Satisfy your sweet tooth and your chocolate craving with these bakery-style chocolate muffins. These double chocolate banana muffins are light, fluffy and super rich. This recipe calls for cocoa powder, dark chocolate chunks and ripe bananas.
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Why You’ll Love These Bakery-Style Muffins
These moist muffins use both mini chocolate chips and dark chocolate chunks to create a magical combination of chocolate. Now you have a new way to use up those ripe, spotty bananas sitting in the corner of your kitchen. These muffins are not overly sweet as most of the sweetness comes from the mashed banana.
For a healthier spin on this recipe, use coconut sugar instead of granulated sugar. Coconut sugar has notes of caramel that adds a more profound, rich flavor to these muffins. I also find that coconut sugar is not as sweet as regular sugar.
Finally, bake your muffins at a higher temperature during the beginning of the baking process to get perfectly domed tops. You’ll thank me later!
Made With Rich Cocoa Powder
There are different types of cocoa powder, but I like to use traditional unsweetened cocoa powder in these chocolatey muffins.
Here's a breakdown of four different types of cocoa:
Many recipes, like this one, call for unsweetened or natural cocoa powder. This cocoa is light in color, acidic and has a straightforward chocolate flavor. You’ll want to use baking soda with it in baking due to their chemical reactions with each other that give your bake a good rise!
Cacao powder is a great substitute for unsweetened cocoa powder. This option offers a rich, dark chocolate flavor that is a bit more bitter. But once you add your sweetener, the bitterness is gone! If I substitute unsweetened cocoa powder in a recipe, I'm typically reaching for cacao powder.
Dutch-processed or alkalized cocoa powder is darker in color, less acidic (higher PH due to the alkali process) and has a rich, bittersweet chocolate flavor. You’ll want to use baking powder with it in baking.
Black cocoa powder is a great substitute for Dutch-processed cocoa powder when you want an intense chocolate flavor and a striking dark color. Similar to Dutch-processed cocoa, you’ll want to use it with baking powder. This is a popular choice for spooky Halloween desserts, classic ice cream sandwiches or homemade oreos!
Elevated With Espresso Powder
Espresso powder really brings out the flavor of chocolate. That’s why you’ll see some chocolate recipes calling for a bit of espresso powder to enhance the deep chocolate flavor.
With any muffin or cake batter, it’s important that you don’t overmix. Overmixing your batter knocks out the air and can cause a dense texture. Be sure to mix your batter until it’s just combined and you can’t see any pockets of flour.
This tip is especially good to follow if you’re incorporating any mix-ins like chocolate chips or nuts into your batter since you typically give it a few more stirs to distribute these extra ingredients.
Another trick to getting tall and fluffy bakery-style muffins is to bake them at a high temperature like 425°F for the first 5-10 minutes. This helps your muffins rise and get a nice rounded top. After baking for a few minutes at a high temperature, decrease the oven temperature for the rest of the baking time.
Finally, because everyone’s baking techniques, ingredients and ovens slightly vary, it’s crucial to keep a close eye on your muffins during the last minutes of baking. You’ll want to try the toothpick test to check for doneness. I typically check my baked goods a few times so I can pull them out of the oven at just the right time. This will help ensure your treats are not under-baked or over-baked.
- Ripe Bananas
- Salted Butter
- All-purpose Flour
- Unsweetened Cocoa Powder
- Granulated Sugar
- Baking Powder
- Baking Soda
- Hot Water
- Espresso Powder
- Whole Milk
- Apple Cider Vinegar
- Chocolate Chips or Chunks
- Mini Chocolate Chips
Frequently Asked Questions:
How Long Do These Muffins Last?
These muffins are best enjoyed within 3 days but keep for up to 5 days.
Can I Use Brown Sugar?
Brown sugar will work in this recipe, however granulated sugar will give these muffins a lighter texture.
Can I Substitute the Mashed Banana?
I have not tested any substitutes for mashed banana in this recipe. However, common alternatives to mashed banana include applesauce, pumpkin or mashed sweet potato. If you do try swapping out the banana, let me know how they turned out! I will say from past experience that applesauce tends to change the texture of baked goods quite a bit and can create a dense or wet crumb.
More Muffin Recipes:
- Cinnamon Swirl Banana Muffins
- Pumpkin Muffins with Streusel Topping
- Pear Oatmeal Muffins
- Maple Bacon Banana Muffins
If you make these double chocolate banana muffins, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!Print
This recipe is adapted from Sturbridge Bakery