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Chocolate Chip Banana Muffins Recipe

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5 from 95 reviews

Deliciously moist and fluffy Chocolate Chip Banana Muffins made with ripe bananas, mini chocolate chips, and a perfect balance of ingredients. These muffins feature a clever baking technique with an initial high heat to help them rise tall, followed by a lower temperature to finish baking, resulting in soft, tender muffins that are perfect for breakfast or a sweet snack.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup whole milk, room temperature
  • 2/3 cup mashed banana (about 1–2 regular sized bananas)

Add-ins

  • 1 cup mini chocolate chips

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set this mixture aside.
  2. Combine wet ingredients: In a medium-sized bowl, whisk together the melted and cooled unsalted butter, eggs, vanilla extract, whole milk, and mashed bananas until smooth.
  3. Combine wet and dry ingredients: Pour the dry ingredients into the wet ingredients and gently fold them together until just combined. The batter should still have a few streaks of flour remaining to avoid over-mixing.
  4. Add chocolate chips: Gently fold in the mini chocolate chips, being careful not to over-mix. This helps distribute the chips evenly without toughening the batter.
  5. Let the batter rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This step helps activate the leavening agents for a better rise.
  6. Preheat and prepare the muffin tin: When the batter has 5 minutes left to rest, preheat your oven to 425°F (220°C). Line a muffin tin with paper liners, leaving every other cup empty to give space for muffins to rise tall.
  7. Scoop the batter: Without stirring again, scoop the batter into the lined muffin cups, filling them all the way to the top. Optionally, sprinkle extra mini chocolate chips on top for added sweetness.
  8. Bake: Bake the muffins at 425°F for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for an additional 8-10 minutes for regular-sized muffins, or 17-20 minutes for jumbo-sized muffins.
  9. Check for doneness: The muffins are done when a toothpick inserted into the center comes out clean. For a second batch, remember to reset the oven temperature to 425°F before baking.
  10. Cool the muffins: Allow the muffins to cool in the pan for 20 minutes. Then invert them onto a cooling rack to cool completely or enjoy warm. Store leftovers in an airtight container at room temperature.

Notes

  • Leaving every other muffin cup empty helps muffins rise taller by giving them more space.
  • Resting the batter before baking enhances the rise and texture.
  • Do not stir or fold the batter after resting to preserve the effectiveness of the leavening agents.
  • If using jumbo muffin tins, extend the baking time accordingly to ensure muffins are baked through.
  • Using room temperature ingredients helps create a smoother batter and better texture.

Keywords: banana muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, homemade muffins, banana chocolate chip

Find it online: https://todayquickmeals.com/chocolate-chip-banana-muffins-recipe/