Banana Chocolate Chunk Muffins (copycat McDonald's) are made using basic ingredients, but the secret to these muffins is a slab of chocolate chopped into chunky pieces. These muffins are vegetarian, moist, soft, buttery, and best of all, they are made from scratch.
High Top Muffins for YOU! đđźđŤ
Jump to:
We have our fair share of muffin recipes on the blog. Just like my Oatmeal Banana Muffins or Blackberry Muffins, these muffins are perfect for busy mornings, last-minute snacks, or an effortless dessert.
These chocolate chunk banana muffins require minimal prep time and basic ingredients you likely already have in your pantry.
Plus, the optional mix-ins like walnuts or pecans, allow you to customize them to your liking.
â¤ď¸ HERE IS WHY YOU WILL LOVE THESE MUFFINS
- Loaded with chocolate ... so much chocolate!!
- Minimal ingredients.
- So soft, moist, and tender.
- Fun to make with the kids.
- Vegetarian friendly.
- Melt in your mouth muffins.
A FEW SWEET RECIPE TO TRY NEXT TIME
đ INGREDIENTS NEEDED AND SUBSTITUTIONS
ALL PURPOSE FLOUR: Swap for gluten-free flour if needed.
BAKING POWDER AND BAKING SODA: You need both!
CINNAMON
RIPE BANANAS: The riper the better!
MELTED BUTTER: Or swap for coconut oil.
BROWN SUGAR
EGG: At room temperature.
MILK: Regular milk or dairy-free milk.
VANILLA EXTRACT
A SLAB OF CHOCOLATE: Chopped into CHUNKY pieces.
đĽ STEP-BY-STEP INSTRUCITONS
Preheat Your Oven: Start by preheating your oven to 425 F (218°C) and line a muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, mix the mashed bananas, melted butter, and brown sugar until well combined. Add the egg and vanilla extract, then mix in the milk.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. The batter will be nice and thick.
Add Mix-ins: Fold in your chunky chocolate pieces.
Bake: Divide the batter evenly among the muffin cups. Bake for 5 minutes at 425°F (218°C) then turn down the heat to 350 °F (177°C) and bake for a further 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
WHY DO I START BAKING AT A HIGH HEAT AND THEN TURN THE OVEN TEMPERATURE DOWN?
Starting at a higher temperature helps the muffins or other baked goods to rise quickly and develop a nice initial lift. This rapid rise creates a fluffy and light texture in the finished product.
đ TIPS AND TRICKS
Use Ripe Bananas
For the best flavor and natural sweetness, use very ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
Don't Overmix the Batter
When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense, tough muffins. A few lumps in the batter are perfectly fine.
Room Temperature Ingredients
Ensure your egg is at room temperature before mixing. This helps create a smoother batter and results in more evenly baked muffins.
Measure the Flour Correctly
To avoid dry muffins, spoon and level the flour rather than scooping it directly from the bag. Scooping can compact the flour, leading to too much flour in the batter.
â FAQS
To mash bananas, peel them and place them in a large bowl. Use a fork or potato masher to press down and mash until you reach your desired consistency, either chunky or smooth. For a smoother texture, you can also use a blender or food processor.
Generally, muffin batter should not be left to rest because the leavening agents (baking powder and baking soda) start working as soon as they are mixed with the wet ingredients. Baking the batter immediately helps ensure the muffins rise properly and have a light, fluffy texture.
Overmixing muffin batter develops too much gluten, resulting in dense, tough muffins with a chewy texture.
The secret to making moist muffins lies in using ingredients that add moisture and fat, such as mashed bananas, sour cream, or yogurt. Bake the muffins just until a toothpick inserted in the center comes out clean to prevent overbaking.
In general, muffins are often considered healthier than cupcakes, but it depends on the specific recipe and ingredients used. Muffins typically contain less sugar and fat compared to cupcakes, and they may include ingredients like whole grains, fruits, or nuts which can add nutritional value. However, this can vary widely depending on the recipe, as some muffins can still be high in sugar and fat. Ultimately, it's important to consider the ingredients and portion sizes when comparing the healthiness of muffins versus cupcakes.
