Banana Muffins with Coconut, Pecans, and Chocolate Chips

As far as I’m concerned, any “muffin” that is not giant does not deserve its name.

There is something so unsatisfying about normal-sized muffins and their airy, wilted texture. The moment you take a bite, it’s a third of the way gone.

I find this problematic; I like to break my muffins in half, straight out of the oven, and watch steam and chocolate ooze out, all the while knowing even in the deepest area of my heart—this is going to be good.

Trust me, that effect can only be replicated with the use of a jumbo muffin tin.

Admittedly, I try to repress how much butter and sugar and chocolate go into this recipe, considering how few jumbo muffins come out. Then I take a bite out of one of these and it just doesn’t matter anymore, anyway.

Perfectly dense, wonderfully textured, addictively sweet, the best part about these muffins is that they get better every day. They emerge from the oven a victoriously melted, steamy treat with crusty edges. The next day, they become softer and sweeter, with gooey bites of chocolate. The third day may be best of all, when the flavors have had their chance to mingle and had no choice but to submit to moist, banana goodness. Unfortunately, I’m not quite sure what they’re like after that point, because they kind of disappeared.

Banana Muffins with Coconut, Pecans, and Chocolate Chips
Makes 8-10 Muffins

4 overripe bananas, mashed with a fork
3/4 cup sour cream
1 tsp vanilla extract
1 3/4 cup flour
3/4 tsp salt
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 eggs
1/2 cup pecans, toasted
3/4 cup shredded coconut
3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Butter or line two 6-cup jumbo muffin tins*. In a small bowl, combine mashed bananas with sour cream and vanilla, and set aside. In a separate bowl, whisk together flour, salt, baking powder, and soda, then set aside. In a large, separate bowl, beat together the butter with both sugars until fluffy and combined. Beat in eggs one at a time. Stir in flour mixture in halves, alternating with the banana mixture. Add pecans, coconut, and chocolate chips and stir until just combined. Use a heaping 1/3 cup measure to scoop batter into jumbo muffin tin. Bake for 25-30 minutes, or until a toothpick inserted at the center comes out clean, with moist crumbles. Turn out muffins immediately and let cool on rack. If you don’t devour them all right away, cover muffins with plastic wrap and store at room temperature. Muffins will last 4-5 days.

*If you only have one, don’t fret! It’s OK to bake this recipe in batches.



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  1. Confetti Cakelets – Queen Smithereen.

    […] One Year: Chocolate Chip Oatmeal Chocolate Chip Cream Pies Two Years: Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies Three Years: Toasted Marshmallow Crispy Treats Four Years: Pepper Jack Orecchiette Mac and Cheese Five Years: Banana Muffins with Coconut, Pecans, and Chocolate Chips […]


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