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Banana Chocolate Chip Muffins: The Ultimate Recipe

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Moist banana chocolate chip muffins, perfect for breakfast or a sweet treat. Made with ripe bananas and plenty of chocolate chips!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup chocolate chips (semi-sweet or milk chocolate, your preference!)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • ½ cup buttermilk (or ½ cup milk + ½ tablespoon lemon juice or white vinegar, let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • Extra chocolate chips for topping
  • Chopped nuts (walnuts, pecans)
  • Turbinado sugar for a sparkly finish

Instructions

  1. Preheat and Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt. Add granulated sugar, brown sugar, and chocolate chips. Toss to coat chocolate chips.
  3. Mix Wet Ingredients: In a separate bowl, whisk together melted butter, eggs, mashed bananas, buttermilk (or substitute), and vanilla extract.
  4. Combine Wet and Dry: Pour wet ingredients into the dry ingredients. Gently fold together until just moistened. Do not overmix.
  5. Fill the Muffin Cups: Fill each muffin cup ? to ¾ full with batter. Add any optional toppings.
  6. Bake the Muffins: Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the Muffins: Let cool in the muffin tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use ripe bananas for the best flavor.
  • Don’t overmix the batter for tender muffins.
  • Measure ingredients accurately for consistent results.
  • For best results, use room temperature wet ingredients (except for the melted butter).
  • Baking time may vary depending on your oven. Check for doneness around 18 minutes.
  • Cool completely before storing to prevent sogginess.
  • Get creative with add-ins like dried fruit or spices.
  • If you don’t have buttermilk on hand, you can easily make a substitute by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
  • These muffins freeze beautifully! To freeze, let them cool completely, then wrap them individually in plastic wrap or foil. Place the wrapped muffins in a freezer bag or airtight container and freeze for up to 2-3 months. To thaw, simply remove the muffins from the freezer and let them thaw at room temperature for a few hours. You can also reheat them in the microwave for a few seconds.

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