Banana Chocolate Chip Muffin Recipe (Small Batch)
A delicious small-batch Banana Chocolate Chunk Muffin recipe to use up those browned bananas. Super moist, tasty and full of melting chocolate, this easy muffin recipe comes together easily with pantry ingredients.THIS RECIPE CAN BE DOUBLED OR TRIPLED TO YIELD 8 to 10 MUFFINS
- 60 g unsalted butter - room temperature
- 65 g granulated sugar
- 1 large egg - room temperature, lightly beaten.
- 30 ml sour cream - (or milk)
- 1 tsp vanilla extract
- 100 g ripe banana - 1 large or 2 small, mashed
- 110 g plain flour (all-purpose)
- 1 tsp baking powder
- ½ tsp baking soda
- 100 g milk chocolate - chopped (or chocolate chips)
To serve, optional
- dollop of nutella per muffin
- 20 g banana chips
Pre-heat the oven and prepare the pan. Pre-heat oven to 200°C (390°F). Line your cupcake tray with 4 muffin liners.
Cream butter and sugar. In a medium mixing bowl, using hand-held electric beaters, cream the butter and sugar for three minutes, then scrape down the sides of the bowl.
Add the wet ingredients, then the dry. Add the egg, milk, vanilla extract and banana and mix until combined. It may look a little curdled, but don't worry.Sift into the bowl the flour, baking powder and baking soda. Add the chopped chocolate and using a rubber spatula, fold until just combined.
Divide between muffin cases and bake. Divide batter between 4 muffin liners. Bake at 200°C (390°F) for 5 minutes before turning down the oven to 180°C(350°F) and baking for another 15-20 minutes. If the muffin tops brown too quickly, then cover with foil until they have finished baking. The muffin needs to spring back when touched.
Decorate (optional). Remove the tray from the oven and place muffins on a wire rack to cool further. To serve, sprinkle with banana chips and a dollop of warmed Nutella.
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: The best way to store Banana Chocolate Chip Muffins is to place them in an airtight container, or in a ziplock bag and store them at room temperature. They keep around 3-4 days.
To Freeze: Place muffins in a freezer-safe container and freeze for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before eating.
To make your own muffin liners: Cut squares of baking paper, spray with water, place over the cupcake tin and push a glass gently down into the mould. Leave for five minutes, remove the glass, and the papers will stay in shape, ready to fill.
Alternatives/Addins: Use whatever chocolate you have on hand or prefer. Alternatively, mix dark and milk. Add any chopped nuts that you like, such as walnuts or pecans.
Nutella: Adding a dollop of Nutella is optional. Microwave the Nutella in a small bowl for 15 seconds to loosen it and help with spooning it onto the muffin.
Tip 1: Use overripe banana. The more the skin browns, the sweeter the banana gets inside - which is a win in the flavour department.
Tip 2: Don't over mix. The best muffins are light and tender in the middle and mix the batter until just combined is one way of achieving this.
Tip 3: Bake correctly. We don't want to ruin all our hard work in making beautiful muffins, and then go and over bake them- it's so disappointing. To test that they are done, press the centre of the sponge top and it should spring back. Also, a toothpick inserted into the centre should come out clean.
Calories: 353kcalCarbohydrates: 59gProtein: 6gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 77mgSodium: 275mgPotassium: 223mgFiber: 3gSugar: 33gVitamin A: 497IUVitamin C: 2mgCalcium: 89mgIron: 2mg