Banana Bread Muffins with Chocolate Chips Recipe

Banana bread muffins with chocolate chips are the perfect combination of rich banana flavor, moist texture, and sweet chocolate. Whether you are making them for breakfast, a snack, or dessert, these muffins are a great way to use ripe bananas and satisfy your sweet cravings.

This guide covers everything you need to know, from selecting the best ingredients to baking techniques that will give you bakery-style muffins with a beautifully domed top.

Why You Will Love These Banana Bread Muffins

1. Soft and Moist Texture – The combination of mashed bananas, sour cream, and butter keeps the muffins soft and tender.

2. Perfectly Sweet – The mix of granulated and brown sugar provides balanced sweetness.

3. Easy to Make – The recipe requires simple ingredients and minimal prep time.

4. Bakery-Style Muffin Domes – Using the right oven temperature technique ensures tall, fluffy muffins.

5. Customizable – You can swap chocolate chips for nuts, dried fruit, or peanut butter chips.

Now, let’s dive into the ingredients, step-by-step instructions, and variations you can try.

Ingredients Breakdown

Bananas

The ripeness of the bananas plays a crucial role. Overripe bananas with dark spots or almost black skin are ideal because they are sweeter and mash easily.

If your bananas are not ripe enough, you can speed up the process by baking them at 300°F (150°C) for 10-15 minutes until the skins turn black.

Butter

Melted unsalted butter adds richness and enhances the banana flavor. You can substitute it with melted coconut oil or vegetable oil for a dairy-free version.

Sugars

• Granulated sugar provides sweetness.

• Brown sugar adds moisture and a slight caramel-like depth.

Egg

A room-temperature egg binds the ingredients together and contributes to the soft texture.

Vanilla Extract

This enhances the overall flavor of the muffins.

Sour Cream

Sour cream helps create a tender and moist muffin. If you want a healthier alternative, Greek yogurt works well as a substitute.

Flour

All-purpose flour provides structure. If you prefer a slightly denser muffin, you can use whole wheat flour for extra fiber.

Baking Soda and Baking Powder

These leavening agents help the muffins rise and create a fluffy texture.

Salt

A small pinch of salt balances the sweetness and enhances the flavors.

Chocolate Chips

Semi-sweet chocolate chips provide a perfect balance of sweetness. You can also use milk chocolate, dark chocolate, or a mix of both.

Step-by-Step Instructions

1. Preheat the Oven

Preheat the oven to 425°F (220°C). The high initial temperature helps create tall, bakery-style muffin tops.

2. Prepare the Wet Ingredients

In a large mixing bowl, mash the bananas. Add the melted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.

3. Prepare the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting helps remove any lumps and ensures even mixing.

4. Combine the Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix, as this can result in dense muffins.

5. Add the Chocolate Chips

Fold in ¾ cup of chocolate chips. Save a few extra to sprinkle on top before baking.

6. Prepare the Muffin Tin

Grease a jumbo-sized muffin tin or line it with cupcake liners. If using a standard muffin tin, this recipe will yield 12 muffins instead of 6 jumbo muffins.

7. Fill the Muffin Cups

Use a scoop to fill each muffin cup about ¾ of the way full.

8. Bake at Two Different Temperatures

• Bake at 425°F (220°C) for 5 minutes.

• Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes.

This method helps create tall, bakery-style muffins.

9. Cool Before Serving

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Muffins

• Use room-temperature ingredients to ensure even mixing.

• Do not overmix the batter to avoid dense muffins. Stir until just combined.

• Use ripe bananas for natural sweetness and better texture.

• Start baking at a high temperature to create a bakery-style domed top.

• Gently fold in chocolate chips to prevent breaking them down.

Variations to Try

Banana Nut Muffins

Replace chocolate chips with 1 cup of chopped walnuts or pecans for a crunchy texture.

Peanut Butter Banana Muffins

Add ½ cup of peanut butter to the wet ingredients for a peanut butter twist.

Double Chocolate Banana Muffins

Mix 2 tablespoons of cocoa powder into the dry ingredients for a richer chocolate flavor.

Healthy Banana Muffins

• Use whole wheat flour instead of all-purpose flour.

• Reduce sugar by ¼ cup.

• Swap sour cream for Greek yogurt.

Banana Blueberry Muffins

Replace chocolate chips with fresh or frozen blueberries for a fruitier version.

Storage and Freezing Instructions

Storing at Room Temperature

Keep the muffins in an airtight container at room temperature for up to 3 days.

Refrigeration

For longer storage, refrigerate them for up to one week. Reheat in the microwave for 10-15 seconds before serving.

Freezing for Later

• Wrap each muffin individually in plastic wrap and place them in a zip-top bag.

• Store in the freezer for up to 3 months.

• To reheat, microwave for 30-40 seconds or bake at 300°F (150°C) for 10 minutes.

Final Thoughts

Banana bread muffins with chocolate chips are a great way to use up ripe bananas while making a delicious treat. With their soft texture, rich banana flavor, and bursts of chocolate, these muffins are perfect for breakfast, snacks, or dessert.

The next time you have overripe bananas on your counter, try this recipe. With the right techniques, you can achieve bakery-style muffins at home. Happy baking!

Must try Fudgy Chocolate Cake Recipe

Banana Bread Muffins with Chocolate Chips Recipe

Bake soft and moist banana bread muffins with chocolate chips. This easy recipe delivers bakery-style muffins with a rich banana flavor.

Type: Dessert, Breakfast, Snack

Cuisine: American

Keywords: banana bread muffins, chocolate chip muffins, banana muffins, easy muffin recipe, homemade muffins, moist banana muffins

Recipe Yield: 6 jumbo muffins (or 12 standard muffins)

Calories: Approximately 250-300 per muffin

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Recipe Ingredients:

• 3 large ripe bananas, mashed
• 6 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup sour cream, at room temperature
• Pinch of salt
• 3/4 cup semi-sweet chocolate chips (plus more for topping)

Recipe Instructions:

Preheat the Oven:

Preheat the oven to 425°F (220°C). The high initial temperature helps create tall, bakery-style muffin tops.

Prepare the Wet Ingredients:

In a large mixing bowl, mash the bananas. Add the melted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.

Prepare the Dry Ingredients:

In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting helps remove any lumps and ensures even mixing.

Combine the Wet and Dry Ingredients:

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix, as this can result in dense muffins.

Add the Chocolate Chips:

Fold in ¾ cup of chocolate chips. Save a few extra to sprinkle on top before baking.

Prepare the Muffin Tin:

Grease a jumbo-sized muffin tin or line it with cupcake liners. If using a standard muffin tin, this recipe will yield 12 muffins instead of 6 jumbo muffins.

Fill the Muffin Cups:

Use a scoop to fill each muffin cup about ¾ of the way full.

Bake at Two Different Temperatures:

Bake at 425°F (220°C) for 5 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes. This method helps create tall, bakery-style muffins.

Cool Before Serving:

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.