Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are a classic. They're soft, moist, and packed with rich banana flavor and melty chocolate chips in every bite. Perfect for using up a bunch of overripe bananas sitting on the counter or when you're craving a cozy, homemade treat.

Course Breakfast

Cuisine American

Keyword banana chocolate chip muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 203kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 ¾ cup all-purpose flour spooned and leveled
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
pinch of ground cinnamon and ground nutmeg measure with your heart!
3-4 over-ripe bananas mashed, 1 ¼ cup
¾ cup brown sugar light or dark, packed (note: you can use a mix of granulated and brown, I just like the color the brown sugar gives the muffins)
⅓ cup unsalted butter melted and slightly cooled (melted coconut oil or extra virgin olive oil, or vegetable oil are all other options, I just like the flavor the butter gives these muffins).
1 large egg room temperature
2 Tbsp. sour cream room temperature
2 tsp. vanilla extract
Chocolate options: ¾ cup - 1 cup semi-sweet chocolate chips, mini chocolate chips, or chocolate chunks
Coarse sugar/decorating sugar for sprinkling on tops (optional)

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Instructions

Preheat and prep: Preheat the oven to 425°F and line a 12-count muffin tin with paper muffin liners. Set aside.
Whisk dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
1 ¾ cup all-purpose flour, 1 ½ tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, pinch of ground cinnamon and ground nutmeg
Mash and measure banana: In another mixing bowl, mash the bananas until a smooth puree consistency. Be sure to measure the proper amount of banana once it’s mashed to ensure you don’t have too much. Too much banana can make the muffins heavy.
3-4 over-ripe bananas
Add in wet ingredients: Whisk in the brown sugar (being sure to break up any clumps), the melted butter, egg, sour cream, and vanilla. Mix until combined.
¾ cup brown sugar, ⅓ cup unsalted butter, 1 large egg, 2 Tbsp. sour cream, 2 tsp. vanilla extract
Add dry into wet: Fold the dry ingredients into the wet ingredients, leaving a few flour pockets still is OK.
Add chocolate: Add in the chocolate of your choice and mix just until combined and no more flour streaks remain. Do not overmix.
Chocolate options: ¾ cup - 1 cup semi-sweet chocolate chips, mini chocolate chips, or chocolate chunks
Optional rest time: Cover the bowl with a towel and allow the muffin batter to rest at room temperature for 15-30 minutes. Start Timer This improves the overall structure and gives the muffins a tall, bakery-style appearance.
Divide into muffin tin: Portion the batter into the prepared muffin tin. It will make 12 muffins filled pretty much to the top! Sprinkle more chocolate chips on top if desired, and coarse sugar.
Coarse sugar/decorating sugar for sprinkling on tops (optional)
Bake: Bake at 425°F for 5 minutes. Start Timer Then, without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes. Start Timer All ovens vary; keep an eye on them and use a toothpick inserted in the center to check the doneness.
Cool: Allow to cool in the pan for about 5 minutes, then move to a wire rack to cool completely.
ENJOY!

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Notes

- Store banana chocolate chip muffins in an airtight container for 2–3 days at room temperature. Or, store the muffins in the refrigerator up to 1 week.
- To freeze, wrap the muffins individually and store in the freezer for up to 3 months. Just thaw or warm in the microwave before serving.

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