Description
Bake incredibly moist, soft, and fluffy banana chocolate chip muffins with tall, bakery-style tops using this straightforward recipe. Perfect for using up ripe bananas.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 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°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk together the melted butter, eggs, and vanilla extract until combined.
- Add the mashed bananas and milk to the wet ingredients and stir until just mixed. Do not overmix.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Stop mixing as soon as you see no more dry flour streaks. Overmixing develops gluten and results in tough muffins.
- Gently 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°F (200°C) for 5 minutes. This initial high heat helps create the dome top.
- Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use bananas that are heavily spotted or nearly black for the best flavor and moisture content.
- To achieve tall, bakery-style tops, bake the first 5 minutes at a higher temperature (400°F) before reducing the heat.
- Do not overmix the batter; a few small lumps are fine. This keeps your muffins soft.
- These muffins freeze well. Cool completely, then store in an airtight container for up to 3 months.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 55