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–+ servings

Chocolate Chip Banana Muffins

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 jumbo muffins or 12 regular-sized muffins

Ingredients
 

  • 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

Instructions

  • 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.
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