Bakery-Style Chocolate Banana Muffins
Large, bakery-style chocolate banana muffins with chocolate chips, and caramelized banana slices on top. Soft, rich, and easy to make at home.
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F
- 150 grams (¾ cup) dark brown sugar
- 2 large eggs room temperature
- 5 grams (1 teaspoon) vanilla paste or extract
- 100 grams (½ cup) plain Greek yogurt room temperature
- 340 grams (about 3–4) medium ripe bananas mashed
- 240 grams (2 cups) all-purpose flour
- 40 grams (½ cup) unsweetened natural cocoa powder or Dutch process cocoa powder
- 3 grams (1 teaspoon) ground cinnamon
- 1 gram (¼ teaspoon) ground nutmeg
- 5 grams (1 teaspoon) baking soda
- 5 grams (1 teaspoon) baking powder
- 3 grams (½ teaspoon) sea salt
- 135 grams (¾ cup) semi-sweet chocolate chips
For Topping
- 1 ripe banana chopped
- 12 grams (1 tablespoon) white sugar
- 0.5 gram (⅛ teaspoon) ground cinnamon
- 22 grams (2 tablespoons) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 6-cup jumbo muffin pan with parchment paper liners.
- In a large mixing bowl, cream the butter and dark brown sugar together for 3 to 4 minutes until light and fluffy. This step builds air into the batter for a soft and tall loaf.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla until smooth and fully combined.
- Add the Greek yogurt and mashed bananas, mixing until the batter is smooth. The mixture may look slightly curdled — that’s normal and helps create a moist texture.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly distributed.
- Add the dry mixture to the wet ingredients in two additions, mixing on low speed or folding gently with a spatula until no streaks of flour remain. Do not overmix.
- Gently fold in the chocolate chips.
- In a small bowl, combine the chopped banana, granulated sugar, and cinnamon. Gently toss to coat.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Spoon a little of the banana topping mixture over each muffin and sprinkle a few chocolate chips on top.
- Bake at 350°F (175°C) for 20–25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean with just a few moist crumbs from the chocolate chips.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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