Description
Follow this simple recipe to make incredibly moist, fluffy banana chocolate chip muffins with tall, bakery-style tops using overripe bananas.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 3 medium)
- 1/4 cup milk (whole or 2%)
- 1 cup semi-sweet chocolate chips, divided
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, whisk the melted butter and brown sugar until smooth. Whisk in the eggs one at a time until combined. Stir in the vanilla extract.
- Add the mashed bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. A few streaks of flour are acceptable.
- Fold in 3/4 cup of the chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
- Bake at 400 degrees Fahrenheit for 5 minutes. Then, without opening the oven door, reduce the temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the tallest tops, ensure your oven temperature is correct for the initial 5 minutes at 400 degrees Fahrenheit.
- Use bananas that are heavily spotted or almost black for the best flavor and moisture.
- You can make this a one-bowl recipe by mixing the dry ingredients directly into the wet ingredients, but be careful not to overmix the batter.
- These muffins freeze well for up to three months. Cool completely before storing in an airtight container.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
- Cholesterol: 55