Chocolate Banana Muffins
Published Dec. 5, 2024
- Total Time
- 45 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/192 grams all-purpose flour
- ½cup/47 grams Dutch-processed cocoa powder
- ¾teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon ground cinnamon
- ¾teaspoon kosher salt (such as Diamond Crystal)
- ½packed cup/110 grams dark brown sugar
- ½cup/100 grams granulated sugar
- 2large eggs
- ½cup grapeseed or vegetable oil
- 3very ripe medium bananas, mashed (about 1½ cups)
- ¼cup sour cream
- 2teaspoons pure vanilla extract
- ⅓cup/58 grams semisweet chocolate chips
Nutritional analysis per serving (12 servings)
280 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 4 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Line a 12-cup muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Step 3
In a large bowl, whisk together the wet ingredients: brown sugar, granulated sugar, eggs, oil, bananas, sour cream and vanilla extract.
- Step 4
Then add the dry ingredients and chocolate chips and, using a flexible spatula, fold them into the wet ingredients by gently scooping some of the mixture from the bottom and folding it over the dry ingredients on top. Rotate the bowl and repeat until no streaks are visible. Do not overmix.
- Step 5
Divide the batter evenly among the liners. Adjust the oven temperature to 350 degrees and bake until a toothpick inserted into the center of a muffin comes out with moist crumbs attached, 25 to 30 minutes. (Make sure you’ve got moist crumbs instead of melted chocolate on the toothpick.) Let muffins cool slightly in the pan then transfer to a rack to cool completely.
- Step 6
Store leftovers in an airtight container at room temperature for up to three days or store in an airtight container in the freezer for up to one month. To reheat, wrap frozen muffins in foil and bake at 350 degrees until warm, about 10 minutes.
Private Notes
Comments
They should have highlighted the need to turn down the oven as soon as you put the muffins in the oven in the recipe summary above. * Note to any future bakers of these- Preheat the oven 450 degrees, then turn down to 350 as soon as the muffins go in the oven. * The initial blast of heat helps these rise higher. (ATK's recipe for British currant scones does the same thing, fantastic scone recipe for anyone seeing a good one).
It should be like this: in butter, the 20% (average) is water. I use metrics (I'm italian), 1 cup oil should be 192g, the corresponding butter should be 231g. Please NYT Cooking, please, give us metrics for all ingredients! Thank you!
@Chiara, Milano NYTs has added an automatic conversion to Metric measurements. Just click on the little ruler icon next to “Ingredients”.
I made them big muffins, only baked for a few mins more. and subbed sour cream for coconut yoghurt with no issues. really nice texture and flavour:-) will make again for sure
Delicious muffins! I subbed the sour cream for Greek yogurt with 2% milk fat. Also, I cooked them for a little over 20 minutes at 400 degrees.
I love this recipe and have made it twice: once as muffins and once as bread, for both I subbed plain greek yogurt 1:1 for the sour cream and they were moist and delicious with a bit of extra protein. The baking time for the loaf was around double that of the muffins (~50 mins at 350). These are perfect for breakfast or dessert and will store well all week- if they last that long.
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