Banana Chocolate Chunk Muffins

Imagine biting into a warm muffin bursting with banana flavor and studded with generous chunks of chocolate, crowned by a perfectly domed top. These muffins are exactly that! They're simple to make, and with a few helpful tips, you'll be baking muffins with tall fluffy tops in no time.

Having a few go-to muffin recipes in your repertoire is always a good idea. Muffins make the perfect grab-and-go breakfast, an after-school snack, or a cozy coffee break treat for those precious fifteen minutes of 'me time.' Whatever 'muffin time' means to you, these banana chocolate chunk muffins won't disappoint. Think of them as banana bread in muffin form, with rich chunks of dark chocolate to make each bite even more delightful.

How to Make High Domed Muffins

A lot of people are curious about how to make muffins rise higher. Well there are a few tips which will help you achieve a high domed muffin top. These tips aren't specific to this recipe alone, you can probably incorporate them into your other muffin recipes as well.

1. First off, it helps to let the batter sit for 30 minutes to an hour after being fully mixed. Resting the batter lets the gluten relax (this is assuming you are baking with wheat flour). If the gluten is relaxed it will allow the leavening agents you added (baking powder and/or baking soda usually) to stretch the batter more easily.
2. When filling the muffin tray, only fill every other spot. This allows for better heat circulation around each muffin. Don't fill the "empty holes" with water as this will defeat the purpose.
3. Fill those muffin liners almost all the way to the top! I don't know who said you should only fill them ⅔ to ¾ full, not me! We want these babies to rise up!
4. When placing muffins in the oven, start with a hot oven at 425F for 7 minutes and then turn it down to 375-350F for the remainder of time until the muffins are fully baked (about 15 minutes for these muffins). The hot oven gets the baking powder going fast and things rise quickly before the outside of the batter has had enough time to cook and set.

Now that we know how to get these muffins looking good, let's find out what ingredients you will need to make them.

• 2 cups all-purpose flour (260g)
• ½ cup granulated sugar (105g)
• ⅔ cup brown sugar (115g)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 medium sized bananas (over ripe) (350g)
• 2 eggs
• ½ cup Greek yogurt (132g)
• ⅓ cup vegetable oil (62g)
• 1 teaspoon vanilla
• 1 ½ cup chocolate chunks (300g)

Equipment Needed

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• Mixing Bowls
• Measuring cups
• Measuring spoons
• Cookie Scoop - to get a nice full measured amount of batter into each muffin liner
• Muffin Pan
• Muffin Liners

Instructions

1. Mix dry ingredients together (2 cups flour, ⅔ cup brown sugar, ½ cup sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt). Set the bowl aside.

2. Mash 3 bananas up with a potato masher. Add in 2 eggs, ½ cup Greek yogurt, ⅓ cup vegetable oil, and 1 teaspoon vanilla. Mix together until well combined.

3. Add the dry ingredients to the wet ingredients and stir until just combined. You don't want to work the batter too much.
4. Gently fold in the chocolate chunks so they are evenly distributed throughout the batter.
5. Allow the batter to rest at room temperature or in the fridge for 30 minutes to one hour.
6. Preheat oven to 425F.
7. Fill a muffin tin with liners in every other hole, and spray liners gently with oil. See Note 2.
8. Fill muffin liners with batter almost to the top.
9. Place a few extra chocolate chunks on top of each muffin (makes a nice decoration)

10. Place in the oven at 425F for 7 minutes. Lower heat to 350F and continue baking for 15-20 minutes until tops are brown and muffins are fully baked. See Note 3.
11. Allow to cool in pan for 5 minutes.
12. Remove muffins and finish cooling on a cooling rack
13. Serve warm or at room temperature.

Notes

1. Acidic ingredients like Greek yogurt makes a moister and tender muffin by inhibiting gluten strand formation
2. Filling the muffin pan in every other muffin hole will allow for better heat circulation around individual muffins leading to a better rise for each muffin.
3. Placing the muffins initially in a hot oven at 425F for 7 minutes helps promote a high domed muffin top.

FAQs

1. What's the best way to store banana chocolate chunk muffins? These muffins can be stored in an airtight container on the counter for about three days, or in the fridge for up to five days. They can also be stored in the freezer in an airtight container or ziploc bag for up to three months. You can thaw your muffin at room temperature for about 30 minutes before eating. You can also warm thawed muffins in the microwave for 10 seconds so they are nice and warm.
2. What can I do if my bananas are not ripe enough? If you still have a few days before you are going to use them, you can place them in a paper bag with a couple of apples and roll the top closed. Bananas and apples are both fruits that release ethylene gas which causes fruit to ripen. The more ethylene gas is produced in the bag the faster the bananas will ripen. You can also speed up the process by placing the bag in a warm place. If you are really pressed for time, you can ripen the bananas in the oven. Place unpeeled bananas on a parchment or foil lined baking sheet. Bake in a 300F oven for 10-15 minutes, until peels are brown. Allow bananas to cool before using.

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