Description
Delight in these rich and moist Triple Chocolate Banana Muffins, a perfect blend of ripe bananas, smooth cocoa, and a generous mix of chocolate and white chocolate chips. These muffins are an ideal treat for chocolate lovers seeking a quick and easy homemade baked good that combines fruitiness and intense chocolate flavor in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/3 cup sour cream
- 3 medium ripe bananas
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened cocoa powder
Chocolate Chips
- 2/3 cup chocolate chips, divided
- 2/3 cup white chocolate chips, divided
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat the oven to 350℉ (175℃). Line muffin tins with 22 paper liners to ensure easy removal and cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Wet Ingredients: Incorporate the egg, sour cream, mashed bananas, and vanilla extract into the butter and sugar mixture. Mix well to combine all wet ingredients thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, baking soda, and unsweetened cocoa powder, ensuring an even distribution of leavening agents and flavor.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing which can make muffins tough.
- Add Chocolate Chips: Fold in approximately half (about 1/2 cup) of the chocolate chips and white chocolate chips into the batter evenly.
- Fill Muffin Cups and Top Chips: Spoon the batter evenly into the prepared muffin cups, filling them almost to the top. Sprinkle the remaining chocolate chips and white chocolate chips over the tops for a decorative and flavorful finish.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating the muffins are fully baked but still moist.
- Cool: Let the muffins cool in the pan for about 2 minutes before transferring them to wire racks to cool completely. This step prevents them from becoming soggy and helps set their shape.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and moisture.
- Do not overmix the batter once dry ingredients are added to keep muffins tender.
- Chocolate chips can be substituted with dark or milk chocolate chips according to preference.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute sour cream and butter with dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
