There’s nothing like a warm homemade bakery-style muffin. Perfectly domed and moist, this is going to become on of your favorite muffin recipes. This Banana Chocolate Muffin will surely have you skipping your usual stop at the local bakery next time and instead going for this great recipe.
Enjoy these muffins or switch it up for a Cinnamon Streusel Muffin, but either way with a hot cup of coffee for breakfast or as a sweet treat anytime of day!
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Why You’ll Love This Recipe
There are so many recipes to love this delicious recipe for amazing muffins! Here are a few:
- Homemade Muffins beat store-bought any day. When you make these easy banana muffins yourself, you control the ingredients and can feel good that they’re of high quality and contain less processed ingredients than store bought
- The flavors of banana and the intense chocolate flavor make for the best banana chocolate chip muffins! Chocolate and banana just go so well together. And, chocolate for breakfast is entirely reasonable in the instance of this recipe!
- Even if you have fresh bananas that aren't yet perfectly overripe, you can use my easy peasy method for ripening bananas in the oven to get them ready for baking
Ingredients & Substitutions
- All-Purpose Flour: feel free to substitute up to half the all-purpose flour for white whole wheat flour for a fun variation
- Baking powder: do not substitute for baking soda. Baking powder helps give these muffins their gorgeous height
- Vegetable oil: oil helps these muffins bake up super moist. May be substituted for any neutral flavored oil such as canola oil or grapeseed oil or even refined coconut oil. Avoid using olive oil which has a strong taste that will carry through to the baked muffins
- Dark brown sugar: dark brown sugar has more molasses than light brown sugar and white sugar, giving these muffins a caramely taste. You may substitute for light brown sugar.
- Large eggs: be sure to remove them from the fridge at least 30 minutes prior to baking so they may come to room temperature. Cold eggs will not incorporate evenly into the muffins batter
- Whole milk: may be substituted for non-dairy milk
- Sour cream: be sure to use full fat sour cream to get the flavor and moisture we are going for in this recipe. May be substituted for plain full-fat greek yogurt
- Overripe bananas: Overripe bananas are heavily mottled with black spots on the outside. Follow this great hack for taking underripe bananas to perfectly overripe in 15 minutes!
- Semi-sweet chocolate chips: regular or mini chocolate chips may be used. Dark chocolate chunks may also be substituted.
How To Make Banana Chocolate Chip Muffins
Preheat oven to 425ºF. Line a standard muffin tin with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
In a large bowl, combine flour, baking powder, salt and cinnamon. Set aside. In a separate bowl, mix together with a wooden spoon the wet ingredients (vegetable oil, brown sugar, eggs, milk and sour cream) until well incorporated.
Add in the mashed banana until well combined. Gently fold in the dry ingredient mixture until no dry spots of flour are left. Gently fold in chocolate chips. Fill each muffin cup about ⅔ of the way with muffin batter.
Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for the remaining bake time, about 15 minutes, or until a toothpick inserted into the center of the center of the muffin comes out clean.
Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container at room temperature up to one week
- The secret to attaining that bakery-style dome shape comes down to how you bake these banana chocolate chip muffins. The best way is to start the oven at a high temperature. Bake for 5 minutes, then lower the temperature for the remainder of the bake time. That initial blast of heat helps attain that perfect dome on top
- The only thing better than the domed top is the moist texture of these muffins. 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 frozen muffin 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!
- If you don't have any bananas stored in a freezer bag to use for this recipe, I've got a great way for you to get ripe, brown bananas today!
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Semisweet chocolate chips are ideal for using in banana muffins. Either regular or mini semisweet chocolate chips work well in this recipe. Because the banana adds sweeteness to the muffins, the semisweet chocolate chips balance out the flavor. Milk chocolate can also be used, however, the muffins will be sweeter.
Yes! Bananas and chocolate chips make for fantastic muffins in this recipe. The bananas keep the muffins super moist while adding sweetness and, of course, banana flavor. The chocolate provides the perfect balance of flavor to make the best chocolate chip banana muffins.
This depends on the size of the bananas you're using. This recipe calls for 1 cup of overripe mashed banana. Typically, this is equal to about 2 large or 3 medium bananas.
The secret to attaining that bakery-style high rise dome shape comes down to how you bake these muffins. Start the oven at a higher than normal baking temperature. 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. Using a jumbo muffin pan will also yield large, bakery-style muffins.
