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Ultimate Bakery-Style Banana Chocolate Chip Muffins (Fluffy, Moist, and Ready in Under 30 Minutes)

Close-up of a fluffy banana chocolate chip muffin topped generously with melted chocolate chips on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. These banana chocolate chip muffins use ripe bananas to create a moist, fluffy, bakery-style treat. This easy one-bowl recipe delivers tall domes and gooey chocolate chips, perfect for breakfast or a quick 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 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup very ripe mashed bananas (about 3 medium)
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup semi-sweet chocolate chips, plus extra for topping

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 the ‘Cut’ step—getting your dry ingredients ready.
  3. In a separate medium bowl, whisk together the sugar and melted butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Add the mashed bananas and sour cream (or yogurt) to the wet ingredients. Mix until just combined. Do not overmix.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. A few streaks of flour are fine. Overmixing develops gluten and makes tough muffins.
  6. Fold in the chocolate chips. For bakery-style tall tops, reserve about 1/4 cup of chocolate chips to press onto the top of the batter mounds before baking.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the reserved chocolate chips over the tops.
  8. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the dome.
  9. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 13 to 16 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This is the ‘Taste’ step—enjoying your hard work!

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and sweetness.
  • To achieve the bakery-style tall tops, use the high heat start (400°F) followed by a temperature drop (375°F).
  • For extra moist banana muffins, ensure your butter is fully melted but not hot when mixing with the eggs.
  • This recipe works well as a one bowl banana muffins method if you mix the wet ingredients directly into the dry ingredients, but separating them ensures better texture control.

Nutrition

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