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5.0 from 6 votes

Banana Chocolate Chunk Muffins

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 muffins
Calories: 214 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.