Bakery Style Banana Chocolate Chunk Muffins Recipe
These Bakery Style Banana Chocolate Chunk Muffins are to die for. I dare you to only eat one and not sneak back for a second or third! Not only are they temptingly tasty, they also come together crazy fast and only use one bowl. Not to mention they take about 30 minutes from start to finish and use up those mushy bananas that have been staring at you from the fruit bowl all week. All the wins!
So how do I make these Bakery Style Banana Chocolate Chunk Muffins from scratch?
Honestly, these are really simple to make and taste like you could have spent hours on them! Begin by adding the ripe bananas along with the sugars into a large mixing bowl. Using a hand whisk or electric whisk, beat them until mostly smooth. Next, add in the eggs, vanilla and oil and beat again until fully incorporated. The mix might look a little frothy, this is normal. Sieve in the dry ingredients and switch to a rubber spatula. Gently mix in the dry ingredients. Add 2/3 of the chocolate chunks and mix again. Add cupcake or muffin liners to a cupcake or muffin tin, like this one. Using an ice cream scoop, like this one, divide the mix evenly between the cases. Sprinkle the remaining chocolate chunks over each muffin and bake.
Frequently Asked Questions
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days and still taste fresh.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
As ripe or over ripe as possible without them turning completely brown on the inside. The outside of the banana should have lots of brown spots for maximum flavour. For examples of a well ripened banana, check the photos above.
Yes! If you substitute the milk chocolate for a dairy free milk chocolate, or dark chocolate you can make these dairy free.
If your banana muffins turned out hard and crunchy instead of soft and pillowy, there’s a chance you over baked them or the temperature was too high. I would recommend setting a timing when baking anything. An oven thermometer can also be helpful as ovens don’t always run at the temperature that is set. They are relatively inexpensive and can save your bakes!
It’s possible you used a cupcake/muffin tray that was too small, the cases may have been too small or you over filled the cases. The cases should be filled about 3/4 of the way, leaving a little space to rise. Also check you are using muffin cases and not cupcake cases. Muffin cases tend to be bigger and are able to hold more batter. To read more info check out this post by Craft Company – Baking Cases Explained.
For more Cake Recipes, check out my Cake Category, here.
Maybe you have a lot of bananas and want more Banana Muffin Recipes? Take a peek at my Banana Pecan Muffin Recipe, here.
Bakery Style Banana Chocolate Chunk Muffins
Equipment
- 1 Large mixing bowl
- 1 Electric whisk or stand mixer with paddle attachment
- 1 Rubber Spatula or Wooden Spoon
- 1 12 hole muffin or cupcake tray
- 1 ice cream scoop optional
Ingredients
- 3 whole ripe bananas
- 50 grams soft brown sugar
- 50 grams caster sugar
- 2 whole eggs
- 100 grams vegetable oil
- 220 grams plain flour
- 1/2 tsp baking soda
- 150 grams milk chocolate chunks or chopped chocolate
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the bananas, brown sugar and caster sugar. Beat together for 1-2 minutes until the bananas are mashed and smooth.
- Add the eggs and oil and continue beating for 1-2 minutes until combined.
- Sieve in the flour and baking soda. Switch to a rubber spatula or wooden spoon and mix together.
- Add 100 grams of the chopped milk chocolate or chocolate chunks. Mix together.
- Place large muffin cases into each hole of the muffin/cupcake tray.
- Using a large ice cream scoop, scoop up 2-3 tbsp of batter and place into each muffin case. Each case should be about 3/4 full. Repeat until all the batter has been used.
- Sprinkle over the remaining chocolate chunks/chopped chocolate onto each muffin.
- Bake for 20-30 minutes until risen and golden brown in colour all over.
- Allow to cool slightly before serving.
- Leftovers can be stored in an airtight container or wrapped tightly with cling film. Leftovers should be stored at room temperature for 3-4 days.
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