These chocolate chip banana muffins are fluffy & moist with the best banana flavor and loaded with mini chocolate chips. They are bakery-style with their tall dome-shaped top and golden color. The perfect treat for cozy mornings or a breakfast on the go.
These chocolate chip banana muffins are made with common pantry ingredients and are super easy to make. Enjoy with a hot cup of coffee on a slow morning or grab a muffin as you head out the door for an easy breakfast!
These muffins can be made jumbo or regular - this recipe yields about 6 jumbo muffins and 12-14 regular size muffins. Plus, they stay moist for days!
Why you will love these chocolate chip banana muffins
- Easy recipe. This recipe is made with common pantry ingredients and has simple steps. No mixer is required - all you need is a whisk and a rubber spatula!
- Banana flavor & chocolate chips. The subtle banana flavor paired with mini chocolate chips is an addicting combination.
- Versatile breakfast. Muffins are great for an easy on the go breakfast, or to enjoy on a slow morning with a cup of coffee. They are delicious and stay moist for days when stored properly!
- All purpose flour: the best choice for a fluffy & tender muffin.
- Granulated sugar: adds sweetness to the muffins and contributes to the golden edges.
- Leavening agents: both baking powder & baking soda are used in this recipe for super tall & fluffy muffins.
- Unsalted butter: adds moisture and that buttery flavor we all know and love.
- Eggs: adds moisture & acts as a binding agent.
- Vanilla: good quality pure vanilla extract is key for flavor.
- Whole milk: Adds moisture & things out the batter a bit.
- Banana: adds sweetness and a yummy banana flavor.
- Chocolate: mini chocolate chips are my favorite in this recipe!
- Whisk dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Whisk wet ingredients. Whisk together the melted butter, eggs, vanilla extract, whole milk, and mashed banana.
- Combine. Add the dry ingredients to the wet ingredients and fold together until a batter forms, leaving a few streaks of flour in the batter.
- Add chocolate. Add the mini chocolate chips and fold until completely incorporated and the flour is fully mixed in.
- Cover & let rest. Cover the bowl and let the batter rest at room temperature for 30 minutes.
- Prepare pan. Line a muffin tin with cups leaving every other one empty. This will help with even heating of the muffins. Fill the cups all the way up with batter.
- Bake. Bake for 8 minutes at 425F. Then, without opening the oven door, drop the temperature to 350F and bake for another 8-10 minutes for regular sized muffins and 17-20 minutes for jumbo muffins.
- Let cool. Let cool in the pan until cool enough to handle. Remove muffins from the pan & place on a cooling rack to cool completely.
Muffin baking tips
- Let the batter rest. Letting the batter rest for 30 minutes allows the leavening agents to start working. The batter will get very airy, light & puffy.
- Scoop & plop the batter. To not disrupt all the work the leavening agents just did, do not mix or fold the batter after it rests. Just scoop the batter & plop it in the muffin tin.
- Bake at a high temperature first. These muffins bake at 425F for around 8 minutes before we drop the temperature to 350F for the remainder of the bake. This high heat will activate the baking powder for it's second activation. The muffins will quickly rise, giving them a dome-shaped top.
- Alternate muffin cups. Alternating the cups evenly distributes the heat & gives the muffins room to spread on top of the pan, resulting in tall & dome-shaped muffins.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other muffin recipes to try
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
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Chocolate Chip Banana Muffins
- 2 ½ cups (313 grams) all purpose flour
- 1 cup (200 grams) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 grams) unsalted butter melted and cooled
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup (240 mL) whole milk room temperature
- ⅔ cup (133 grams) mashed banana about 1-2 regular sized bananas
- 1 cup (180 grams) mini chocolate chips
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.2 ½ cups all purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas.½ cup unsalted butter, 2 eggs, 1 tablespoon vanilla extract, 1 cup whole milk, ⅔ cup mashed banana
- Pour the dry ingredients into the wet ingredients and fold together until combined but with a few streaks of flour remaining.
- Add the mini chocolate chips and gently fold, being careful not to over-mix, until the streaks of flour are gone and the chocolate chips are fully incorporated into the batter.1 cup mini chocolate chips
- Cover the bowl with plastic wrap and let rest at room temperature for 30 minutes.
- Once the batter has 5 minutes left to rest, preheat your oven to 425F and line a muffin tin with cups leaving every other one empty. This isn't required but it will help the muffins rise tall & have room to spread on top of the pan.
- Do not whisk or fold the batter again after resting. This will negate all the work the leavening agents just did. Scoop & plop the batter into the prepared muffin tin, filling them all the way to the top. Sprinkle more chocolate on top if desired.
- Bake at 425F for 8 minutes. Then, without opening the oven door, reduce the temperature to 350F and bake for another 8-10 minutes for regular sized muffins or 17-20 minutes for jumbo.
- The muffins are finished when a toothpick inserted into the center of the muffin comes out clean. *If baking the muffins in two batches, make sure you increase the oven temperature back up to 425F for the second batch of muffins.
- Let the muffins cool in the pan for 20 minutes. Then invert onto a cooling rack to continue cooling. Enjoy still slightly warm or let cool completely. Store in an airtight container at room temperature.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!