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Fluffy, Bakery-Style Banana Chocolate Chip Muffins

Close-up of a fluffy banana chocolate chip muffin cut in half showing the moist interior and melted chocolate chips.
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Bake moist, bakery-quality banana chocolate chip muffins with tall tops using this simple recipe. This is the best way to use up your overripe bananas for a quick breakfast or snack.

Ingredients

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  • 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 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk together the melted butter and sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix until just combined; do not overmix.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just a few streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Gently fold in the chocolate chips.
  8. For tall tops (the secret tip): Fill the muffin cups completely full, almost to the top edge. Sprinkle a few extra chocolate chips on top of each filled cup.
  9. Bake at 400°F (200°C) for 5 minutes. This high initial heat helps create the dome.
  10. 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.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in these moist banana muffins recipe.
  • For a bakery-style look, use room temperature eggs and sour cream; this helps the batter emulsify better.
  • If you want a slight streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter until crumbly, then sprinkle over the batter before baking.

Nutrition

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