Chocolate Chunk Banana Muffins are soft, moist, and incredibly easy to make. Packed with rich chocolate and natural banana sweetness, they stay fresh for days—if they don’t disappear from the table on the very first day.
Moist Chocolate Chunk Banana Muffins are incredibly delicious, wholesome, and easy to make—you really have to try them!
They have that perfect bakery-style feel—soft, fluffy, and filled with rich chocolate chunks that make every bite irresistible.
How to choose the best ingredients for Banana Chocolate Chunk Muffins
Bananas: Use ripe bananas for the best flavor and natural sweetness. Slightly overripe bananas with brown spots work perfectly and make the muffins even sweeter and more moist.
Flour: Cake flour gives the softest texture, but all-purpose flour works just as well. For a healthier option, you can replace up to 50% with whole wheat flour.
Baking soda & baking powder: Both are important for helping the muffins rise properly, as banana-based batters tend to be dense. It’s best not to substitute one for the other.
Salt: A pinch of salt enhances the sweetness and balances the overall flavor.
Cinnamon: Adds warmth and depth, perfectly complementing the bananas and chocolate. It also brings subtle natural sweetness.
Brown sugar: Muscovado sugar is a great choice thanks to its rich molasses flavor, but light or dark brown sugar will also work well.
Sour cream: Adds moisture and a slight tang that balances the sweetness. You can substitute with Greek yogurt or crème fraîche, though sour cream gives the best texture in this recipe.
Butter: Use real butter for the best flavor and richness. If needed, you can substitute with a neutral oil or coconut oil, but the taste will be slightly different.
Eggs: Use large eggs. If using smaller eggs, add one extra to maintain the right consistency.
Dark chocolate chunks: Use good-quality chocolate chips or chop a chocolate bar into chunks. Dark chocolate (around 60–70%) works best to balance the sweetness.
Starch: Helps keep the muffins soft and fresh for longer. You can use cornstarch or potato starch—both work equally well.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- If your ingredients aren’t at room temperature, you can quickly warm the eggs by placing them in warm (not hot) water—about 40°C / 104°F. The water should feel comfortable to the touch.
- You can warm sour cream the same way—place the measured amount in a bowl and set it in warm water, stirring occasionally to speed up the process.
- If you have extra overripe bananas, peel and freeze them in a freezer bag. They’re perfect for future baking or for making my strawberry banana sorbet—a healthy and refreshing treat.
- For extra flavor and texture, add chopped nuts like pecans or walnuts. You can also sprinkle caramelized nuts on top for a crunchy finish.
- Bake a larger batch and freeze the muffins—they make a great ready-to-go snack for kids or busy days.
- To prevent sticking, lightly grease the muffin liners or use high-quality non-stick liners.
- Fill the muffin cups evenly to ensure they bake uniformly.
- Let the muffins cool slightly before removing them from the pan to keep their shape.
How to Enjoy!
With coffee — perfect as an afternoon treat
As a lunchbox snack — kids really love them
With a glass of milk — my family’s favorite way to eat them
Slightly warm with a scoop of ice cream — simple but so good
The next day — they stay moist and still taste great
With a winter coffee — my favorite cozy evening combo
How to store Banana Chocolate Chunk Muffins
It is best if the leftover muffins survive until the next day to store them in an airtight container. They do not have to be in the fridge. I do not even recommend them because I like the chocolate in muffins to be soft.
You can, however, prepare the muffins and freeze them; it will be best if you freeze them right after baking. Just wait until they cool down and close them in an airtight container. You can store them frozen for 3-4 weeks. I like to have a larger amount of muffins frozen, and when I prepare the children's lunch boxes for school, I take them out 30 minutes before so that they start the defrosting process. Then they are fresh, and the children are incredibly happy.
Why my family loves these best chocolate chunk banana muffins
We love these homemade muffins because we know what products they are made from, we can decide for ourselves whether to add and how much wholemeal flour for more fiber, and they are so sweet thanks to the bananas and muscovado sugar that the children do not mind the addition of dark chocolate chunks, and not milk chocolate or white chocolate.
These moist muffins taste like bakery-style muffins and do not contain any unnecessary preservatives or flavor enhancers. They are simply healthy!
Moist Chocolate Chunk Banana Muffins Step-by-Step Guide
These muffins are really moist and healthy, and disappear from the table quickly.
If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.
If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
Step 1: Heat up the oven to 350 F (180C) while preparing the muffin batter.
Step 2: In my method, I don't combine the wet ingredients; I add them separately. The eggs must be very well beaten. (I accidentally discovered this secret while beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
Step 3: When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
Step 4: Prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. The bananas mustn't be blended. Small pieces significantly affect the taste of the finished muffins.
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Step 5: Add the sour cream and melted butter and mix well.
