The Best Banana Chocolate Chip Muffins Recipe

Name: The Best Banana Chocolate Chip Muffins Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Unsalted Butter (1/2 cup unsalted butter (113g)); ¾ cup Light Brown Sugar (3/4 cup light brown sugar, packed (150g)); 2 pieces Egg (2 eggs); 1 tsp Vanilla (1 tsp vanilla); 1 tsp Coffee (1 tsp instant coffee + 1 tsp hot water (optional)) — optional; 3 pieces Banana (3 large extra ripe bananas, mashed (about 400g)); ½ cup Sour Cream (1/2 cup sour cream (120g) or sub greek yogurt); 1 ¾ cup All-Purpose Flour (1 3/4 cups all purpose flour (227g)); 1 tsp Baking Powder (1 tsp baking powder); ½ tsp Bicarbonate of Soda (1/2 tsp baking soda); ½ tsp Table Salt (1/2 tsp salt); 1 ½ cup Semi-Sweet Chocolate Chips (1 cup chocolate chips, chunks or chopped choc of choice (200g); I like to use semi-sweet + 1/2 cup dark or semi-sweet chocolate chips (100g)); ⅓ cup Heavy Cream (1/3 cup heavy cream (80g))

Jumbo banana chocolate chip muffins made with brown butter, sour cream, and a ganache filling, baked until tender.

60 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

Unsalted Butter½ cup · 1/2 cup unsalted butter (113g)
Light Brown Sugar¾ cup · 3/4 cup light brown sugar, packed (150g)
Egg2 pieces · 2 eggs
Vanilla1 tsp · 1 tsp vanilla
Coffee1 tsp · 1 tsp instant coffee + 1 tsp hot water (optional) · optional
Banana3 pieces · 3 large extra ripe bananas, mashed (about 400g)
Sour Cream½ cup · 1/2 cup sour cream (120g) or sub greek yogurt
All-Purpose Flour1 ¾ cup · 1 3/4 cups all purpose flour (227g)
Baking Powder1 tsp · 1 tsp baking powder
Bicarbonate of Soda½ tsp · 1/2 tsp baking soda
Table Salt½ tsp · 1/2 tsp salt
Semi-Sweet Chocolate Chips1 ½ cup · 1 cup chocolate chips, chunks or chopped choc of choice (200g); I like to use semi-sweet + 1/2 cup dark or semi-sweet chocolate chips (100g)
Heavy Cream⅓ cup · 1/3 cup heavy cream (80g)

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Steps

1Pre-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.
2Melt 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.
3Add the brown butter to a bowl along with the brown sugar. Whisk for 1-2 minutes; it will look grainy and that's ok.
4Wait 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.
5Add the mashed bananas and sour cream and whisk until combined.
6Sift in the flour, baking powder, baking soda and salt. Gently fold until the dry ingredients are just combined.
7End by folding in the chocolate chips / chunks.
8Divide the batter evenly between the muffin cups, and top off with more chocolate chips (optional).
9Bake for ~27-30 minutes until a toothpick inserted in the middle of a muffin comes out with light, moist crumbs (no wet batter).
10While 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.
11Once 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.
12Serve and enjoy! These muffins are best eaten warm when the ganache and chocolate chunks are not firm.