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: u003cbr/u003e1. Don't over mix. Only mix the dry ingredients until combined with the wet ingredients.u003cbr/u003e2. Make sure the butter is softened to room temperature. This will create a much lighter and moist texture.u003cbr/u003e3. 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.u003cbr/u003e4. 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. u003cbr/u003e5. 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.

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.

Banana Chocolate Chunk Muffins

Description

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!

Ingredients

Scale

3 very ripe bananas (brownish, speckled skin is just right)
1 and 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons salted butter, softened to room temperature
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1/3 cup whole milk
1 cup dark chocolate chunks + 1/4 cup for topping before baking

*I also highly recommend tulip muffin liners for baking these muffins.

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Instructions

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.
Mash the bananas with a fork until it's the texture of baby food. You want these really mashed.
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.
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.
Pour in the dry ingredients and mix just until combined.
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 2/3 full. You will end up with enough batter for about 18-20 muffins with regular cupcake liners and 12 with the tulip liners.
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.
After baking, transfer the muffins to a baking rack and allow to cool for 10 minutes. Serve and enjoy!

Equipment

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Notes

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.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: breakfast
Method: bake
Cuisine: American