If you were on the lookout for a moist, chocolatey, banana muffin, you can stop right here. These muffins are PACKED with chocolate chips, have a subtle banana flavor, and are super moist, rich and fluffy. They have the perfect dome-top - it is like you got these straight from a bakery!
Why you will love these chocolate banana muffins
The texture of these muffins is dense and moist, loaded with chocolate chips throughout and have a subtle banana flavor. These double chocolate banana muffins are amazing for multiple reasons but here are the most important two (in my opinion):
- They're super fluffy. There is nothing better than a fluffy muffin. What helps these muffins fluff up is the half hour of rest the batter gets before we bake. By resting the batter, we give the leaveners a head start. I'll go into this more later.
- Their dome tops. These muffins are SO tall with a perfectly round dome top. Alternating the muffin cups with a space between each allows the heat to evenly distribute around the muffin and gives them space to flourish and rise and create that perfect dome top.
If you need to run to the grocery store, here is your shopping list:
- All purpose flour
- Unsweetened cocoa powder
- Granulated sugar
- Baking powder & baking soda
- Unsalted butter
- Vanilla extract
- Whole milk
- Semi-sweet chocolate
- Mix the dry ingredients - this includes the granulated sugar.
- Mix the wet ingredients - this includes the mashed banana.
- Pour the wet into the dry and fold together until combined. Add the chocolate and fold together until fully incorporated.
- Leave the batter to rest at room temperature for 30 minutes or so.
- Line a muffin tin with cups leaving every other one empty. Fill the cups with the batter all the way to the top and then some. You want these babies to be full. Sprinkle with more chocolate if desired.
- Bake for 8 minutes at 425 degrees Fahrenheit, then drop the temperature to 350 degrees Fahrenheit and bake for another 8-10 minutes for regular sized muffins and 18-20 minutes for jumbo muffins.
- Let cool in the pan. Enjoy!
The secret to tall muffins
There are a few tips/tricks that I discovered lead to tall muffins and now I will NEVER not do them.
- Let the batter rest. Letting the batter rest for 30 minutes gives the leaveners a head start in the rise process. You will notice that after the muffin batter rests, the batter will be very airy, light and fluffy. After the 30 minutes is up, do not mix the batter, fold the batter or anything. That will knock out all the air and damage the work that was just done by the leaveners. All you want to do is scoop and plop the batter into the muffin tin. Nothing else! Baking soda & baking powder activate when mixed with the wet ingredients, so that is what occurs during this half hour. It IS possible for the batter to over-rest - it will lead to very strangely shaped muffins, so make sure to only let the batter rest for 30 minutes or so.
- Start the bake at 425 degrees Fahrenheit. I love this trick! Baking powder has double activation, so it activates for the second time when it hits the heat in the oven. This extreme heat activates the baking powder and allows it to quickly rise, giving it that dome top.
- Alternating muffin cups. Alternating the muffin cups is another helpful tip (see picture above)! Alternating the muffin cups allows for the heat to evenly hit the muffin and gives it room to overflow over the top and create that dome-like shape.
Other muffin recipes you may like
Double Chocolate Banana Muffins
- 2 cups (250 grams) all purpose flour spooned and leveled
- ½ cup (40 grams) unsweetened cocoa powder
- 1 cup (200 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter melted and cooled
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup (240 mL) whole milk room temperature
- ½ cup (100 grams) mashed banana (about 1-2 regular sized bananas)
- 1 ½ cups (270 grams) chocolate chips or chopped chocolate
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas.
- Pour the wet ingredients into the dry ingredients and fold together until combined but with a few streaks of flour remaining.
- Add the chocolate and fold until the streaks of flour are gone and the chocolate is fully incorporated into the batter. Do not over mix.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
- Once the batter has 5 minutes left to rest, preheat your oven to 425F and line a muffin tin with cups leaving every other one empty. This is optional but I highly recommend it - it will give the muffins room to rise. This may require baking the muffins in two batches.
- Scoop the batter into the prepared muffin tins, filling them all the way to the top. Be careful not to disrupt the batter too much when scooping, this will cancel out all the work the leaveners did when the batter was resting. Just scoop the batter, then plop in the muffin tin. Sprinkle more chocolate on top if desired.
- Bake at 425F for 8 minutes, then, without opening the oven door, reduce the temperature to 350F and continue to bake for another 8-10 minutes for regular sized muffins or 18-20 minutes for jumbo muffins. The muffins are finished when a toothpick inserted into the center of the muffin comes out clean.
- *If baking the muffins in two batches, make sure you increase the oven temperature back up to 425F for the second batch of muffins.
- Let the muffins cool in the pan for 20 minutes. These muffins are best enjoyed when still slightly warm and the chocolate is all melty. Enjoy!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!