It’s not everyday that I post a recipe for a dozen muffins, but today we are having a treat. A dozen decadent Banana Chocolate Chip Pecan Muffins.

If you are a regular in my blog, you probably know by now that the recipes I post are often small batch because I only cook for one. Although muffins are great for freezing up to 3 months, I always prefer muffins that are freshly baked or at least not 3 months old 🙂

I always feel it is such a treat whenever I bake. A big batch recipe, and this only happens when I am baking for friends, like when k made this. I met with co-workers and I wanted to make something for them. Something quick, easy and delicious. Banana Muffin fits the requirements. I have a lot of banana bread and muffin recipe in my website, but I cannot get over making more. Banana bread and muffins are so easy to tweak to make different variations, sometimes I tweaked my recipes based from inspirations I see online, or simply what I feel like experimenting.

This one is chocolate chip with chopped pecan. I feel that it is a safe variation for sharing because who doesn’t like chocolate chip?! At least my friends love them so that is more than enough.

About This Recipe

• Ease in Making the Recipe: In general, muffins are easy to make. They’re like sister of quick bread baked in a muffin tin. A slight difference in consistency as quick bread have lighter runny batter because it bakes longer in the oven. Muffins have thicker batter because it bakes less time and you need a thick batter so it ends up going up rather than sliding down the side. You can make this in 45 minutes or less, something that you can make the same day for breakfast.
• Ingredients: There is nothing unusual with the ingredients, probably the most that you will not have on-hand is yogurt. If you’ve made banana bread before, the ingredients are similar, it’s just the ratio that changes and some of the ingredients.
• Texture, Taste & Flavor: This recipe uses quite a lot of ingredients that helps give muffin stay soft and moist. A lot of banana m (about 3), plus yogurt. Unless you over mix and over bake, I cannot imagine how you will end up with a dry muffin. It is soft and moist, loaded with chocolate chips and chopped nuts. It is not too sweet, perfect to my taste.
• Make-Ahead: Yes you can. You can make this even 3 days ahead or 3 months if you are freezing it. But this is so quick and easy to make, I encourage you to make it the same day. Your tummy will thank you. Nothing beats freshly bake muffins, especially something like this that is loaded with chocolate chips inside and out.

Tips in Making Banana Muffin

Baking perfect banana muffins can be easy with the right tips and techniques. Here are some useful pointers to help you achieve delicious homemade banana muffins:

1. Use Ripe Bananas: Overripe bananas with brown spots are perfect for banana muffins, as they are sweeter and mash more easily.
2. Don’t Overmix: Blend the batter gently and only until the dry ingredients are moistened. Overmixing can result in tough and dense muffins.
3. Add Some Texture: Consider incorporating mix-ins like nuts, chocolate chips, or diced fruits to add texture and flavor to your muffins.
4. Proper Greasing: Grease the muffin tin or use paper liners to prevent the muffins from sticking.
5. Even Filling: Fill the muffin cups evenly to ensure consistent baking and uniform sizes.
6. Customize Toppings: Experiment with different toppings, such as streusel, chopped nuts, or a dusting of cinnamon sugar, to add an extra layer of flavor and crunch.
7. Temperature Accuracy: Preheat the oven and check for the correct temperature to ensure even baking.
8. Cooling Time: Allow the banana muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Make Pecan Chocolate Chip Banana Muffin

1. Preheat oven to 425°F (218°C) – If you want to get a nice domed muffin, start with a high temperature to help kickstart the process. You only need to bake at this temperature for 5 minutes then lower the oven temperature to 350F. No need to open the oven, just lower the temperature to continue baking.
2. Chocolate Chips + Pecans: This banan muffin is a variation with chocolate chips & pecan. If you are not into this mix-in, feel free to chnage it. You can use diced Apple for a fruity fall flavor, white chocolate chips would be nice too, or keep it plain.
3. Mix the Dry Ingredients: Mixing the dry ingredients together lessen thte chance of over mixing. You’ve heard this time and time again, when making muffin, quick bread & cakes, do not overmix as overmixing work out the gluten in the flour making the muffin hard.
4. Mix the Wet Ingredients: Just the same, mix all dry ingredients making sure everything is completely mix
5. Wet + Dry Ingredients: Simply mix the dry and wet ingredients. This m ethod is a quick bread method.
6. Scoop: I used a large ice cream scoop to portion the batter. This batter makes 12 regular size muffin. You can also bake this as a loaf, probably 8 or 9-inch loaf pan lined with parchment paper. Baking time will be longer, start at 45 minutes and adjust as needed.
7. Bake regular size muffins usually bakes about 20 – 23 minutes, more or less. Toothpick inserted in the center should come out clean. Every oven is slightly different so pay attention. Check at 20 minutes and adjust as needed.

Ingredients:

• 1 and 2/3 cups (208g) All-Purpose Flour (spoon & leveled)
• 1/2 teaspoon Ground Cinnamon Powder
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons (85g) unsalted Butter, softened to room temperature
• 1/2 cup (100g) Granulated Sugar
• 1 large Egg, at room temperature
• 1 and 1/2 cups (345g) mashed Bananas (about 3 large bananas)
• 1/4 cup (60g) Plain Yogurt or Sour Cream
• 3/4 cups (135g) Chocolate Chips (divided: 1/4 cup for the muffin batter, 1/2 cup for the toppings)
• 1/2 cup (60g) toasted and chopped Pecans
• 1/8 teaspoon Salt
• 1 tablespoon (14g) Brown Sugar

Instructions:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 
2. Chocolate Chips + Pecans: Toast the pecan until fragrant. You can use a toaster or an oven pre-heated at 300F. Toast for about 10 minutes or until fragrant. Do not leave unattended as it could burn easily. Let the nuts cool then chop to small pieces. Mix the chocolate chips, chopped toasted pecans and pinch of salt in a small bowl. Set aside. If you want it a bit sweeter, add 1 tablespoon brown sugar to the mix.
3. Mix the Dry Ingredients: : Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
4. Mix the Wet Ingredients: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the mashed bananas and yogurt, and then beat on high speed until combined
5. Wet + Dry Ingredients: Add the dry ingredients to the wet ingredients in 2 additions. Gently and manually mix. Add 1/4 cup of the chocolate chips after the first addition of the dry ingredients and continue mixing. Add the 2nd half of the fry ingredients and get about 3 tablespoon of the toppings mix. Mix until incorporated. Stop as soon as there is no more raw flour visible. Do not over-mix.
6. Scoop: Using a mini ice cream scoop of a tablespoon, scoop the batter in the muffin liners. Sprinkle some of the toppings mix, cover with muffin batter and sprinkle remaining toppings mix on top. Press or use a toothpick to swirl the toppings. The 12 muffin cups should be filled all the way to the very top.
7. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21 – 23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Makes 12 pieces

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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