PRINT the recipe: There's nothing more classic than a banana muffin. But when you stuff it with chocolate chunks and drizzle more on top, it's transformed into the best muffin ever!
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INGREDIENTS
- 1 stick unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Greek yogurt (or sour cream)
- 1 cup mashed banana (about 3 ripe bananas)
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 ounces semisweet chocolate, roughly cut into 1/4-inch to 1/2-inch pieces
INSTRUCTIONS
Preheat the oven to 375 degrees Fahrenheit.
Spray 15 muffin cups with nonstick baking spray and set aside.
In a stand mixer, cream the butter and sugars until light and fluffy, 3 minutes.
With the mixer on low, add the eggs one at a time, mixing for 30 seconds after each addition. Add vanilla, and mix to incorporate. Mix in the mashed banana for 30 seconds.
With the mixer off, add the flour, baking powder, baking soda, and salt. Mix until just incorporated, about 1 minute. There may be a few small lumps.
Chop the chocolate into pieces. Leave the fine crumbs on the cutting board and add only the pieces. Fold with a spatula.
Portion the batter evenly into the 15 prepared muffin cups. Bake in the preheated oven until domed and a skewer inserted into a muffin comes out clean, about 24-28 minutes.
Remove from oven and cool in the pan for 5 minutes. Remove from pan and cool completely on a rack.
To garnish, drizzle melted chocolate on top.
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