Banana Chocolate Chunk Muffins

I think muffins are some of the greatest breakfast food around.  Honestly, how could you NOT like muffins?  You can grab them on the run.  They are sweet, but not too sweet.  They are easily transportable.   Waaaay cuter than bagels.

I like muffins.

I do NOT like “muffin tops.”

If you like bananas and chocolate, please try this recipe.  Easy, moist, sweet, and delicious.

Preheat oven to 350 degrees.  Lightly grease muffin tins or use paper muffin cups.

On medium-high speed, cream together the butter, sugar, and vanilla with a paddle attachment.

Sift the remaining dry ingredients together in a bowl.

Add the egg to the butter mixture and blend until combined.  Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined.  Be sure to end with the dry ingredients.

Fold in the chocolate chunks and bananas until evenly mixed.

It seems a little weird to cut the banana into such large pieces, but it seems to melt down once baked.  There aren’t any giant banana chunks in the muffins.

Spoon the batter into the muffin tins, leaving room on the top for the Crumb mix.  Try to get at least one piece of banana in each muffin tin.  Top each muffin with 1 tablespoon of the Crumb Mix.

To prepare crumb mix combine the flour, sugar, cinnamon, and cubed butter by hand until mixture is pea-sized.

Bake for 25 to 33 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Cool for at least 10 minutes for best release of the muffins from the tins (if not using paper liners).



Crumb Mix (Makes 1 1/2 cups, enough for 2 to 3 batches of muffins)

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 stick unsalted butter, cubed
  • 1/2 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/2 cup sour cream
  • 3/4 cup semisweet chocolate chunks
  • 2 ripe to overripe bananas, cut into 1-inch chunks
Yields: 10 Muffins

Tags: , , ,

Categories: Breakfast, Recipes

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One Comment on “Banana Chocolate Chunk Muffins”

  1. October 22, 2011 at 4:57 am #

    Oooooh yummy! Chocolate chunks are so much better than chocolate chips 😀

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