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Ultimate Moist & Bakery-Style Banana Chocolate Chip Muffins

Close-up of a perfectly baked banana chocolate chip muffin topped with melted chocolate chips.
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You can bake incredibly moist, fluffy banana chocolate chip muffins with tall, bakery-style tops using this simple recipe. It is perfect for using up ripe bananas for breakfast or a quick snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 large)
  • 1/2 cup buttermilk or whole milk
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. This high initial heat helps create tall tops.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas and buttermilk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Fill the muffin cups nearly to the top. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15 to 18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best rise and bakery-style tops, ensure your baking soda and baking powder are fresh.
  • Use very ripe, spotty bananas for the most intense banana flavor in your muffins.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These freezer friendly muffins keep well for up to 3 months when stored in an airtight container.

Nutrition

Find it online: https://alchemychef.com/banana-chocolate-chip-muffins-recipe/