Banana Chocolate Chunk Muffins

5 from 2 votes. Tap stars to vote

These muffins are so dang delicious! Indulgent Banana Chocolate Chunk Muffins are loaded with big pieces of chocolate.

Prep Time20

Cook Time20

Total Time40

Course: Bread, Breakfast, Brunch, Snack

Cuisine: American

Servings: muffins

Calories: 296kcal

Preheat oven to 400° F. Line a muffin tin with paper liners, or spray it with nonstick cooking spray.
Beat the ⅔ cup buttermilk, 2 large brown, over-ripe bananas, mashed, ½ cup packed brown sugar, ¼ cup vegetable oil, 1 egg, 1 teaspoon pure vanilla extract, and 1 teaspoon rum extract together in a stand mixer, or in a large bowl with a hand mixer, until thoroughly combined.
Mix together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt in a separate bowl. Fold this into the wet mixture by hand until the wet and dry ingredients are just combined—a few streaks of flour are okay.
Fold in 8 ounces semi-sweet chocolate, cut into chunks using as few strokes as necessary.

Fill each muffin cup about ¾ of the way. Sprinkle the tops with a pinch or two of sparkling decorating sugar or granulated sugar.

Slide the pan into the oven and bake for 20 minutes, until they're lightly browned and a tester inserted in the center comes out clean.
Turn the muffins out onto a cooling rack. Serve them while warm and while the chocolate is melty if you can!
Once cool, the muffins can be stored in a sealed container for three days. Makes about 12 muffins

Use really ripe, brown bananas for this recipe, as they'll add the most sweetness and flavor.
Take your buttermilk and egg out of the fridge 30 to 60 minutes before starting your recipe. Having these ingredients at room temperature will help you get the best texture in your muffins.
Don't overmix the batter, as doing so will make the muffins tough. Fold the wet and dry ingredients together by hand, with just enough strokes to bring everything together—a few specks of flour are okay.