1¼cupchocolate chunks (semi-sweet)(1 cup for mixing in batter and ¼ cup for topping)
1½teaspoonvanilla extract
1¼teaspoonbaking Powder
1¼teaspoonbaking Soda
⅛teaspoonsalt
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Instructions
Mash the bananas until mostly smooth.
Add sugar and light brown sugar. Mix well.
Add oil and mix thoroughly. I used an electric hand beater, but a wire whisk works well for mixing, too.
The mixture of banana, sugar, and oil appears as shown after it has been thoroughly mixed.
Sift in flour, baking powder, baking soda, and salt.
Add the semi-sweet chocolate chunks to the banana muffin mixture.
Mix gently until just combined. Do not overmix.
Finally, add vanilla extract and gently mix until it is well combined.
Preheat the oven to 180°C (350°F). Fill the liners three-quarters full and top with chocolate chunks. Bake for 18 to 22 minutes.
Freshly baked banana chocolate chunk muffins out of the oven. Cool slightly. Transfer to a wire rack.
These banana chocolate chunk muffins are tall with soft centers and topped with melted chocolate chunks. Their golden crust shows they are fully baked while staying moist inside.
The muffin has a soft, moist interior with melted chocolate chunks throughout. The fluffy crumb comes from ripe bananas and gentle mixing.