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The Best Moist Chocolate Chip Banana Muffins

A stack of four moist Chocolate Chip Banana Muffins with golden brown tops covered in melted chocolate chips.
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A detailed recipe for making exceptionally moist and flavorful chocolate chip banana muffins from scratch, perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/2 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the melted butter and brown sugar together until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix.
  6. Pour the milk into the banana mixture and stir briefly.
  7. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula only until just incorporated. A few streaks of flour are acceptable.
  8. Gently fold in 1 cup of the chocolate chips.
  9. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 2 tablespoons of chocolate chips over the tops.
  10. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) without opening the door, and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For extra flavor, substitute half of the butter with browned butter; cool it before mixing.
  • To make the muffins fluffier, avoid overmixing the batter after adding the flour.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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