Yes! Using a mini muffin pan is the perfect way to make this recipe into mini muffins. Be sure to use mini muffin liners as well, filling the muffin cups ⅔ of the way to the top. Bake for 5 minutes at 425ºF then lower the temp to 350ºF .
Check for doneness after 7-8 minutes. Continue baking another 2-3 minutes if the muffins aren't quite ready.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
For more delicious homemade muffin recipes try these:
For even more breakfast recipes, try these recipes!
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- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ⅓ cup vegetable oil
- 1 cup dark brown sugar packed
- 2 large eggs room temperature
- ½ cup whole milk
- ½ cup full-fat sour cream
- 1 cup mashed overripe bananas about 2 large bananas
- 1 ½ cups semi-sweet chocolate chips
- Prepare: Preheat oven to 425ºF. Line a 12-cup muffin tin with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated. Add in the mashed banana until well combined. Gently fold in the dry ingredient mixture until no dry spots of flour are left. Gently fold in chocolate chips. Fill each cup of muffin tin about ⅔ of the way with muffin batter.
- Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes, or until a toothpick inserted into the center of the center muffin comes out clean. Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.
- Store in airtight container or ziptop storage bag at room temperature for up to one week
- To freeze, wrap each muffin tightly in plastic wrap and store in a ziptop storage bag that's freezer-safe 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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Tasia ~ TwoSugarBugs
They look fantastic Kim! My Bugs would gobble them up. I love the tip about individually wrapping each muffin before freezing. I need to try that.
Yay! So happy you found the tip useful 🙂 Enjoy!
I just made this recipe for tomorrow’s breakfast, although I did sneak a few bites of one fresh from the oven. And, wow!!! These are amazing. This is replacing my previous go-to banana chocolate chip muffin recipe. They’re not only really pretty with that signature domed muffin top, but they also taste phenomenal. I can’t wait to serve them to my family tomorrow. The only differences I made (due to the ingredients I had on hand) were: I used vanilla Greek yogurt in place of the sour cream, & omitted the cinnamon and used a heaping tsp vanilla extract for flavoring instead. Also wanted to note that mine made 15 muffins (and that’s with filling the liners pretty much right up to the top.)
Thank you so much for sharing!
How wonderful! I love that you shared this with me. These muffins are pretty darn amazing, I'm so happy you have experienced that too!
You had this under gluten free. I'm wondering if you had tried it with a good gluten free flour.
Hmmm thanks for letting me know it was categorized under Gluten Free! That was unintentional. I have not tried this particular recipe with GF flour, however, my go-to GF flours are Bob's Red Mill or Trader Joe's. They seem to work well when you substitute 1 for 1 with all-purpose flour.
Thanks. I have pretty good luck with King Arthur Measure for Measure or Cup for Cup or Bob's Rd Mill 1 for 1.. I'll try it with one of those and report back if it works. I just have to buy the bananas. Lol!
awesome! can't wait to hear!
I made these tonight with leftover bananas and my 10 year old daughter absolutely loves them! The high temperature trick worked for us and the muffins look great. My batch made more than 12 muffins - I had enough extra batter for three mini loaves as well. Thanks for the great recipe!
So happy you loved them! Thanks for sharing that the batter made more than the recipe calls for. This is good feedback. Enjoy!
I would prefer making these into 6 large muffins. Can you provide an accurate bake time adjustment for this change?
Thank you kindly!
I'll have to test this out to give you an accurate time. I would try baking for 25-30 minutes and checking doneness with a toothpick inserted into the center after 25. Good luck!
I made these this morning and they’re amazing!!!
That's so great to hear! Thanks for baking and sharing 🙂
I just took these out of the oven and they look and smell good but the color of the cake part (sponge part) is definitely not like the pictures. They look like chocolate muffins. My only guess is the DARK brown sugar! Maybe I should have use LIGHT brown. Anyone else had the same reaction with color? I am sure they will taste great but I would have preferred a lighter sponge. Thank you x
Hmmm I've never had this happen! I typically use dark brown sugar, too. I wonder if your bananas were dark in color? Or maybe some of the chocolate melted and mixed in to the batter? I hope they still tasted great!
Jhuls @ The Not So Creative Cook
This is a nice recipe to try and use up those leftover bananas. Thanks a bunch for sharing at Fiesta Friday party! I hope to see you next week.