Introduction
There’s something undeniably perfect about the combination of sweet, ripe bananas and melty chocolate chips in a tender muffin. This recipe is your answer for using up those spotty bananas on the counter and delivers bakery-style results with minimal effort. You’ll love how the simple batter comes together quickly for a delicious, crowd-pleasing treat.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 1 1/2 cups all purpose flour ((180g))
- 1 teaspoon baking soda
- ½ tsp salt
- 2/3 cup sugar ((113g))
- 1 cup semisweet chocolate chips (plus more for the tops if desired)
- 3 medium ripe bananas (or 1 cup of mashed banana)
- 1/3 cup melted butter (slightly cooled (75g))
- 1 large egg
- 1 teaspoon vanilla ((5ml))
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the all purpose flour, baking soda, and salt. Stir in the sugar and 1 cup of chocolate chips until combined.
- In a separate large bowl, mash the ripe bananas with a fork until mostly smooth. Whisk in the slightly cooled melted butter, egg, and vanilla until fully combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, press a few extra chocolate chips onto the top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (melted chocolate on the toothpick is fine).
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Jumbo Muffins: Divide batter into 6 jumbo muffin cups and increase baking time to 22-26 minutes.
- Mini Muffins: Divide batter into 24-30 mini muffin cups and reduce baking time to 10-12 minutes.
- Nutty Crunch: Before baking, sprinkle the tops with a little coarse sugar or turbinado sugar for a sparkling, crunchy finish.
- Streusel Topping: Skip the extra chocolate chips on top and instead sprinkle with a simple streusel made from rubbing together 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp cold butter.
Tips for Success
- Use bananas with lots of brown spots for the most intense, sweet banana flavor.
- Ensure your melted butter has cooled slightly so it doesn’t cook the egg when combined.
- Avoid overmixing the batter; stir just until the ingredients are incorporated to ensure tender muffins.
- For evenly sized muffins, use a large cookie scoop or a 1/4-cup measuring cup to portion the batter.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes until warmed through.
FAQ
Can I use frozen bananas?
Yes, you can. Thaw frozen ripe bananas completely, drain off any excess liquid, and mash them before using.
My bananas aren’t very ripe. Can I still make these?
You can, but the muffins will be less sweet and have a milder banana flavor. Very ripe bananas are highly recommended for the best results.
Can I make the batter ahead of time?
It’s best to bake the batter immediately after mixing, as the baking soda begins to react right away. For a make-ahead option, you can mix the dry ingredients and prepare the wet ingredients separately, then combine just before baking.
Why are my muffins dense?
This is most often caused by overmixing the batter. Mix just until you no longer see streaks of flour.
Can I use a different type of chocolate?
Yes, you can substitute the semisweet chocolate chips with an equal amount of milk chocolate, dark chocolate, or even chopped chocolate bars based on your preference.
Do I have to use liners?
No, you can grease the muffin tin well with butter or non-stick spray instead. Liners just make for easier cleanup.