HOW DO I MASH BANANAS?

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.

SHOULD I LET THE MUFFIN BATTER REST?

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.

WHAT HAPPENS IF YOU STIR MUFFIN BATTER TOO MUCH?

Overmixing muffin batter develops too much gluten, resulting in dense, tough muffins with a chewy texture.

WHAT IS THE SECRET TO MAKING MOIST MUFFINS?

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.

IS A MUFFIN HEALTHIER THAN A CUPCAKE? 🧁

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.

CAN I MAKE THESE DAIRY-FREE?

Yes, swap the butter for coconut oil, and make sure you use dairy-free chocolate.

BANANA CHOCOLATE CHUNK MUFFINS (COPYCAT MCDONALD'S)

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

Scale

1 1/2 cups (188g) all-purpose flour

1/2 cup (200g) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

a pinch of salt

1 teaspoon ground cinnamon

1 1/2 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)

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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