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Ultimate Moist Chocolate Chip Banana Muffins

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These incredibly moist and tender banana muffins are packed with chocolate chips and simple pantry ingredients. Perfect for breakfast, snacks, or any occasion, they come together in about 35 minutes and freeze beautifully.

Ingredients

Scale
  • 3 large ripe bananas (about 1 ½ cups mashed)
  • ½ cup (113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) sour cream
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease the cups well with butter or non-stick spray. Set aside.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until almost smooth with just a few small lumps. You want about 1 ½ cups of mashed banana.
  3. Add the melted and slightly cooled butter, granulated sugar, room temperature eggs, vanilla extract, and sour cream to the mashed bananas. Whisk until smooth and fully combined. The mixture should look creamy and slightly glossy.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure the baking soda is evenly distributed.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently. Stir just until you no longer see streaks of flour. A few small lumps are okay.
  6. Fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the tops. Use the spatula to fold them in with just a few strokes.
  7. Using an ice cream scoop or a ¼-cup measure, divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin, pressing them in gently.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly touched.
  9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Notes

For taller, domed muffin tops, let the batter rest for 5-10 minutes after mixing before scooping. Use room temperature ingredients to prevent the melted butter from solidifying. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: banana muffins, chocolate chip muffins, moist banana muffins, easy muffin recipe, banana chocolate chip muffins

Find it online: https://nadinetable.com/ultimate-moist-chocolate-chip-banana-muffins-easy-recipe/