Description
Deliciously moist muffins bursting with banana flavor and rich chocolate chips, perfect for breakfast or a snack.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (360 g) mashed very ripe bananas (about 3 medium)
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (170 g) semisweet chocolate chips
- Optional: 1–2 tbsp coarse sugar for sprinkling tops
- Optional add-ins: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, around 2-3 minutes.
- Beat in the eggs one at a time, incorporating the mashed bananas, sour cream (or yogurt), and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in two batches, folding gently until just combined. Be cautious not to overmix!
- Gently fold in the semisweet chocolate chips.
- Fill each muffin cup about three-quarters full, and if you like, sprinkle the tops with coarse sugar for a sweet crunch.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow them to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
Use very ripe bananas for maximum flavor. Don’t overmix to maintain a light texture. These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American