This recipe for Banana Chocolate Chunk Muffins from The Clinton St. Baking Company in New York City takes banana muffins to another level. Instead of the standard mashed banana-infused batter, these muffins feature cubed pieces of banana. Meanwhile, the addition of chocolate chunks creates the perfect marriage of banana and chocolate in this delicious breakfast treat.

(This recipe was originally published in April 2011, but was updated with new photos and content in 2021).
There are many variations of banana muffin recipes, and yet few are truly unique. This recipe for banana chocolate chunk muffins is one that stands out from the crowd by thinking outside the box.
When you bite into these tender muffins you'll not only enjoy chunks of bittersweet (or semisweet) chocolate, but also actual pieces of banana
These muffins are simple to make and use very standard baking ingredients. The next time you want to try a truly unique banana muffin, you've got to try this easy recipe!
Ingredient notes
- Sour Cream or Yogurt: You may use either sour cream or plain yogurt in this banana chocolate chunk muffin recipe. Either will provide a hint of tang and a lot of moisture to these delicious treats.
- Bananas: You'll need a couple medium-sized bananas that are either perfectly ripe or overripe. I wouldn't use the super brown bananas in this recipe since you will need them to still be firm enough to cut into chunks, and those really are better for mashing.
- Chocolate: You can use either store-bought chocolate chunks or chop your own chocolate into chunks on a cutting board. Aim for either 70% cacao bittersweet or 52-62% cacao semisweet chocolate depending on your preference. In a pinch, you could also use chocolate chips though the larger chunks play a more assertive role based on their size.
How to make it
First make the crumb topping. Combine flour, sugar, and a pinch of cinnamon, and then cut in cold butter with your hands until you have pea-sized crumbs. Store crumb mix in the refrigerator until needed.
Preheat the oven to 350°F. Lightly grease 12 cups in a standard-size muffin pan, or line with paper muffin cups. Whisk together the dry ingredients and set aside.
In an electric mixer fitted with the paddle attachment, on medium-high speed cream together the butter, sugar, and vanilla until light and fluffy. Add the egg and mix until smooth.
Add ½ the sour cream, mix well, then add ½ of the dry ingredients, mix, add the remaining sour cream, combine and then finish off with the rest off the dry ingredients. Mix just until combined. Finally, fold in the chocolate chunks and bananas until evenly mixed.
Use a leveled off standard-size ice cream scoop (with a release trigger) to portion out batter into each of the 12 cups.
Top each muffin with some of the crumb mix, distributing evenly.
Bake until the banana chocolate chunk muffins are lightly golden and a toothpick inserted in the center of a muffin comes out clean. Cool slightly and serve.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
The easiest way to cube the banana is to first cut it lengthwise into quarters (in half once, then each half in half). You'll have 4 long skinny strips of banana. Then chop the strips into approximately ¾-inch chunks (give or take).
You can make the crumb topping well in advance if you desire. Store it in a sealed container in the fridge for up to 2 weeks.
Other recipes you may like
- Bouchon Bakery Banana Muffins
- Bouchon Bakery Blueberry Muffins
- Plum Almond Muffins
- Brown Sugar Banana Date Bread
- Banana Walnut Chocolate Chip Cookies
- Hummingbird Cupcakes
- Clinton St. Baking Company Pancakes with Crunchy Bananas
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Banana Chocolate Chunk Muffins
Ingredients
Crumb Mix:
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- Pinch ground cinnamon
- 1 tablespoon unsalted butter, cubed
Muffins:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch kosher salt
- 4 tablespoons (2 ounces) unsalted butter, room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup sour cream or plain yogurt
- ¾ cup bittersweet (70% cacao) or semisweet (52-62% cacao) chocolate chunks (from about 3 ½ ounces chocolate)
- 2 perfectly ripe or overripe medium-sized bananas, cut into ¾-inch chunks
Instructions
- For the crumb mix: Combine the dry ingredients and then cut in the butter with your hands until you have pea-sized crumbs. Store crumb mix in the refrigerator until needed. It can be stored there for a couple weeks.
- For the muffins: Preheat the oven to 350°F. Lightly grease 12 cups in a standard-size muffin pan, or line with paper muffin cups. Whisk together the dry ingredients and set aside.
- In an electric mixer fitted with the paddle attachment, on medium-high speed cream together the butter, sugar, and vanilla until light and fluffy, a few minutes. Scrape down the sides with a rubber spatula, add the egg and mix until smooth. Add ½ the sour cream, mix well, then add ½ of the dry ingredients, mix, add the remaining sour cream, combine and then finish off with the rest off the dry ingredients. Mix just until combined. Fold in the chocolate chunks and bananas until evenly mixed.
- Use a leveled off standard-size ice cream scoop (with a release trigger) to portion out batter into each of the 12 cups. Top each muffin with some of the crumb mix, distributing evenly.
- Bake for 25 to 33 minutes, until lightly golden and a toothpick inserted in the center of a muffin comes out clean. Cool for about 10 minutes or longer before releasing muffins from the pans. Serve at room temperature.
Notes
- Chocolate chips can be substituted for the chunks.
- The easiest way to cube the banana is to first cut it lengthwise into quarters (in half once, then each half in half). You'll have 4 long skinny strips of banana. Then chop the strips into approximately ¾-inch chunks (give or take).
- Adapted from The Clinton St. Baking Company Cookbook
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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