Banana Chocolate Chip Muffins
Craving something sweet and comforting? These Banana Chocolate Chip Muffins are the ultimate treat, combining soft, moist banana with rich chocolate chips. Perfect for breakfast or a snack, they’re easy to whip up and sure to satisfy your sweet tooth. Bake them tonight for a delicious bite of heaven!
Equipment
- Muffin Pan
Ingredients
- 1 cup Mashed Ripe Bananas (about 3 bananas)
- 6 tablespoons Unsalted Butter melted
- 1/2 cup Brown Sugar
- 1/2 cup White Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/4 cup Sour Cream
- 3/4 cup Semi-Sweet Chocolate Chips plus more for the top
Instructions
- Preheat your oven to 425°F (220°C). Line a muffin pan with paper liners to make for easy clean-up later. Make sure to give your muffin cups a good space so that they have room to rise!
- In a large mixing bowl, combine the mashed bananas and melted butter. Mix thoroughly until they are well combined, and the mixture is nice and smooth. You want that luscious banana flavor to shine through!
- Add in the brown sugar, white sugar, egg, and vanilla extract. Whisk everything together until you achieve a creamy texture.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt. This dry mixture is essential for creating the perfect rise in your muffins.
- Now, slowly fold the dry ingredients into the wet ingredients. Be careful not to overmix; we want the muffins to be fluffy and light.
- Stir in the sour cream and gently fold in the chocolate chips. The batter should be thick but not dry. You should see pockets of chocolate throughout!
- Scoop the muffin batter into the prepared muffin liners, filling them almost to the top. Don’t be shy with the batter; you want those muffins to have a nice dome!
- Sprinkle a few additional chocolate chips on top of each muffin for that extra treat. Who can resist more chocolate?
- Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 11 to 13 minutes. You’re looking for a light golden brown on top, and a toothpick should come out clean when inserted in the center.
- Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful little morsels!
Notes
- Storage: After cooling, store muffins in an airtight container to keep them fresh. They can last for about three days at room temperature or up to a week in the fridge.
- Freezing: You can freeze the muffins by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They will keep for up to two months. Thaw them overnight in the fridge or pop them in the microwave for a quick treat!
- Variations: Try adding nuts or dried fruits to the batter for a different flavor. Walnuts or pecans add a nice crunch, while dried cranberries can give a fruity twist.
- Serving: These muffins are perfect for breakfast or as a snack. Pair them with a hot cup of coffee or tea for a delightful treat!
- Adding Chocolate Chips: For an extra chocolaty experience, add a few chocolate chips on top of the muffins before baking.