adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
0 Likes
Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
87 minutes
Transform overripe bananas into irresistible banana chocolate chip muffins using simple techniques to create tender, moist muffins filled with chocolate chips.
Ingredients:
  • 1 3/4 cups (236g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted
  • 3 tablespoons neutral oil, such as canola or vegetable
  • 1 large egg, at room temperature
  • 1 1/4 teaspoons vanilla extract
  • 3/4 cup well-mashed overripe banana (about 2 medium bananas)
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1 cup (185g) mini semi-sweet chocolate chips, divided
Instructions:
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl and set aside.
  • Combine sugar, melted butter, and oil: Whisk in a large bowl until well combined, approximately 15 seconds.
  • Incorporate the egg and vanilla extract into the butter mixture, whisk vigorously until the egg is fully incorporated and the mixture is lightened in color. Add the mashed banana, whisk until smooth, ensuring there are no large banana chunks. Pour in the buttermilk and whisk until well combined.
  • Whisk the flour mixture into the wet ingredients until just combined and no dry bits remain, leaving the batter slightly lumpy. Fold in 3/4 cup of mini semi-sweet chocolate chips, saving the remaining 1/4 cup for topping, ensuring the chips are evenly dispersed. Avoid overmixing.
  • Let the batter rest: Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour. Allowing the batter to rest helps the flour hydrate, minimizing muffin top spread and forming perfectly rounded tops. Skip this step if you're in a hurry.
  • While the batter rests, preheat the oven to 400°F and line every other cavity of 2 standard-size muffin tins with paper liners to make 12 total lined cavities, allowing space for even rising. If you have only one tin, fill all cavities and bake them side-by-side.
  • Portion out the batter: Using a 2 1/2-inch scoop (about 1/3 cup), fill the lined muffin tin cavities with 12 portions of batter, filling slightly over 3/4 full. You may have enough batter for 13 muffins. Sprinkle the remaining mini chocolate chips on top of each muffin.
  • Bake and cool: Place muffin pans in the middle rack of the oven. Bake at 400°F for 9 minutes, then reduce heat to 350°F. Bake for another 4 minutes without opening the oven door. Rotate pans and continue baking until muffins are golden and spring back when touched, about 4 to 6 minutes (17 to 19 minutes total). Let muffins cool in the pans on a wire rack briefly before transferring to finish cooling. Serve warm or at room temperature; store leftovers in an airtight container at room temperature for up to 3 days. If you enjoyed the recipe, please leave a rating!

Similar Recipes