Charles Banana Chocolate Chip Muffins

What makes these banana muffins stand out is a double dose of banana. Mashed ripe banana goes into the batter for moisture and deep flavor, while diced banana is folded in for soft, fruity chunks you actually bite into.

Brown sugar and melted butter give the crumb a rich, almost caramel-edged flavor and a tender texture, while chocolate chips and optional walnuts turn them into a loaded, bakery-style treat.

Filled right to the top of the cups, they bake into big, domed muffins with browned, craggy tops.

As with any muffin, the key is not to overmix once the flour goes in; stir just until combined so they stay light rather than dense.

These are generous, satisfying muffins, great for breakfast on the go or an afternoon snack with coffee.

Pro Tips

• Use very ripe bananas for the mash, but slightly firmer ones for dicing so the chunks hold their shape.
• Don’t overmix the batter; lumps keep the muffins tender.
• Fill the cups to the top for tall, bakery-style domes.
• Toast the walnuts first for a deeper, nuttier flavor.

Variations

• Leave out the walnuts for a nut-free, chocolate-chip-only muffin.
• Use dark or white chocolate chips, or a mix.
• Sprinkle the tops with extra chips or a little turbinado sugar before baking.