Description
These moist, bakery-style banana bread muffins are the ultimate comforting treat for any time of day. Packed with rich, sweet banana flavor and gooey, melty chocolate chips, they feature a perfect, tall muffin top that your whole family will adore. Using simple pantry staples, this easy recipe turns overripe bananas into a professional-quality pastry that is ready to serve in less than thirty minutes.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 1/4 cups mashed bananas
2 large eggs
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/4 cup whole milk
2 tsp vanilla extract
1 cup semisweet chocolate chips
Instructions
Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
Mash the peeled bananas in a large bowl until mostly smooth with some small bits remaining.
Whisk the eggs, brown sugar, granulated sugar, melted butter, milk, and vanilla into the bananas until combined.
Gently fold the dry ingredients into the wet ingredients until just combined, then stir in 3/4 cup of the chocolate chips.
Divide the batter evenly into the muffin liners and sprinkle the remaining chocolate chips on top.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 12-15 minutes until a toothpick comes out clean.
Notes
Using high-heat initial temperature helps create the characteristic bakery-style tall tops. These muffins can be stored in an airtight container for 3 days or frozen for up to 3 months. Ensure your bananas are very ripe and spotted for the best flavor and sweetness.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American