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Chocolate Chip Banana Muffins

Close-up of three perfectly baked Chocolate Chip Banana Muffins, one split open showing the moist interior.

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A straightforward recipe for making moist, flavorful muffins combining ripe banana and chocolate chips.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2-3 medium bananas)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Overmixing develops gluten and makes muffins tough.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center of a muffin 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 very ripe, spotty bananas for the best flavor and moisture.
  • For extra flavor, you can substitute 1/4 cup of the flour with finely ground walnuts or pecans.
  • If you prefer a less sweet muffin, reduce the granulated sugar to 1/2 cup.
  • To keep these muffins moist for several days, store them in an airtight container at room temperature.

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