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Ultimate Fluffy and Super Moist Banana Chocolate Chip Muffins

A close-up of a perfectly baked banana chocolate chip muffin with a golden brown top studded with dark chocolate chunks.
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Follow this easy, one-bowl recipe to make unbelievably fluffy, moist banana chocolate chip muffins with tall, bakery-style domes using overripe bananas. This recipe is perfect for a quick breakfast or comforting snack.

Ingredients

Scale
  • 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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter and brown sugar until combined.
  4. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
  5. Add the mashed bananas and Greek yogurt (or sour cream) to the wet ingredients. Mix until just combined. Do not overmix.
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until almost no streaks of flour remain. Stop mixing as soon as they disappear to keep the muffins fluffy.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome tops.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. 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 moisture and flavor.
  • For extra tall tops, make sure your oven is fully preheated to 400°F before placing the muffins in for the initial bake.
  • You can substitute whole wheat flour for up to half of the all-purpose flour for a slightly healthier version.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

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