Banana Chocolate Muffins

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.

Switch these homemade muffins up for a Cinnamon Streusel Muffin, Banana Muffin with Sour Cream, or a Blueberry Muffin with Sour Cream - 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 method for ripening bananas in the oven to get them ready for baking

Looking for more banana recipes? Try Sour Cream Banana Bread and Cream cheese Filled Banana Bread.

How To Make Banana Chocolate Chip Muffins

Step 1

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

Step 2

In a large bowl, combine flour, baking powder, salt and cinnamon. Set aside.

Step 3

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.

Step 4

Add in the mashed banana until well combined.

Step 5

Gently fold in the dry ingredient mixture until no dry spots of flour are left. Gently fold in chocolate chips.

Step 6

Fill each muffin cup almost to the top with muffin batter. For jumbo muffins, this makes about 8 muffins. For standard-size muffins, this will make about 16 muffins. Top with extra chocolate chips before baking.

Step 7

Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for the remaining bake time, about 22-24 minutes for jumbo muffins or 15 minutes for standard-size muffins, or until a toothpick inserted into the center of the center of the muffin comes out clean.

Step 8

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

Pro Tips 

• 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.

Mini chocolate chip muffins make for a great alternative to regular- or jumbo-size muffins for little ones or bake sales!

FAQs 

What kind of chocolate chips for banana muffins?

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.

Can I bake with bananas and chocolate chips?

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.

How many bananas do you need for Banana Chocolate Chip 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.

How do you make my muffins rise higher?

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.

Can I make this banana muffin recipe into mini 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:

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