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Delicious Banana Muffins with Chocolate Chips Recipe

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3.8 from 13 reviews

Deliciously moist Banana Muffins made with ripe bananas, creamy butter, and semi-sweet chocolate chips. These muffins are perfect for a quick breakfast or afternoon snack, offering a sweet and comforting treat with a soft crumb and rich banana flavor.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (8 Tbsp), softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature, lightly beaten
  • 3 very ripe bananas, coarsely mashed with a fork
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour, measured correctly
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semisweet chocolate chips, divided (3/4 cup for batter, 1/4 cup for topping)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350˚F (175˚C). Line a 12-count muffin tin with paper liners to prevent sticking and make removal easy.
  2. Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process helps to incorporate air for a better muffin texture. Then, add the lightly beaten eggs and mix until combined.
  3. Add bananas and vanilla: Stir in the coarsely mashed ripe bananas and vanilla extract. Mix the wet ingredients thoroughly until they are well blended and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning throughout the batter.
  5. Mix wet and dry ingredients: Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender and light.
  6. Fold in chocolate chips: Stir in 3/4 cup of the semisweet chocolate chips into the batter, evenly distributing them without overworking the dough.
  7. Fill muffin cups: Divide the muffin batter evenly among the 12 paper-lined muffin cups. Sprinkle the remaining 1/4 cup chocolate chips over the top of each muffin for a decorative, melty chocolate topping.
  8. Bake: Place the muffin tin on the center rack of your preheated oven and bake for 25 to 30 minutes. The muffins are done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  9. Cool: Allow the muffins to cool in the pan for 5 minutes to set. Then transfer them to a wire rack to cool completely to room temperature before serving for the best texture and flavor.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix once the dry ingredients are added; this ensures light, tender muffins.
  • You can substitute chocolate chips with nuts or dried fruit if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a healthier option, consider using whole wheat flour or reducing sugar slightly.

Find it online: https://cookedbygrace.com/delicious-banana-muffins-with-chocolate-chips-recipe/