These Banana Chocolate Chip Muffins are tender, fluffy, and studded with chocolate chips. Below are clear tips for baking perfect muffins every time.
I don’t usually let bananas sit until they’re brown because I blend one into my daily smoothie for a creamy texture. But when a few ripe bananas piled up, I decided to bake Banana Chocolate Chip Muffins. The result was exactly what I hoped for—golden edges, tall domes, and chocolate chips dotting the tops.
They looked gorgeous and tasted even better. If you want muffins with high domes, well-baked interiors, and attractive tops, follow a few simple techniques. These tips will help whether you’re baking muffins or cupcakes.
Tip #1: Fill muffin cups to about two-thirds full. Overfilling can cause batter to spill over before the center sets, which keeps the muffin shape from rising properly. Two-thirds gives the batter room to expand and cook through without overflowing.
Tip #2: Bake at 400°F. A hotter oven encourages the muffins to rise quickly and form a peaked top. While this may seem to contradict the two-thirds filling rule, the higher temperature helps the exterior set once it reaches the top, preventing overflow.
Tip #3: Use at least 1 teaspoon of baking soda for roughly a 12-muffin batter (adjust slightly for different yields). Baking soda helps the muffins leaven and contributes to that desirable peak, especially when combined with the higher oven temperature.
These muffins not only look inviting but taste delicious, too. With these straightforward tips, you’ll be ready to bake a batch that looks professional and tastes homemade.
Banana Chocolate Chip Muffins
Ingredients
- 1 ⅓ cups (315 g) mashed bananas, (3 ripe bananas)
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 3 Tbsp sour cream
- 2 large eggs
- ½ cup (118 ml) oil, (vegetable or canola)
- 2 cups (240 g) all-purpose flour, (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
- ¾ cup (128 g) chocolate chips
Instructions
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In the bowl of a stand mixer, mash the bananas and mix with the sugar until mostly smooth. Add the vanilla, sour cream, eggs, and oil, and mix until combined.
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In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the banana mixture and stir until just incorporated. Fold in ½ cup of the chocolate chips.
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Spoon batter into prepared muffin tins lined with paper cups, filling each about ⅔ full. Sprinkle the remaining ¼ cup chocolate chips on top for a decorative finish.
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Bake at 400 degrees Fahrenheit for 18–20 minutes, or until the tops and edges are golden brown and a toothpick inserted into the center comes out clean.
Notes
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