Description
Delight in these rich and moist Choco-Banana Delight Muffins, blending ripe bananas and luscious chocolate chips for a perfect treat. These muffins combine the natural sweetness of bananas with a hint of cocoa and cinnamon, enhanced by a creamy yogurt base and a crunchy nut topping option. Ideal for breakfast, snack time, or dessert, they offer a homemade bakery experience with simple ingredients and straightforward steps.
Ingredients
Scale
Muffin Batter
- 1 ½ cups (190 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon (optional but recommended)
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 ½ cups (about 3 medium) very ripe bananas, mashed smoothly
- 1 tsp pure vanilla extract
- ½ cup (120 ml) plain Greek yogurt or sour cream, at room temperature
- ¾ cup (130 g) semi-sweet chocolate chips
- ¼ cup (30 g) chopped walnuts or pecans (optional)
Topping (optional)
- 2 tbsp coarse sugar or turbinado sugar
- ¼ cup (45 g) mini chocolate chips
- ½ small banana, thinly sliced (for garnish on a few muffins, optional)
Instructions
- Prepare the oven and pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or nonstick spray. If using bananas for garnish, slice them just before baking to prevent browning.
- Mix the dry ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. Whisk thoroughly until evenly mixed and set aside.
- Combine the wet ingredients: In a large bowl, whisk melted butter with granulated and brown sugars until slightly thick and glossy, about 30–45 seconds. Add eggs one at a time, blending fully after each addition. Stir in mashed bananas and vanilla extract until smooth. Then whisk in Greek yogurt or sour cream until creamy and uniform.
- Bring wet and dry ingredients together: Add the dry mixture to the wet mixture. Gently fold with a spatula or wooden spoon until dry streaks disappear, being careful not to overmix; some lumps are okay to keep muffins tender.
- Add chocolate chips and nuts: Fold in semi-sweet chocolate chips and, if using, nuts until evenly distributed. The batter should be thick and scoopable.
- Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about ¾ full. Sprinkle tops with coarse or turbinado sugar and mini chocolate chips. Optionally, gently press 1–2 thin banana slices on a few muffins for decoration, avoiding overcrowding to prevent sogginess.
- Bake the muffins: Place the muffin tin on the center oven rack. Bake at 375°F (190°C) for 5 minutes to help tops lift. Without opening the oven, reduce temperature to 350°F (175°C) and bake for an additional 10–14 minutes, or until a toothpick inserted comes out with moist crumbs but no wet batter and tops spring back lightly to the touch. Total baking time is 15–19 minutes depending on oven.
- Cool and set: Remove muffins from oven and cool in the pan for 5 minutes. Transfer carefully to a wire rack and let cool 10–15 minutes more. They’re excellent warm with melty chocolate chips but slice cleanly when cooled.
- Serve and store: Serve warm or at room temperature. Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze individually wrapped for up to 2 months. Reheat in a 300°F (150°C) oven for 5–7 minutes or microwave 15–20 seconds.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix batter to keep muffins tender and fluffy.
- Optional cinnamon adds warmth but can be omitted if preferred.
- Walnuts or pecans add crunch but can be skipped for nut-free versions.
- Slicing bananas just before topping prevents browning during baking.
- Adjust sugar topping amount based on sweetness preference.
- Store muffins properly to maintain freshness and prevent drying out.
