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Banana Chocolate Chip Muffins

Ultra-moist, bakery-style banana muffins packed with gooey semi-sweet chocolate chips. This recipe uses a high-heat baking trick to create perfect domed tops.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas brown/spotted, mashed
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup sugar mix of white and brown recommended
  • 1 egg large, room temp
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semi-sweet chocolate chips

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, mash the bananas. Whisk in the melted butter, sugar, egg, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined (do not overmix).
  5. Fold in the chocolate chips.
  6. Divide batter evenly into the muffin tin, filling cups almost to the top.
  7. Bake at 425°F for 5 minutes. Then, keeping the oven closed, reduce heat to 350°F (175°C) and bake for 12-15 more minutes.
  8. Check with a toothpick; if clean, remove and cool on a wire rack.

Notes

Store in an airtight container for up to 4 days.