Jumbo Double Chocolate Chip Banana Muffin

Tall, soft and moist Jumbo Bakery Style Chocolate Chip Banana Muffin is just another great way to use up your overripe banana. Turning your overripe banana into this wonderful delicious muffin is super easy. With just few key tips and tricks to remember, you will end up with a muffin that you could be proud of sharing (or keeping to yourself) with your friends and family. This muffin is huge in everything, the size, the taste and most importantly, the chocolate. Call it double chocolate chip banana muffin because you will have chocolate all over, inside and out. Now that is what I call a real treat that is worth waking up for.

I like making muffins. They are quick and easy to make, and they uses very basic ingredients. But when I am making this a muffin this big, I am even more excited. Big, tall muffin just like the one you can buy at the grocery, but better. The good thing about making your own muffin at home is that

  1. it is a fun activity, baking always makes me relax and happy
  2. budget friendly, you can make more for less cost
  3. you can choose to add extra chocolate or other toppings like nuts or dried fruits
  4. easy breakfast or snack option that you can make the same day and serve fresh out of the oven
  5. just for banana muffin, it is a great way to use overripe banana, you already know that 🙂

When I made my Jumbo Bakery Style Chocolate Chip Muffin, I immediately knew I have to make the chocolate version of it. In my world, it often works like that, I often have to have a chocolate version just like my Chocolate Chip Banana Bread and its twin sister Double Chocolate Banana Bread.

This recipe was inspired by my Jumbo Chocolate Chip Banana Muffin, and just like that recipe, this will not disappoint you as well. I had replaced some of the flour with cocoa powder to give the chocolate flavor, a lot of the ingredients are the same. The challenge for this chocolate version it making sure it stays soft and moist. Cocoa powder could make the bake product dry, so it is important to keep a decent amount of yogurt, banana and milk to keep the muffin moist. At the same time, I also want to keep a thick batter so we get a tall muffin and so it will not be weigh down by the heavy ingredients like banana, yogurt and chocolate chunks. I have some tips below, take a few minutes to read them as they help produce a tall, soft and moist muffin. 

This is more like a bakery style muffin because of its size and structure, it is bigger than regular muffin. I used my extra large muffin tin for this, but this can also be baked in regular muffin tin. You will get about 8 pieces for regular size muffin but the baking time will change. Smaller muffins bakes faster.

You can serve this as is, or you can do as I did. Drizzle some melted chocolate on top to make it Triple Chocolate Banana Muffin, because why not? It’s extra chocolate, go for it, you will have the whole day to burn all the calories after eating this muffin. My I say, it’s worth it 🙂

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 which often make the muffin dry and hard when refrigerated.
  • Oil – keeps the batter moist and it doesn’t harden as much even when stored in the refrigerator unlike when using all butter.
  • 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 muffin tough resulting to a dense tough muffin. This has something to do with the gluten formation.
  • 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 especially 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. This is another reason why it is important to have a think batter. So that as it bakes, it will rise and not collapse.
  • 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 balloon, it will expands and will rise as soon as it goes into the oven, thanks to the baking soda. That’s when you know that the combination of 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 the temperature (no need to open the oven, just reduce the temperature), you will end up with over bake and possibly dry and burnt muffin. You don’t want that.

Ok, now that you have what you need to know about making this Jumbo Bakery Style Chocolate Chip Muffin, let us put that to use. Let’s get started!


  • 1 cup mashed ripe Banana (about 2 large bananas)
  • 1 teaspoon pure Vanilla Extract
  • 1/4 cup plain Greek Yogurt or Sour Cream
  • 1/4 cup Flavorless Oil
  • 1 large Egg – room temperature
  • 3/4 cup light or dark Brown Sugar
  • 1 cup All-Purpose Flour
  • 1/2 cup natural Cocoa Powder – sift before using to remove lumps
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/3 cup Chocolate Chips or Chunks (or combination of both)
  • 1/4 cup chopped Chocolate


  1. Preheat oven to 400F degrees. Spray a jumbo muffin pan with oil or grease with melted butter.
  2. 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 or sour cream and oil. Stir, cover and set aside.
  3. 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.
  4. 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.
  5. Add Dry Ingredients: Turn off the mixer. Sift the all-purpose flour, cocoa powder, baking soda, baking powder and salt to the wet ingredients and mix until just combined. Add chocolate chips and chopped chocolate and manually 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.
  6.  Divide the Batter: Divide the batter in 4 jumbo 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.
  7. Bake at 400F for 5 minutes then lower the temperature to 350F  (without opening the oven and while the muffin is inside) and bake for another 33 minutes. A toothpick inserted in the center should come out clean.
  8. Serve is or drizzle top with melted chocolate

Makes 4 Jumbo Muffins or 8 medium size Muffins

Click the item to get the full recipe

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Categories: Baking, Muffins, Recipe

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