If you’ve ever dreamed of baking homemade muffins that taste just like they came from a bakery, these Banana Dark Chocolate Chip Muffins are your new go-to. They’ve got tall, domed tops, soft tender crumbs, and pockets of rich dark chocolate that melt in every bite, making them seriously moist and irresistible whether you serve them for breakfast, dessert, or an afternoon treat.
Bakers love these because the Greek yogurt in the batter keeps them perfectly tender, and starting them at a higher oven temperature helps create that glorious bakery-style rise most homemade muffins miss.
Why Use Overripe Bananas?
Overripe bananas (the ones with lots of brown spots) are softer, sweeter, and have more moisture. That translates into better natural sweetness and an extra-moist muffin crumb, which is exactly what you want here.
Can I Substitute Oil for Butter?
Yes! Using oil (like a neutral vegetable oil) tends to yield very moist muffins because it’s 100% fat. Butter adds rich flavor but contains water, which can slightly dry out the final product if overbaked. Some bakers use a mix of both for best texture and flavor.
How Do I Avoid Dry Muffins?
The two big tips: don’t overmix the batter (stir just until the dry ingredients are moistened), and don’t overbake! You can start checking a couple of minutes before the end of the recommended time. Overmixing can develop gluten and cause toughness, while overbaking leaches moisture out of the crumb.
Dark Chocolate Chip Banana Muffins
Makes: 15 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cinnamon sugar
4 tablespoons butter, softened
For the Batter:
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup oil (I used olive oil)
1 cup nonfat Greek yogurt
1 teaspoon vanilla extract
2 bananas, fresh and diced
1 cup dark chocolate chips
1. Preheat oven to 425 degrees F.
2. Line a 12 cup muffin tin with paper liners, or use nonstick spray.
3. Make the streusel topping: combined the flour, sugar brown sugar and cinnamon. Add butter and using a fork to incorporate the butter. Alternatively, you can melt the butter for a more coarse topping.
4. In a bowl, mix the flour, baking powder, salt and whisk to combine. Add the bananas and chocolate chips and toss to coat. Set aside.
5. In a large bowl, mix the eggs, sugar, oil, yogurt and vanilla extract and whisk until combined. Add the flour mixture to this mixture and stir to combine until all the flour is incorporated.
6. Scoop the batter into each muffin liner until it reaches the top. Divide the streusel topping over the top of each muffin, pressing slightly so it sticks to the batter.
7. Bake at 425 for 7 minutes, then reduce the temperature to 350 and bake for 13 more minutes. Let cool in the muffin tin for 10 minutes before cooling on a wire rack.
Why Do I Bake at Different Temperatures?
I start my muffins at 425°F for the first 7 minutes to give them a quick blast of heat, which helps the batter rise fast and creates those tall, bakery-style domed tops. That initial high temperature sets the structure on the outside, so they don’t spread.
Then I reduce the oven to 350°F for the remaining 13 minutes so the muffins can bake through evenly without drying out or over-browning. The result is a muffin that’s fluffy and tender inside with a perfectly golden top every single time.
Can I Freeze These Muffins?
Yes! Once baked, let them cool completely before storing in a zip-top bag. If you want to go an extra step, you can wrap each muffin in plastic wrap before storing in the freezer bag. These will keep for 2-3 months in the freezer! When you’re ready, thaw them on the counter or warm them in the microwave or oven for a more fresh-baked feel.
Looking to Bake More?
Whether you’re looking to enjoy baking or cooking more this year or want to try new things in 2026, now is the time! This month, The Chopping Block is offering a Hands-On Macarons From the Heart class where you can learn every step of making three different macarons. Friday daytime classes are currently 15% off, so be sure to take advantage of that discount!
