Banana Chocolate Chunk Muffins
User Reviews
5.0
6 reviews
Excellent
Banana Chocolate Chunk Muffins
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These banana chocolate chunk muffins hail from The Clinton St. Baking Co. in NYC, and feature fresh banana and chocolate chunks for the ultimate treat.
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Ingredients
Crumb Mix:
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- Pinch ground cinnamon
- 1 tablespoon unsalted butter, cubed
Muffins:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch kosher salt
- 4 tablespoons (2 ounces) unsalted butter, room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup sour cream or plain yogurt
- ¾ cup bittersweet (70% cacao) or semisweet (52-62% cacao) chocolate chunks (from about 3 ½ ounces chocolate)
- 2 perfectly ripe or overripe medium-sized bananas, cut into ¾-inch chunks
Instructions
- For the crumb mix: Combine the dry ingredients and then cut in the butter with your hands until you have pea-sized crumbs. Store crumb mix in the refrigerator until needed. It can be stored there for a couple weeks.
- For the muffins: Preheat the oven to 350°F. Lightly grease 12 cups in a standard-size muffin pan, or line with paper muffin cups. Whisk together the dry ingredients and set aside.
- In an electric mixer fitted with the paddle attachment, on medium-high speed cream together the butter, sugar, and vanilla until light and fluffy, a few minutes. Scrape down the sides with a rubber spatula, add the egg and mix until smooth. Add ½ the sour cream, mix well, then add ½ of the dry ingredients, mix, add the remaining sour cream, combine and then finish off with the rest off the dry ingredients. Mix just until combined. Fold in the chocolate chunks and bananas until evenly mixed.
- Use a leveled off standard-size ice cream scoop (with a release trigger) to portion out batter into each of the 12 cups. Top each muffin with some of the crumb mix, distributing evenly.
- Bake for 25 to 33 minutes, until lightly golden and a toothpick inserted in the center of a muffin comes out clean. Cool for about 10 minutes or longer before releasing muffins from the pans. Serve at room temperature.
Notes
- Chocolate chips can be substituted for the chunks.
- The easiest way to cube the banana is to first cut it lengthwise into quarters (in half once, then each half in half). You'll have 4 long skinny strips of banana. Then chop the strips into approximately ¾-inch chunks (give or take).
- Adapted from The Clinton St. Baking Company Cookbook
Nutrition Information
Show Details
Serving
1muffin
Calories
214kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
3g
Cholesterol
28mg
(9%)
Sodium
58mg
(2%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 214kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 58mg | 2% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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