Yes, swap the butter for coconut oil, and make sure you use dairy-free chocolate.
MAKE-AHEAD, STORAGE AND REHEATING
Make-Ahead
While these Banana Chocolate Chunk Muffins are quick and easy to prepare, it's important to note that making the batter ahead of time is not recommended. The leavening agents (baking powder and baking soda) start reacting as soon as they are mixed with the wet ingredients, so for the best rise and texture, the batter should be baked immediately after mixing.
Storage
Room Temperature: Once baked, allow the muffins to cool completely. Store them in an airtight container at room temperature for up to 3 days. This helps keep them fresh and prevents them from drying out.
Refrigeration: If you need to store them for a longer period, you can refrigerate the muffins. Place them in an airtight container and store them in the refrigerator for up to a week. Keep in mind that refrigerating may alter the texture slightly, making them a bit denser.
Freezing: For even longer storage, you can freeze these muffins. Once they are completely cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When youâre ready to enjoy them, let them thaw at room temperature or use the reheating instructions below.
Reheating
Microwave: To quickly reheat a muffin, place it on a microwave-safe plate and heat on medium power for about 20-30 seconds. This method is great for a warm, gooey center.
Oven: For a more evenly heated and slightly crispy top, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes, or until warmed through.
Did you make this recipe? Let me know what you think by leaving a â
â
â
â
â
star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki đ
Print
BANANA CHOCOLATE CHUNK MUFFINS (COPYCAT MCDONALD'S)
- Total Time: 10 min Prep Time + 20 min Bake Time = 30 min Total Time
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Banana Chocolate Chunk Muffins (copycat McDonald's) are made using basic ingredients, but the secret to these muffins is a slab of chocolate chopped into chunky pieces. These muffins are vegetarian, moist, soft, buttery, and best of all, they are made from scratch.
Ingredients
1 ½ cups (188g) all-purpose flour
½ cup (200g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
a pinch of salt
1 teaspoon ground cinnamon
1 ½ cups mashed bananas (345 g or 3 large bananas)
85 g unsalted butter (melted)
1 egg (at room temperature)
2 teaspoons vanilla extract
2 tablespoons milk (30ml)
1 cup of chocolate chunks (you need a slab of chocolate cut into chunky pieces)
Instructions
Preheat Your Oven: Start by preheating your oven to 425 F (218°C) and line a muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the flour,sugar, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients: In a large bowl, mix the mashed bananas, and melted butter, until well combined. Add the egg and vanilla extract, then mix in the milk.
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. The batter will be nice and thick.
Add Mix-ins: Fold in your chunky chocolate pieces.
Bake: Divide the batter evenly among the muffin cups. Bake for 5 minutes at 425°F (218 C) the turn down the heat to 350 °F (177°C) and bake for a further 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Why do I start baking at a high temperature and then turn the oven temperature down?
Starting at a higher temperature helps the muffins or other baked goods to rise quickly and develop a nice initial lift. This rapid rise creates a fluffy and light texture in the finished product.
BANANAS: For the best flavor and natural sweetness, use very ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
DON'T OVERMIX: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense, tough muffins. A few lumps in the batter are perfectly fine.
STORAGE: Once baked, allow the muffins to cool completely. Store them in an airtight container at room temperature for up to 3 days. This helps keep them fresh and prevents them from drying out.
- Prep Time: 10
- Cook Time: 20
- Category: Baking, Desserts, Cakes
- Method: Baking
- Cuisine: American
Nikki says
Let me know if you have any questions. Nikki x
Sharon says
Love the chunky chocolate brings them to another level
Nikki says
Thank you! Nikki
Thomas says
Easy to make and they tasted great!
Nikki says
So good to hear. Thanks! Nikki