This Mumbo Jumbo Chocolate Chip Banana Muffin is not only big in size, it’s a healthier version without any butter in it, but it still have the same delicious taste of a bakery style muffin, only more good stuff in it. It is soft, moist, and with plenty of chocolate inside and out. One easy recipe for such a delicious homemade muffin. Check it out!
This bakery style Chocolate Chip Banana Muffin is a big as the store-bought bakery muffin, it’s soft, moist and fluffy. It’s loaded with plenty of chocolate chips and chocolate chunks, but most of all, it is 100% better than store-bought. No butter and more good stuff in it.
Surprise surprise! Today we are going to make the BEST Jumbo Homemade Bakery Style Chocolate Chip Muffin. Its huge just like what you buy in the cafe and bakery, but it’s better in so many ways, because it’s homemade which means no preservatives what so ever. It’s big in size, but at the same time it’s still a small batch recipe because this recipe makes only 6 Jumbo Muffins. More than the recipe, there’s more that I want to share with you, and that’s the things that I’ve learned and the secret to a tall beautiful soft and tender Muffin. Do you want to know the secret? Read-On
What’s the Secret to a Tall, Soft and Moist Muffin?
I’ve made so many muffins before, some turned out flat, some turned out a little bit dry and some turned out just ok. After all the testing , research and some recipe failures I finally found the secret to having a tall beautiful and soft moist Muffin, just like the store bought but better.
- Yogurt – The addition of Yogurt provides creaminess and lots of moisture to the batter, and it also replaces the butter.
- Oil – keeps the batter moist and it doesn’t harden as much even when stored in the refrigerator unlike when using all butter.
- Buttermilk – makes the softest and fluffiest Muffin especially with this recipe because it uses both banana and yogurt which reacts well with buttermilk
- Generous Baking Soda – Little amount of baking soda is not enough to hold and push the thick batter, you need to add little bit more than usual. In this recipe, I used 1 tsp baking soda which may sound a lot but it’s not. Trust me, the thick batter will need all the help it could get rise tall and high.
- No over mixing – the most over used caution but has proven to be true. Over mixing can make the batter tough resulting to a dense tough muffin.
- Thick Batter – the consistency of the batter when making a muffin is crucial. The batter has to be thick, so it’s stable enough to hold the add-on like nuts, chocolate chips and jams. But most specially a thick batter makes a tall muffin and doesn’t collapse.
- Fill it to the top – Not 3/4 full but all the way to the top. A lot of times when baking a regular size Muffin, the Muffin tin are fill only 3/4 full. But when making a huge Muffin like this, do not be scared of going all the way to the top. This assures a Muffin top because it’s already guaranteed to pass the top level of the muffin tin, so anything above top will create a Muffin top look, like a mushroom.
- Hot and Medium Baking Temperature: Now we get to the most important item, the KEY to a tall Muffin. I’m saving the last most important thing that I learned when making muffin, that is the baking temperature. Most recipes baking temperature for muffin ranges between 350F and 375F, and I used to baked my muffins before in straight 350F all through out the baking process. There’s nothing wrong with it, you’ll still get the muffin nicely baked, but if you want a tall muffin with the traditional Muffin top look, you have to bake it at first 5 minutes in 400F then lower it to 350F until the finish time. The high temperature will help the Muffin rise fast as soon as it hits the hot oven. It’s like a ballon, it will expands and will rise as soon as it goes into the oven. That’s when you know that the combination of buttermilk, yogurt, banana and baking soda are working together. The acidity in this ingredients gives the Muffin the push when it hits the hot oven. It will also give a nice crunchy brown crust on top, while maintaining a soft and moist center. Now, as soon as the Muffin rise in the first 5 minutes, you only need the baking temperature of 350 to sustain the tall structure of the Muffin as it continues to bake, the end product is a brown crunchy cracked top, a tall muffin and soft and moist crumbs. Do not forget to lower it, you will end up with over bake and possibly dry and burnt Muffin. You don’t want that.
