Jumbo Bakery Style Banana Chocolate Chunk Muffins
I’m obsessed with all things banana (just take a look around and you’ll see). So naturally I’m a bit of a sucker when it comes to banana bread or muffins. These jumbo bakery style banana chocolate chunk muffins are my latest and greatest creation. They’re light, moist, and bursting with chocolate chunks and chips. Did I mention that they’re jumbo? No need to eat half a batch, just one will do trick!
I decided it was time to go big or go home. I’ve had a jumbo muffin tin sitting in our cupboards since we’ve been married (almost 6 years!) and I’ve been dying to use it. I feel bad for neglecting it, but today it finally got to see the light of day! Usually we have a bunch of bananas on our counter that I (and our little guy) eat throughout the week. Sometimes I don’t eat them all, and then they get too ripe to enjoy. So I either freeze them, use them in smoothies or mash them for bread. I tend to prefer the latter 🙂
To make these outrageous jumbo bakery style banana chocolate chunk muffins, you’ll need 3 medium size overly ripe bananas. I’m talking they’re almost to the point of getting thrown away ripe. Very brown and spotted. Mash them up, set them aside and then whip up the batter. For the batter, start by mixing together the sugar, vegetable oil, melted butter, eggs and vanilla. I used a mixture of oil and butter because I prefer having a buttery taste without the muffin being greasy. I also think it helps add a nice crusty top to these muffins. The addition of 2 teaspoons of vanilla will ensure that these muffins are flavorful. Now it’s time to mix the dry ingredients. Again, I used a mixture of flours. I found that the cake flour helped lighten the muffins up and gave them a more tender crumb. If you don’t have any on hand, it’s perfectly fine to use all purpose or to even substitute it for a healthier option like whole wheat. Once the dry ingredients are whisked together, slowly alternate adding them along with the buttermilk to the banana mixture. Make sure to use buttermilk for flavor purposes. Slowly mix everything together and toss in any chocolate chunks or chips. Fold the mixture gently to prevent overmixing. A lumpy batter makes for moist airy muffins.
Scoop or pour the batter into the prepared muffin tin. Fill them ¼” away from the top. They should be almost overflowing… but not. Place them in the preheated oven and bake for 5 minutes at 425 degrees. The high heat quickly activates the leavening agents (baking powder in our case) and allows the muffins to rise and dome nicely. Thus creating sky-high “bakery style” muffins. DO NOT forget to turn the heat down to 375 degrees and continue baking them for an additional 25 minutes. Set a timer! You’ll know they’re done when the tops get lightly golden brown in color. Remove them from the oven and allow them to cool in the muffin tins for 15 minutes before removing them and transferring them to a wire rack to cool for a few more minutes.
Eat them while warm along with a giant glass of milk. ← Don’t forget that, or you’ll regret it! These muffins will last for up to 3 days if kept in an airtight container at room temperature. Warm them for 30 seconds in the microwave when hunger strikes again! But you’d be surprised (or maybe not) by how filling these jumbo bakery style banana chocolate chunk muffins can be. So maybe take ’em one at a time. Ok? Enjoy & happy baking!
- 2 c. all-purpose flour
- 1 c. cake flour*
- 1 c. sugar
- ¼ c. vegetable oil
- ¼ c. (4 tbsp.) butter, melted
- 1 c. buttermilk
- 2 eggs
- 3 very ripe bananas, mashed (about 1½ c.)
- 4 tsp. baking powder
- ½ tsp. salt
- 2 tsp. vanilla extract
- 1 c. chocolate chips, chunks or both**
- Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
- In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined.
- In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that's what you want.
- Scoop or pour the batter into the prepared muffin tin. Fill each well ¼" from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
- Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can't resist eating them).
**Chocolate chips and chunks can be replaced with equal parts nuts or fruit.
Recipe source: Life Made Simple