Description
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.
Ingredients
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
Topping
- 1/4 cup (42 g) mini semisweet chocolate chips
Instructions
- 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).
Notes
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.