Chocolate Chunk Banana Muffins

Preheat your oven to 425°F and prepare a muffin pan with cupcake liners*. Chop 6 ounces of baking chocolate or a chocolate bar and set aside.
170 g chopped baking chocolate or chocolate bar
In a small bowl, mix together the dry ingredients.
300 g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom
In a medium bowl, mash bananas thoroughly and add in the wet ingredients.
340 g ripe bananas, 85 g unsalted butter, 2 tsp vanilla extract, 1 egg, 2 –4 tablespoon milk, 147 g brown sugar
Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the muffin. Add the milk last, 1 tablespoon at a time, until the batter looks like the picture in the "Instructions" section. This batter is thick (see instructions section for example)
Stir in the chopped chocolate and evenly divide the batter on a prepared 12-muffin baking sheet. I use a three-tablespoon cookie scoop to evenly distribute the batter. Each liner will be just over ¾ full.
170 g chopped baking chocolate or chocolate bar
Bake for 5 mins at 425°F and then switch to 350°F for another 15-16 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!