Description
Soft and fluffy banana muffins loaded with chocolate chips. Perfectly moist, sweet, and easy to make in just one bowl, ready in 30 minutes.
Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium)
- ½ cup unsalted butter, melted and cooled
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons buttermilk (or milk + a few drops lemon juice)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips, plus extra for topping
- Optional: 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat oven to 425°F and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together mashed bananas, melted butter, brown sugar, granulated sugar, buttermilk, eggs, and vanilla until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt until combined.
- Add dry ingredients to wet ingredients and fold gently with a spatula until about halfway combined.
- Add chocolate chips and fold just until no streaks of flour remain. Do not overmix.
- Divide batter evenly among muffin cups (about ¾ full).
- Sprinkle tops with extra chocolate chips and a pinch of coarse sugar, if desired.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (without opening the oven) and bake another 12–14 minutes, until a toothpick inserted in the center comes out with moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use very ripe bananas with brown spots for the best flavor and moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Muffin
- Cuisine: American