Banana Chocolate Chunk Muffins

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These Banana Chocolate Chunk Muffins are absolutely decadent and so moist. They're baked with sweet ripened bananas and loaded with chocolate chunks. Enjoy them for breakfast, brunch, snack or dessert!

My oldest daughter completely devoured these muffins this week! Every time I turned around she was gobbling one down. They are seriously so good though.

The most important thing about this recipe is having really ripe bananas with freckled brown peels. It adds a bunch of sweetness and makes the batter really moist.

If you love easy muffins recipes, try these Carrot Banana Muffins, White Chocolate Raspberry Muffins and Mini Chocolate Chip Muffins.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Banana Chocolate Chunk Muffins:
Expert Tips👩‍🍳:
Recipe FAQs 📋:
More Sweet Recipes You Will Love:
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Why You'll Love This Recipe:

Super Moist. Ripe bananas make the best texture on these muffins.
Easy to Make. Simple step by step instructions will help you get this recipe just right!
A Great Recipe for Old Bananas. When they're almost trash ready, don't throw them away..make banana bread instead.
Quick. Ready to eat in under 45 minutes.

For more breakfast recipes try this Strawberry Banana Smoothie Bowl, Sheet Pan Pancakes from Mix, Pumpkin Protein Bites, and Crescent Dough Cinnamon Rolls.

Ingredients:

Ripe Bananas: Brown bananas are the best part of this recipe. They add sweetness and make the batter nice and moist. If the bananas are still yellow, I highly recommend waiting a few days to make these.

All Purpose Flour: A versatile flour great for baking muffins. The flour is mixed with salt, baking soda and baking powder for the best rise.

Butter: Softened and whipped with sugars to create an airy texture and additional richness to the batter.

Eggs: Provides structure for the muffins.

Whole Milk: Adds rich flavor and makes the batter moist.

Brown Sugar and Granulated Sugar: A combination is used for the light and fluffy texture from the granulated sugar and a caramel molasses flavor from the brown sugar.

Dark Chocolate Chunks: I love the chocolate chunks if you can find them. These were at Target in the chocolate chip isle.

*Full recipe ingredients and quantities can be found in the recipe card below.

Substitutions and Variations:

If you can't find chocolate chunks at the grocery store, chocolate chips can be used instead. You could also use a dark chocolate bar in the baking isle and cut it into chunks.
Dark chocolate can be substituted with semi-sweet or milk chocolate.
Need to use unsalted butter? No problem, just double the salt in the dry ingredients.
I highly recommend tulip muffin liners, but regular cupcake liners are okay. You will have more muffins because you can't fill them as high as the tulip liners without them overflowing.

Big on banana recipes? Try these Banana Peanut Butter Bites, Banana Bread with Streusel Topping and Mini Banana Pudding Cups.

How to Make Banana Chocolate Chunk Muffins:

Step 1: Preheat the oven to 375 degrees. Prepare a 12 count muffin tin with tulip muffin liners. Whisk together dry ingredients of flour, salt, baking soda and baking powder.

Step 2: Mash the bananas with a fork until it's the texture of baby food. You want these really mashed.

Step 3: In a stand mixer with beater attachment, or in large bowl with hand mixer, mix together the butter with brown and granulated sugar until light and fluffy, about 2 minutes on medium low speed. Scrape down the edges of the bowl halfway through.

Step 4: Add egg and vanilla extract into the butter and sugar and beat 1 minute on medium low speed. Next, add in whole milk and the mashed bananas. Beat for 1 minute, scraping down the sides once.

Step 5: Pour in the dry ingredients and mix just until combined.

Step 6: Stir the chocolate chunks into the batter. Fill the tulip muffin liners with the batter until level with the pan (approximately 3 tablespoons) Note: If you're using regular cupcake liners, only fill ⅔ full. You will end up with enough batter for about 18-20 muffins with regular cupcake liners and 12 with the tulip liners.

Hand adding chocolate chunks to muffin batter.

Step 7: Add a few chocolate chunks into the top of the batter for appearance after baking. Bake for 23-26 minutes in the middle rack of the oven until fully cooked.

Step 8: After baking, transfer the muffins to a baking rack and allow to cool for 10 minutes.

Chocolate chunk banana muffin sliced in half.

Step 9: Serve and enjoy!

Expert Tips👩‍🍳:

Make sure the butter is softened to room temperature before starting the recipe.
Use ripe speckled bananas for the best flavors and textures.
Tulip muffin liners are best for this recipe. You can fill them high and not worry about them overflowing. Find the link in the recipe card below.

For more chocolate lover recipes, try these Coconut Balls, Butterscotch and Chocolate Chip Cookies, and Chocolate Peanut Butter Rice Krispie Treats.

Recipe FAQs 📋:

How to make the best banana muffins?

Make sure the bananas are so ripe you probably wouldn't eat it plain. The more bananas ripen (think brown speckled skin), the sweeter they become with natural releasing sugars. The texture is also super easy to mash, which blends really well into the batter and creates a lot of moisture. Don't wait until they're black and rotten though.

Why does the butter need to be softened for baking?

In this recipe, the softened butter is creamed together with the sugars. This will create airy texture within the muffins.

Why are my muffins dry?

Here's some tips to making moist muffins:
1. Don't over mix. Only mix the dry ingredients until combined with the wet ingredients.
2. Make sure the butter is softened to room temperature. This will create a much lighter and moist texture.
3. Don't over bake! Pull the muffins out of the oven as soon as they're done. To test: Poke a toothpick into the center of the muffins and pull out to see if any batter comes up with it. If it's crumbs, remove from the oven. Sometimes you have a poke it a few times with these because if you hit chocolate it's hard to tell.
4. If the muffins are smaller, they will cook faster. If you're doing mini muffins, these will cook really fast. Also, if you use regular cupcakes liners versus tulip liners, they will cook faster because they don't hold as much batter.
5. Watch the heat. I like baking muffins at 375 degrees in the middle rack. This is high enough for a good rise, without the tops getting too crispy.

Storage:

Once the muffins have cooled completely, store them in a sealed Tupperware or gallon sized ziplock and store in the pantry or on the countertop. Eat within 48 hours for the best taste.

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