Banana Chocolate Chunk Muffins

Ingredients

• 1 1/4 cups all purpose flour (spooned and levelled)
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt (1/2 tsp if using salted butter)
• 1/2 cup unsalted butter (at room temperature)
• 3/4 cup brown sugar (lightly packed)
• 1 large egg
• 1 teaspoon vanilla (or vanilla bean paste)
• 2 Tablespoons sour cream
• 1 1/2 cups bananas (very ripe and mashed, from about 2 bananas)
• 1/2-3/4 cup dark chocolate chunks (or chips)
• 2 Tablespoons old-fashioned rolled oats or chopped walnuts (optional)

Instructions

1. 1

   In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set asdie.

2. 2

   In a large bowl with an electric mixer or the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the brown sugar and beat until fluffy, about 2 minutes more. Add the egg and vanilla. Mix just until combined.

3. 3

   Add the flour mixture to the batter in 3 parts, mixing just until combined after each addition. Add in the mashed banana and sour cream, mixing on low for about 30 seconds. Using a spatula, fold in the chocolate chunks until combined.

4. 4

   *If you have the time, cover the batter and refrigerate it for a few hours, for absolute best results. If not, go ahead and bake right away.

5. 5

   Preheat oven to 425F (regular bake setting/not fan assisted).

6. 6

   Line 6 muffin cups with parchment liners. Divide batter between the muffin liners. Top with a bit of rolled oats if you like.

7. 7

   Place in oven AND IMMEDIATELY REDUCE OVEN TO 325F. Bake for about 25 minutes, or until muffins are golden brown and a tester comes out clean.

8. 8

   Allow to cool in the pans for 5 minutes, then remove from pan, in wrappers, to a cooling rack to cool completely.