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Double Chocolate Strawberry Banana Muffins

Deeply chocolatey banana muffins filled with dark chocolate chunks and fresh strawberries.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings 12 Muffins

Ingredients
  

  • 3 Ripe bananas mashed
  • 1/2 cup 110g Neutral oil
  • 3/4 cup 150g Granulated sugar
  • 1/4 cup 55g Brown sugar
  • 2 Large eggs room temperature
  • 1/4 cup 60g Sour cream or Greek yogurt
  • 1 tsp 5g Vanilla extract
  • 2 cups 240g All-purpose flour
  • 1/2 cup 45g Cocoa powder
  • 1 1/4 tsp 6g Baking soda
  • 1/2 tsp 3g Salt
  • 1/2 tsp Instant coffee
  • Dark chocolate chips or chunks
  • 6-7 Strawberries chopped

Instructions
 

  • Preparation: Preheat your oven to 425°F and line a 12-slot muffin tin with paper liners.
  • Wet Mix: In a large bowl, whisk together the mashed bananas, oil, both sugars, eggs, sour cream, and vanilla until the mixture is smooth and glossy.
  • Dry Mix: In a separate bowl, whisk together the flour, cocoa powder, baking soda, instant coffee, and salt to remove any lumps.
  • Combine: Fold the dry ingredients into the wet mixture using a spatula until just combined. Gently fold in the chocolate and chopped strawberries.
  • Fill: Fill the muffin liners almost to the top. Add extra strawberries and chocolate pieces on top for decoration.
  • Bake: Bake at 425°F for 5 minutes. Then, without opening the oven door, turn the heat down to 350°F and continue baking for 14–17 minutes.
  • Cooling: Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • Bakery Tops: The 425°F start is the secret to getting those tall, domed tops. Don't skip it!
  • Overmixing: Be careful to stop mixing as soon as the flour disappears to keep the muffins tender.
  • Berries: If your strawberries are very juicy, pat them dry with a paper towel after chopping to prevent excess moisture in the batter.