Step 6: In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
Step 7: Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure makes the flour fluffy and mix evenly with baking soda and powder.
Step 8: Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
Step 9: At the end, add ⅔ of the chunks of chocolate and mix gently with a spatula.
Step 10 Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
Bake in a preheated oven for about 20 minutes until dry stick test.
* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
Remove the muffins to a wire rack and cool them at least halfway. I can't cool them entirely because of the queue for testing the taste forms right after baking.
Enjoy!
If you enjoyed this recipe, please check out my other sweet treat recipes!
Moist Blueberry White Chocolate Muffins are perfect muffins for breakfast! My children love this.
Moist Double Dark Chocolate Muffins: These treats are a must-try if you love chocolate!
Apple Crumble Muffins Recipe is perfect not only for autumn evenings.
Pumpkin Orange Muffins: In the fall, pumpkin reigns supreme; these muffins have to appear on the sweet treat menu!
Chocolate Chunk Banana Muffins
Ingredients
Method
- If you want to make these perfectly tasting banana muffins, follow a few simple rules to ensure they remain moist muffins the entire time.If the eggs and cream are from the fridge, wait until it warms up or put them in lukewarm water to reach room temperature. (not hot, just lukewarm)
- Turn on the oven to 350 F (180C) to heat up while preparing the muffin batter.
- In my method, I don’t combine the wet ingredients together; I just add them separately. It’s important that the eggs are very well beaten. (I accidentally discovered this secret when I was beating the eggs for my signature carrot cake, and I stuck to it.) This is the best way to make fluffy muffins. Crack the eggs into a large bowl, add salt, and beat until fluffy. This is the basis for the muffins to be very fluffy and soft for a long time.
- When the egg and salt mass has doubled in volume, add the muscovado sugar and beat for another 5 minutes. The muscovado mass will fall with the sugar, but this will not affect the quality of the muffins. The mixture will be even fluffier if you use brown sugar without as much molasses as in muscovado.
- In the meantime, prepare the bananas using a stand-alone food processor. Peel them, divide them into smaller pieces, and crush them with a fork. It is important that the bananas are not blended. Small pieces significantly affect the taste of the finished muffins.
- Add the sour cream and melted butter and mix well.
- In the next step, prepare the rest of the dry ingredients in a medium bowl, such as flour, baking powder, baking soda, and starch.
- Add the dry ingredients to the beaten mixture (it is best to sift the flour through a sieve). This procedure allows the flour to become fluffy and mix evenly with the baking soda and powder.
- Add mushy bananas to the mixture and mix thoroughly with a spatula (not with a mixer so as not to mash the bananas into a pulp.
- At the end, add ⅔ of the chunks of chocolate and mix gently with a spatula.
- Line the 12-cup muffin tin with paper liners and fill them to ⅔ of their volume. Put a few more chink chocolates on top to beautifully decorate our muffins after baking.
- Bake in a preheated oven for about 20 minutes until dry stick test.* dry stick test, i.e., you take a wooden skewer and insert random into the muffins. If the dough does not stick, it means the muffins are baked
- Remove the muffins onto a wire rack and cool them at least halfway. I can’t cool them entirely because of the queue for testing the taste forms right after baking.Enjoy!
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Can I make these muffins gluten-free?
Yes, you can, then use gluten-free flour in a 1:1 ratio. If you want to use coconut flour, you should use about 70-80% of the current one because it soaks up the flour and makes the dough too thick.
Can I make mini muffins?
Yes, you can, but then reduce the baking time to about ⅓ (it all depends on how big your mini muffins are)
Karen says
What a simple recipe! My kids love these chocolate chunk banana muffins.
Barbara says
Can I add milk chocolate to muffins? The recipe looks very tasty.
Daria says
Yes, you can Barbara but I would add half as much sugar to the dough.
Natalie says
I made them and they are delicious. Can I add milk chocolate to these muffins?
Daria says
Yes, you can, but I would add half as much sugar.
Gemma says
What a soft and moist muffiny, I made today and delicious.
Mark says
I baked these muffins yesterday, and today, they taste like the just came out of the oven. They are still incredibly moist and tasty. This will be my favorite recipe, and I will start testing your other muffins recipes, Daria.
Sandra says
Perfect moist muffins recipe!
Soul says
The best muffins moist and tasty!
Nikki S says
Daria, the banana and dark chocolate muffins are the best I've ever eaten. Big thank you!
Kimberly Preaty says
These banana and dark chocolate muffins are delicious! Muffins are very moist, tasty, and easy to make. Thank you Daria for sharing this recipe. I love it.
Tiffany S says
Hi Daria, I love your recipe! Muffins are incredible moist and tasty. Thank you
Maria says
I love this recipe. Thank you Daria