Banana Chocolate Chunk Muffins
The most delicious and simple Banana Chocolate Chunk Muffins, with golden tops and soft, fudgy centres with pools of dark chocolate.
Servings: 12 muffins
Ingredients
- 380 g VERY ripe and mashed banana about 3-4 medium bananas
- 115 g unsalted butter
- 100 g light brown sugar
- 100 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 130 g thick Greek yoghurt
- 1 tsp bicarbonate of soda
- 180 g plain flour
- ½ tsp salt
- 250 g dark chocolate roughly chopped into chunks
Instructions
- Preheat your oven to 190c and line a 12-hole muffin tray with liners/folded parchment paper.
- Begin by browning your butter by melting the butter in a pan over medium heat. It will go from melted to then bubbling loudly before going quiet and foamy. Keep stirring until it turns a light amber colour overall but the flecks are dark dark brown, and you can smell chestnuts.
- Once browned, pour into a bowl to cool down.
- In a bowl, whisk together the melted brown butter and sugars for a minute until thick.
- Add in your mashed bananas, eggs, yoghurt, and vanilla.
- Once all of your wet ingredients are mixed together, gently stir in the flour, bicarb and salt. Then, fold in the chocolate chunks, reserving around 24 chunks (a handful!) to push on top of each muffin.
- Divide the batter into 12 muffins. Into the top of each, press 2 chocolate chunks.
- Bake for 20 minutes or until a skewer comes out with a few moist crumbs. Store at room temperature in an air-tight container.
Notes
Scroll up for a full step by step guide on how to make brown butter and the banana muffins too.
To store: Store in an airtight container at room temperature for 5 days. These will get better the next day. But still delicious as they are - especially for from the oven and melty. So good.
To heat: Serving at room temperature is delicious but I sometimes like to pop a muffin in the microwave for 20 second bursts to warm it through and melt the chocolate chunks.
To freeze: Cool the muffins completely, pop them in an airtight tupperware or container and freeze for around 2 months. Defrost them at room temp when ready to serve, for at least a few hours. I like to reheat them in the oven at 160c for 5-10 minutes before serving.
Yoghurt: If you don't have greek yoghurt, sour cream, creme fraiche or buttermilk will work too.
Frozen bananas: If you froze brown bananas when they went past the point of eating and want to use them now, just defrost them and continue with the recipe, adding in where instructed above. This goes for if you froze whole bananas (just remove the skins) or if you froze peeled chopped bananas.