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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
Cook Time 20 minutes
Resting time 1 hour
Servings: 12 MUFFINS
Ingredients Method Video Notes

Ingredients
 
 

  • 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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