Go Back
–+ servings
Banana Chocolate Chip Muffins
The Kelly Kitchen

Banana Chocolate Chip Muffins

No ratings yet
Banana Chocolate Chip Muffins are soft, moist, creamy, and have the perfect balance of banana to chocolate.
QR Code
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (180 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup (100 g) sugar
  • 1 egg, room temp
  • 1 cup bananas, mashed (3 medium)
  • ¼ cup (60 g) sour cream, room temp
  • ½ cup vegetable oil
  • 1 tsp pure vanilla extract

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

BATTER
  1. Preheat the oven to 425 degrees F. Line muffin tins with paper liners.
  2. Mix together flour, baking soda, salt, and chocolate chips in large bowl.
  3. In a separate bowl, whisk together sugar, egg, bananas, sour cream, vegetable oil, and vanilla. Stir liquid mixture into dry ingredients until just combined. Do not over-mix.
ASSEMBLY
  1. Pour batter about ⅔ full into prepared muffin tin.
  2. Bake at 425 degrees F for 5 minutes. Then, reduce temperature to 350 degrees and bake for an additional 13-15 minutes.
STORAGE
  1. Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer.

Notes

BAKING TEMPERATURE: The two-temperature method is a deliberate technique used to control the structure of the muffin. It's the best way to get the best of both worlds: the impressive, professional look of a huge dome and the perfect, tender texture of a fully-cooked interior.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe