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The Ultimate Moist and Fluffy Bakery-Style Banana Chocolate Chip Muffins

A whole and a halved banana chocolate chip muffins showing the fluffy interior and chocolate chips.
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Make bakery-style banana chocolate chip muffins that are incredibly moist and fluffy. This easy recipe uses overripe bananas to create a tender crumb and tall, golden tops 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 baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 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 very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup buttermilk or whole milk
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  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, whisk the melted butter, brown sugar, and granulated sugar until combined. Whisk in the eggs one at a time until smooth. Add the vanilla extract.
  4. Stir the mashed bananas and buttermilk into the wet ingredients until just combined. Do not overmix.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing develops gluten and makes muffins tough.
  6. Fold in 1 cup of the chocolate chips.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips over the tops of the batter.
  8. Bake at 400 degrees Fahrenheit for 5 minutes. This initial high heat helps create the tall dome tops.
  9. Reduce the oven temperature to 375 degrees Fahrenheit without opening the door. Continue baking for another 15 to 18 minutes, 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

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in your banana chocolate chip muffins.
  • For extra bakery-style height, ensure your oven temperature is correct before starting and do not open the oven door during the initial 5 minutes of baking.
  • 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.

Nutrition

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