Banana Chocolate Chip Muffins

These moist and flavorful Banana Chocolate Chip Muffins offer the perfect balance of naturally sweet ripe bananas, tender crumb, and bursts of rich, melty chocolate chips. Enhanced with a hint of cinnamon and a touch of vanilla, these muffins are enriched with sour cream or Greek yogurt for extra moisture and a delicate tang. Perfect for breakfast, snacks, or dessert, these muffins are easy to prepare and deliver comforting, homemade goodness in every bite.

Iram Mansoor

Banana Chocolate Chip Muffins

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These moist and flavorful Banana Chocolate Chip Muffins offer the perfect balance of naturally sweet ripe bananas, tender crumb, and bursts of rich, melty chocolate chips. Enhanced with a hint of cinnamon and a touch of vanilla, these muffins are enriched with sour cream or Greek yogurt for extra moisture and a delicate tang. Perfect for breakfast, snacks, or dessert, these muffins are easy to prepare and deliver comforting, homemade goodness in every bite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 1 hour hr

Servings: 12 MUFFINS

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

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• 3 large ripe bananas finely mashed
• 1 1/2 cups all-purpose flour
• 6 tbsp unsalted butter, melted
• 1/2 cup granulated sugar
• 1/3 cup brown sugar, packed
• 1 large egg room temperature
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• Pinch of salt
• 1 tsp ground cinnamon optional
• 1 tbsp vanilla bean paste or vanilla extract
• 1/4 cup sour cream or whole milk Greek yogurt, room temperature
• 1 cup semi-sweet chocolate chips, plus extra for topping (optional)

Method

 

Prepare wet ingredients:

1. In a large mixing bowl, crack the egg and add the granulated sugar.
2. Beat with a hand mixer or whisk for 2–3 minutes until the mixture becomes pale and slightly fluffy.
3. Add the brown sugar and mix again for 1 minute.

Add bananas and dairy:

1. Stir in the mashed bananas, melted butter, vanilla bean paste (or extract), and sour cream (or Greek yogurt).
2. Mix until fully combined.

Combine dry ingredients:

1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).

Fold dry ingredients into wet:

1. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
2. Fold in the semi-sweet chocolate chips gently until just combined.

Rest the batter:

1. Allow the batter to rest at room temperature for 1 hour, uncovered. This resting period helps the muffins rise and develop a tender crumb.

Prepare to bake:

1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Evenly distribute the batter into the muffin cups, filling about 3/4 full.
3. Optionally, sprinkle additional chocolate chips on top of each muffin.

Bake:

1. Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) without opening the oven door.
2. Continue baking for 15 more minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool:

1. Remove the muffins from the oven and let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Video

Notes

• Use very ripe bananas for maximum sweetness and moisture.
• Resting the batter before baking helps improve texture and rise.
• Do not overmix after adding flour to keep muffins light and fluffy.
• Sour cream or Greek yogurt can be substituted with whole milk if needed, though moisture and richness may vary.
• These muffins freeze well — store cooled muffins in an airtight container or freezer bag for up to 2 months.

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