I’ve said it before and I’ll say it again. There’s nothing like a warm, homemade, bakery-style muffin. Perfectly domed, moist, and made with love. These Banana Chocolate Chip Muffins will have you skipping your usual stop at the local bakery for breakfast and instead opting for homemade on the regular.
Homemade Muffins beat store-bought any day
My daughter’s go-to these days for breakfast is muffins. Big ol’ jumbo-sized muffins from our local bakery. And even though they’re mighty tasty, I prefer to bake homemade muffins for her. There are several reasons for this. For starters, when baking homemade, I control the ingredients and can feel good that they’re of high quality and contain less processed junk than store bought. Most importantly, I can guarantee that my homemade Banana Chocolate Chip Muffins are nut-free. Given her food allergy, this is really important to me for her health (and my peace of mind). Lastly, they just taste so damn good!
Banana and chocolate go oh-so well together
There’s just something about banana and chocolate. I’m decidedly not a fruit + chocolate person. I know, I know, but chocolate covered strawberries and all that. For some unknown reason, I just can’t get down with it. But bananas and chocolate – that’s different for some reason. The flavors just go so well together. And, chocolate for breakfast is entirely reasonable in the instance of these Banana Chocolate Chip Muffins!
Tips for Making This Recipe
- The secret to attaining that bakery-style dome shape comes down to how you bake these banana chocolate chip muffins. Start the oven at 425 degrees F. Bake for 5 minutes, then lower the temperature to 350 degrees F for the remainder of the bake time. That initial blast of heat helps attain that perfect dome on top. And, the secret behind the texture lies in the combination of oil, milk and sour cream all of which help these muffins turn out the perfect texture and height, just like you’d find in your corner bakery
- Do not overmix the batter. This causes the muffins to lose their tenderness and become tough, dense and chewy. Not what we want in a muffin. When adding the dry ingredients to the wet, use a wooden spoon or rubber spatula to gently fold the ingredients together just until there are no more dry spots. Do the same when adding the chocolate chips – fold them in gently until evenly spread throughout the batter then stop mixing
- These muffins freeze really well. To freeze, wrap each muffin tightly in plastic wrap and store in a freezer-safe ziptop bag for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave for 1 minute on 50% power or until muffin is defrosted and warmed through. Be careful as the chocolate may be hot and will certainly be melty!
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For more delicious homemade muffin recipes try these:
- Bakery-Style Double Chocolate Chip Muffins
- Bakery-Style Banana Muffins Swirled with Dulce de Leche
- Pumpkin Muffins with Chocolate Chip (paleo-friendly, gluten-free, dairy-free)
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