These simple and delicious banana bread muffins with chocolate chips are perfect to bake when you crave the taste of homemade banana bread in muffin form! Soft and moist thanks to melted butter and sour cream, these banana muffins are made with pantry staples and take just 20 minutes to prep! Recipe yields 12 bakery style muffins.
Ready in 35 minutes, these soft, cake-like banana bread muffins are my new favorite treat to bake when I have a bunch of bananas to use up.
Ripe bananas give these muffins plenty of sweet banana flavor and mini chocolate chips add rich chocolate to every bite. They also freeze beautifully too, making them perfect for breakfast or a snack on the go.
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If you’re not a chocolate fan, try these homemade muffins with chopped pecans or walnuts, or add a swirl of peanut butter or Nutella (guidance included in the recipe card).
- Flour – Regular all-purpose flour is perfect in this recipe.
- Granulated sugar – Sweetens the muffins.
- Baking powder and baking soda – Gives the muffins a lift.
- Salt – For flavor.
- Bananas – Use speckled, ripe bananas for the best flavor. Mash bananas well with a fork before mixing with the wet ingredients.
- Sour cream – Makes these banana muffins incredibly soft and tender! If you don’t have sour cream on hand, you can also use Greek yogurt.
- Unsalted butter – Melted butter gives these muffins rich, classic banana bread flavor and makes this an easy stir together recipe, no electric mixer required.
- Egg – Use one large egg, at room temperature.
- Vanilla extract – Pure vanilla extract adds rich flavor to the muffins and complements the sweet banana flavor.
- Chocolate chips – Fold mini chocolate chips into the batter and sprinkle more on the top just before baking.
How to Make Banana Bread Muffins, Step by Step
Make muffins: Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
Combine mashed ripe banana, sour cream, melted butter, egg, and vanilla extract in a medium bowl. Whisk until smooth.
Add wet ingredients to dry ingredients and fold in with a spatula until almost combined.
Gently fold in chocolate chips – the banana muffin batter will be thick.
Fill each baking cup 3/4 full of batter and sprinkle evenly with mini chocolate chips.
The Secret to Tall Bakery Style Muffins
For tall, bakery-style muffins start with high heat: Place the muffin tin in the oven and bake for 5 minutes at 425°F for a quick burst of heat to give the muffins a nice lift.
Without opening the oven door, reduce oven temperature to 350°F and bake another 10 to 11 minutes (for a total baking time of 15 to 16 minutes), until tops are set and spring back to the touch.
Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
Tips to Freeze
Banana chocolate chip muffins freeze very well. Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.
I like to reheat frozen muffins in the oven. Wrap muffins in foil and warm in a 325°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds.
More easy banana recipes to try:
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These simple and delicious banana bread muffins with chocolate chips are the perfect breakfast when you crave the taste of homemade banana bread in muffin form! Recipe yields 12 bakery style muffins.
- 1 1/2 cups (210 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (240 g) mashed ripe banana
- 3/4 cup (180 g) sour cream, at room temperature
- 1/4 cup (56 g) unsalted butter, melted and slightly cooled
- 1 large egg (50 g), lightly beaten, at room temperature
- 2 tsp (8 g) vanilla extract
- 3/4 cup (128 g) mini semisweet chocolate chips
- 1/4 cup (42 g) mini semisweet chocolate chips
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray liners lightly with nonstick cooking spray.
- Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine mashed banana, sour cream, melted butter, egg, and vanilla in a medium bowl; add banana mixture to flour mixture and fold in until almost combined. Gently fold in chocolate chips – the muffin batter will be thick.
- Fill each baking cup 3/4 full of batter and sprinkle evenly with mini chocolate chips.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 350°F and continue baking for another 10 to 11 minutes (for a total baking time of 15 to 16 minutes), until muffins are golden, tops spring back to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
- Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Store muffins in an airtight container at room temperature for 1 to 2 days, or in the refrigerator for up to 4 days (warm before serving).
Sour cream: Full fat sour cream adds moisture and richness to these muffins. If you don’t have sour cream on hand, you can also use full fat Greek yogurt.
Frozen bananas: To use frozen bananas, thaw the bananas first and drain off any excess liquid. Mash bananas gently and proceed as directed in the recipe. Keep in mind that using frozen bananas will increase baking time.
Variations: Make this banana muffin recipe your own by folding chopped pecans or walnuts into the batter. You can also flavor the batter with ground cinnamon or chai spices, or add a swirl of peanut butter or Nutella.
Freeze muffins: Wrap leftover muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.
Keywords: Banana Bread Muffins, Moist Banana Muffins
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