How can you tell when the muffins are perfectly baked and ready?

It is always a good idea to peek at your muffins frequently during the final baking minutes to ensure they do not over bake. A reliable way to check for doneness is to gently press the tops of the muffins with your fingertips. If they spring back lightly when touched, they are typically ready to be taken out of the oven. This usually happens between 15 to 20 minutes of total baking time (including the initial high-heat period).

What are the secrets to making sure these muffins turn out moist?

Using acidic buttermilk in this recipe is a fantastic secret ingredient. It reacts with the baking soda to help create a tender texture and contributes to moisture. The sugar also plays a role in holding onto moisture within the muffin crumb. Of course, using plenty of mashed bananas is another natural way to ensure a moist result. Finally, incorporating oil into the batter is key because oil remains liquid at room temperature. This helps keep the muffins moist long after they cool down.

Can you put these banana chocolate chip muffins in the freezer?

Yes, absolutely. This recipe freezes beautifully and is perfect for meal prep or saving for later. To freeze them, simply let the muffins cool completely first. Then wrap each muffin tightly in plastic wrap. Place the wrapped muffins into a freezer-safe bag or container. They can be stored in the freezer for up to three months. To enjoy them later, you can thaw them in the refrigerator overnight. Or, you can leave them out on the kitchen counter for a few hours until they reach room temperature, perfect for a quick breakfast the next day.

What kind of bananas work best for baking muffins?

The best bananas for this recipe, and most baking where mashed bananas are used, are ripe ones. You want bananas that have plenty of brown spots on the peel. These have the most natural sweetness and are easiest to mash smoothly. If your bananas are not quite ripe enough yet, you can try a trick. Peel them and place them on a baking sheet in a 300 degree Fahrenheit oven for about 15-20 minutes until they soften and start to turn brown. Let them cool before mashing. Or, as the competitor suggests, you could pulse slightly underripe bananas in a blender to break them down very finely.

The BEST Banana Chocolate Chunk Muffins (Easy Recipe)

Name: The BEST Banana Chocolate Chunk Muffins (Easy Recipe)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: ½ cup (100 grams) granulated sugar; ½ cup (120 ml) vegetable or olive oil; 1 large egg, at room temperature; 1 teaspoon (5 ml) vanilla extract; 2 cups (250 grams) all-purpose flour; 1 ½ teaspoons (8 grams) baking powder; ½ teaspoon (3 grams) baking soda; ½ teaspoon (3 grams) salt; ½ cup (120 ml) buttermilk; 3 ripe medium bananas, mashed; 1 cup (180 grams) dark chocolate chunks or chips; 1 cup (100 grams) chopped walnuts; extra chocolate chunks and walnuts for topping (optional)

Description

These Banana Chocolate Chunk Muffins are incredibly moist and packed with sweet bananas, crunchy walnuts, and luscious dark chocolate, creating the perfect bakery-style treat! They are absolutely irresistible straight from the oven or as an easy grab-and-go snack any time of day!

Ingredients

½ cup (100 grams) granulated sugar
½ cup (120 ml) vegetable or olive oil
1 large egg, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (250 grams) all-purpose flour
1 ½ teaspoons (8 grams) baking powder
½ teaspoon (3 grams) baking soda
½ teaspoon (3 grams) salt
½ cup (120 ml) buttermilk
3 ripe medium bananas, mashed
1 cup (180 grams) dark chocolate chunks or chips
1 cup (100 grams) chopped walnuts
extra chocolate chunks and walnuts for topping (optional)

Instructions

Heat oven to 425 degrees Fahrenheit.
Mash the ripe bananas in a small bowl using a fork or a blender. Put them aside for later.
In a large bowl, use a mixer on medium speed to blend the sugar and oil together until they are combined. Add the egg and beat for one minute until the mixture is light and creamy. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Blend on low speed with the mixer only until just combined. Do not overmix the batter.
Gently stir in the mashed bananas, chocolate chunks, and walnuts using a spoon or spatula. Scoop the batter into muffin liners placed in a muffin tin, filling each one almost to the very top. If you like, add a few extra chocolate chunks and walnuts on top of each muffin.
Bake the muffins in the preheated oven at 425 degrees Fahrenheit for 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for 12 to 15 more minutes. The muffins are done when the tops have risen and spring back lightly when touched. Be careful not to bake them for too long, as this can make them dry.

Notes

Mixing Tip: Mixing the batter too much can result in tough muffins. Stir in the bananas, chocolate, and nuts gently by hand until they are just distributed.

Oven Variations: Oven temperatures can vary. Always watch your muffins closely during the last few minutes of baking to avoid overbaking.

Temperature Change: It is very important to reduce the oven temperature after the initial 5 minutes of baking at 425F. This high initial heat helps the muffins rise tall, but keeping it high will burn them.

Nutrition

Serving Size: 1 muffin
Calories: 372 kcal
Sugar: 18 g
Sodium: 228 mg
Fat: 21 g
Saturated Fat: 7 g
Carbohydrates: 41 g
Fiber: 3 g
Protein: 6 g