Banana Chocolate Chip Muffin
intro
Tender, domed muffins packed with sweet banana flavor and melty chocolate chips—an easy, crowd-pleasing baked treat perfect for sharing.
Ingredients
Steps
Preheat oven and prep tin
Adjust your oven rack to the middle position, preheat oven to 190°C (375°F). Line a 12-cup standard muffin tin with paper liners, or lightly grease each cup with non-stick cooking spray to prevent sticking.
Whisk dry ingredients
In a medium 2L mixing bowl, whisk together 190g all-purpose flour, 4g baking soda, 2g baking powder, and 3g fine table salt for 30 seconds until fully combined, with no visible clumps of leavening. Set the bowl aside.
Mix wet ingredient base
In a large 3L mixing bowl, add 300g peeled ripe spotty bananas, mash completely with a fork until mostly smooth (a few small 1cm lumps are acceptable). Add 57g cooled melted unsalted butter, 100g granulated sugar, 50g packed light brown sugar, 1 room-temperature large egg, 80ml room-temperature whole milk, and 5ml pure vanilla extract. Stir with a wooden spoon for 1 minute until evenly combined, with no streaks of raw egg remaining.
Fold batter and add chips
Pour the pre-mixed dry ingredient blend into the large bowl of wet ingredients. Use a flexible rubber spatula to fold the mixture together for 20-25 seconds, stopping as soon as no dry flour streaks remain (do not overmix, as this develops gluten and creates tough muffins). Fold in 130g (≈¾ cup) of the semi-sweet chocolate chips, reserving the remaining 40g (≈¼ cup) for topping.
Portion batter into tin
Use a 45ml (3-tablespoon) spring-loaded cookie scoop to portion the batter evenly into the prepared muffin tin, filling each paper liner exactly ⅔ full (do not overfill, as muffins will rise during baking and spill over the tin edges). Sprinkle the reserved 40g of chocolate chips evenly over the top of each portioned muffin for a decorative, melty top crust.
Bake and cool muffins
Place the filled muffin tin on the preheated middle oven rack, bake for 18-22 minutes at 190°C (375°F). Test for doneness by inserting a wooden toothpick into the center of a middle muffin: it is done when the toothpick comes out with 1-2 moist crumbs attached, not raw wet batter. Remove the tin from the oven, let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack to cool for 10 minutes before serving.
Tips
2.Do not overmix the batter: small lumps are completely normal, and over-stirring develops gluten in the flour that leads to dense, tough muffins instead of a light, tender crumb.
3.Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months for quick, make-ahead treats.
OMG these are SO good! I had three super spotty bananas sitting on my counter that I almost threw out and decided to give this recipe a shot. My kids devoured half the batch before they even fully cooled! Perfect amount of chocolate chips, not too sweet, and so moist they didn’t even need butter on top. Game changer for our weekly school snack prep!
Really solid muffin recipe! Cook time was spot on for my oven, came out super moist like the name says. Only note is I would add a tiny pinch of sea salt on top next time to cut the sweetness a little, but otherwise totally making these again for my office potluck next week.
I’ve tried so many banana muffin recipes that come out dry and crumbly no matter what I do, and this one finally nailed the moist texture! I used dark chocolate chips instead of semi-sweet and it was *chef’s kiss*. Even my husband who swears he doesn’t like banana bread ate three in one sitting.
Taste was great, but my muffins stuck really bad to the paper liners even though I sprayed them a little. Did I do something wrong? Still ate every last one because the flavor was perfect, just messy!
Made these for my book club last night and everyone asked for the recipe! So easy to throw together, I didn’t even need to pull out my stand mixer. I added a little cinnamon like someone mentioned in an earlier comment and it was such a cozy touch.
Just pulled these out of the oven and wow, my whole apartment smells amazing! I had zero ripe bananas so I used that trick where you bake bananas in the oven for 15 minutes to ripen them fast, worked like a charm. Can’t wait to dig in once they cool a little.
Perfect easy recipe for meal prep! I make a batch every Sunday, wrap them individually, and grab one on my way out the door for work all week. They stay moist for days in an airtight container, no sad dry muffins by Wednesday like other recipes I’ve tried.
Quick question: can I make these with whole wheat flour instead of all purpose? Trying to use up what I have in the pantry before I run to the grocery store.
My teen and his friends demolished an entire batch after soccer practice yesterday. I was worried the chocolate chips would be too much for their post-practice snack but they all said it was the best thing they’d eaten all week. Win for mom!
Just now mixing up the batter! I added a scoop of peanut butter chips along with the chocolate because peanut butter and banana is my all time favorite combo. Will report back but this already smells incredible.
Game changer! I always thought muffins from the bakery were better than homemade but these are 100% better. So moist, so much banana flavor, not greasy at all like some recipes.
Really easy to follow recipe even for someone who barely bakes like me. I overbaked mine by 3 minutes because my oven runs hot but they were still pretty moist, which is a miracle. Next time I’ll set the timer 5 minutes early to be safe.
Made these for a neighborhood potluck and they were the first dessert gone! Multiple neighbors came up to ask for the link to the recipe, I felt like a professional baker lol. The extra banana tip to use really spotty ones is no joke, it makes the flavor so much better.
I’m a college student with basically zero kitchen equipment and I pulled these off with just a bowl, a fork, and a muffin tin. So cheap to make too, way better than spending $4 a muffin at the campus coffee shop. Will be making these on repeat all semester.
These freeze SO well! I made a double batch last month, popped half in the freezer, and just thawed one for 30 seconds in the microwave this morning and it tasted like it was fresh out of the oven. Perfect for busy mornings.
Super yummy! I cut the sugar a tiny bit because my bananas were extra ripe and sweet, and it was perfect for us. The only thing is I wish the recipe made a couple more muffins, my batch only made 10 instead of 12, but that’s probably because I fill the tins a little too full lol.