Chocolate Banana Muffins
Published December 4, 2024
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
- 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
1 ½ cups/192 grams all-purpose flour
½ cup/47 grams Dutch-processed cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon kosher salt (such as Diamond Crystal)
½ packed cup/110 grams dark brown sugar
½ cup/100 grams granulated sugar
2 large eggs
½ cup grapeseed or vegetable oil
3 very ripe medium bananas, mashed (about 1 ½ cups)
¼ cup sour cream
2 teaspoons pure vanilla extract
⅓ cup/58 grams semisweet chocolate chips
Nutritional analysis per serving
42 grams carbs; 34 milligrams cholesterol; 289 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 211 milligrams sodium; 4 grams protein; 24 grams sugar
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”.
Added 1/2 cup quick oats and cut white sugar in half. I did not have Dutch processed cocoa but it did not seem to make a difference. I also used mini chocolate chips. These baked up nice and domed and are yummy.
I made these as close to the recipe as I could--I didn't have any sour cream so I mashed up an extra banana. I thought they were a little too sweet, plus I thought the chocolate overpowered the banana. I'd like to try it again, maybe without the cocoa. Thanks for sharing!
I didn't have enough banana so made up the volume difference with peanut butter. it turned out pretty good but wish the PB was more noticeable. Would probably use peanut butter chips next time.