Description
These Banana Chocolate Chip Muffins are wonderfully moist, tender, and packed with ripe banana flavor and pockets of melted chocolate. They are easy to make and guaranteed to be a family favorite.
Ingredients
Scale
- 3 medium very ripe bananas, mashed
- 2 large eggs, room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¼ cup milk (whole milk preferred), room temperature
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping, optional)
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, mash the ripe bananas. Whisk in the eggs, melted and cooled butter, milk, and vanilla extract until smooth.
- Gentle Mix: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until *just* combined, being careful not to overmix. A few streaks of flour are okay. Fold in the chocolate chips, reserving a handful for topping if desired.
- Fill & Initial Bake: Divide the batter evenly among the 12 muffin cups. Sprinkle with reserved chocolate chips, if using. Bake at 425°F (220°C) for 5 minutes.
- Reduce Heat & Finish Baking: Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool: Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 20-23 mins