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overhead image of banana chocolate muffins, with one muffin broken into 2 halves to show the moist and soft inside and chocolate ganache filling

The Best Banana Chocolate Chip Muffins Recipe


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5 from 1 review

  • Author: Zoha
  • Total Time: 1 hour
  • Yield: 6 jumbo muffins

Description

Soft and moist brown butter banana chocolate chip muffins loaded with chocolate chips and a chocolate ganache filling


Ingredients

Banana Chocolate Chip Muffins:

  • 1/2 cup unsalted butter (113g)
  • 3/4 cup light brown sugar, packed (150g)
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp instant coffee + 1 tsp hot water (optional)
  • 3 large extra ripe bananas, mashed (about 400g)
  • 1/2 cup sour cream (120g) or sub greek yogurt 
  • 1 3/4 cups all purpose flour (227g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips, chunks or chopped choc of choice (200g); I like to use semi-sweet

Chocolate Ganache:

  • 1/2 cup dark or semi-sweet chocolate chips (100g)
  • 1/3 cup heavy cream (80g)

Instructions

  • Pre-heat oven to 375F (conventional / no fan) and line a jumbo muffin tray with parchment paper or muffin liners. The parchment liners should rise slightly above the surface of the tray to allow the muffins to have height
  • Melt the butter in a nonstick saucepan and stir over medium-low heat until it melts and turns brown and fragrant. Do not over cook as it can burn
  • Add the brown butter to a bowl along with the brown sugar. Whisk for 1-2 minutes; it will look grainy and that's ok
  • Wait 3-5 minutes so the butter isn't too hot. Then add the eggs, vanilla and instant coffee mixed with hot water. Whisk for 1-2 minutes until the mixture becomes really smooth and caramel-like
  • Add the mashed bananas and sour cream and whisk until combined
  • Sift in the flour, baking powder, baking soda and salt. Gently fold until the dry ingredients are just combined
  • End by folding in the chocolate chips / chunks
  • Divide the batter evenly between the muffin cups, and top off with more chocolate chips (optional)
  • Bake for ~27-30 minutes until a toothpick inserted in the middle of a muffin comes out with light, moist crumbs (no wet batter)
  • While the muffins are baking, make the ganache. Heat the cream until it just starts to boil, and pour over the chocolate in a bowl. Cover and wait 5 minutes, then stir until a smooth ganache forms. Let the ganache cool down at room temperature, it should thicken up
  • Once the muffins have cooled down (they should still be slightly warm but not hot), transfer the ganache into a piping bag with a round tip. Carefully lift each muffin, puncture in the middle with the piping tip, and fill generously with ganache. Some ganache will ooze out of the top, which is what we want
  • Serve and enjoy! These muffins are best eaten warm when the ganache and chocolate chunks are not firm

Video Tutorial

 

Notes

See FAQs in the blog post above for ingredient substitutions, and read the tips to get these muffins perfect

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: Dessert
  • Cuisine: American