw completely, drain off excess liquid if there’s a lot, then mash and use.

How ripe is “ripe enough”?

Peels should be heavily speckled or nearly black. If they still look bright yellow, wait.

Mots clés Chocolate, Desserts, Muffins