I am so excited with this muffin in so many ways. I’ve often baked small batch recipes, but from time to time I break my small batch rules to give way to huge serving for a change. I’ve always admire bakery style Muffin, the huge size is simply difficult to resist, they are like magnet that pulls me to go inside the cafe or bakery just to admire them. From time to time, I buy one for myself and I am actually surprise how fast I can finish them. So I’ve made it my mission to make my own bakery style muffin, my own homemade big delicious Muffin. I couldn’t be more happy on how this Muffin turned out. I was so excited and at the same time nervous not sure how it will come out. It may sound crazy, but I kept myself in suspense until the last 5 minutes of baking. I was so happy to see how tall it rise. This is what I am always saying, you can easily buy Muffin in a store, but what you cannot buy is the sense of accomplishment of being able to make it yourself at home. It felt so good and rewarding and I enjoyed and savor every single bite of it. Not to mention, I was eager to share it with my friends. In fact, after making this, I want to make MORE! It’s a crazy addicting feeling whenever I am able to make something that I can proudly share with other people.
Four Important Tips for a Light & Soft Banana Muffin
- Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
- Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why put my banana in the fridge specially during summer if I don’t want it to ripe fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
- Do NOT over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread gummy because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
- Creaming Egg & Sugar – Although not a traditional process in making banana bread, creaming egg and sugar instead of just mixing everything in one bowl gave a lighter banana muffin texture. So don’t skip this step and see for yourself why I recommend doing this. Creaming the egg and sugar will allow air to build up into the batter thus giving a lighter and airy texture, almost like a cake but still feels and taste like banana bread, but better.
- 2 large ripe Banana (about 1 cup when mashed, please measure)
- 1/2 cup Greek Yogurt or Sour Cream (can be substituted by 1 large banana of about 1/2 cup when mashed)
- 1/3 cup Vegetable or Canola Oil
- 1 Egg – Room Temperature
- 1/2 teaspoon pure Vanilla Extract
- 1 cup + 2 tbsp Sugar
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 tablespoon Buttermilk or Milk
- 3/4 cup Chocolate Chips (dark or semi-sweet chocolate)
- 1/4 cup of chopped Chocolate (dark or semi-sweet chocolate)
- 1/2 teaspoon granulated Sugar – for sprinkling on top (optional)
- Preheat oven to 400F degrees. Spray a jumbo muffin pan with oil or melted butter.
- Mash Banana Mixture: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. You need 1 cup of mashed banana, measure once mashed and remove the excess if any. Add pure vanilla extract, plain greek yogurt and oil and stir. Cover and set aside.
- Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 5 minutes.
- Wet Ingredients: Turn the mixer in low-speed (or turn it off) and pour the mashed banana mixture to the creamed sugar and egg. Mix until just combined.
- Add Dry Ingredients: In low-speed, gradually add the all-purpose flour, baking soda and salt to the wet ingredients and mix until just combined, then pour the buttermilk and mix just enough to combine. Add chocolate chips and chopped chocolate and mix just to distribute. Do not over mix the batter. The mixture will be slightly thick enough to handle add-on like chocolate chips without sinking the chips at the bottom.
- Divide the Batter: Divide the batter in 6 muffin hole, fill up to the TOP, NOT 3/4 full but to the TOP. Top with chopped chocolate and sprinkle some sugar on top. Press the chocolate chunks to make it stick to the batter.
- Bake at 400F for 5 minutes then lower the temperature to 350F (while the muffin is inside) and bake for another 33 minutes. A toothpick inserted in the center should come out clean.
- 12 Medium size muffin: Bake at 400F for 5 minutes, then lower the temperature to 350F (while the muffin is inside) and bake for another 22 minutes. A toothpick inserted in the center should come out clean.
Makes 6 large muffins or 12 medium size muffins
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
If you want more banana muffin options, give my other banana muffin recipe a chance. These are all medium size Muffin but can also be baked in jumbo Muffin pan. Make sure to adjust the baking temperature as needed.
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Here are some other banana muffin recipes, check them out!
- White Chocolate Banana Muffin
- Chocolate Banana Muffin
- Pina Colada Banana Bread and Muffin (No Alcohol)
- Strawberry Swirl Banana Muffins
- Nutella Swirl Banana Muffins
- Dulce De Leche Swirl Banana Muffin
- BESTever Brown Butter Chocolate Chip Muffin
- [VIDEO] Small Batch Strawberry Streusel Yogurt Muffins
- [VIDEO] Small Batch Apple Cinnamon Streusel Muffins (Makes 4)
- Classic Cornbread Muffins
- Gluten Free: Small Batch Chocolate Chip Banana Muffin
- Chocolate Zucchini Muffins, quick and easy!
- Dulce De Leche Swirl Banana Muffin
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Categories: Baking, Muffins, Recipe, Video, Video Recipes
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