Crazy Moist Bakery-Style Double Chocolate Banana Muffins

Crazy Moist Bakery-Style Double Chocolate Banana Muffins

from displacedhousewife.com
26 min
14 servings

Are you looking for some light, bouncy, moist Double Chocolate Banana Muffins with a beautiful, tall muffin crown? I've got you! These muffins effortlessly come together in one bowl and are mixed + baked in under 40 minutes. They are LOADED with chocolate banana flavor (YUM!), and you will love them!

Ingredients

  • 3/4 cup (165 g) light brown sugar (packed)
  • 8 tablespoons (113 g) unsalted butter (melted and cooled (see Notes below for more info))
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon real vanilla extract
  • 2 large eggs (room temperature)
  • ½ cup (43 g) unsweetened Dutch-process cocoa powder
  • 1 cup (227 g) ripe bananas (about 3 medium bananas; mashed)
  • 1/3 cup (80 g) sour cream (room temperature (see Notes below for more info))
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons sea salt
  • 1 3/4 cups + 1 tablespoon (246 g) all-purpose flour (how to measure flour)
  • 2/3 cup (160 g) whole milk (room temperature (see Notes below for more info))
  • 1 cup (170 g) dark chocolate chips (reserve about 1/3 cup (57 g) for the tops of the muffins)

Directions

  1. 1

    Preheat the oven to 425°F (220°C). Line every other muffin well of your muffin pan with paper liners (if using); otherwise thoroughly grease your muffin pan.

  2. 2

    In a large mixing bowl whisk together the brown sugar, cooled melted butter, sugar and vanilla until well blended. Add in the eggs and mix for 1 minute more or until thick and combined.

  3. 3

    Then add the cocoa powder, mixing until smooth. Grab a spatula and mix in the mashed banana, sour cream, baking powder, baking soda and salt until completely combined.

  4. 4

    Gently fold in the flour until barely combined. Pour in the milk and grab your whisk again, whisking to combine. Scrape the sides and bottom of the bowl to make sure the banana muffin batter is thoroughly blended. At this point you can let your muffin batter rest for 20 minutes for a higher muffin top and/or stash in the fridge until the following morning (see Notes below recipe).

  5. 5

    Add 2/3 cup (114 g) chocolate chips to the muffin batter, stirring until evenly distributed throughout.

  6. 6

    Scoop the muffin batter into the prepared muffin tins, filling every other muffin liner at least 3/4 full. Jiggle the pan a little so that the muffin batter levels out in the cups (the more even it is here, the more even the muffin rise will be). Sprinkle the reserved chocolate chips over the tops of the muffins. Bake for 8 minutes in the center of the oven and then reduce the heat to 350℉ (177℃) and bake for 8 minutes more. When done, the tops will be puffed up tall; they should also bounce back when gently pressed in the center.

  7. 7

    Let cool in the muffin pan for about 10ish minutes, then use a butter knife to gently get the warm muffins out of the pan before transferring them to a wire rack to finish cooling.