Banana Chocolate Chip Muffins

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)

Useful Kitchen Tools for This Recipe

12-cup muffin tin

Silicone Cupcake Liners

Mixing Bowls

Banana Chocolate Chip Muffins

★★★★★

5 from 1 reviews

These Bakery-Style Banana Chocolate Chip Muffins will have you skipping your usual stop at the local bakery for breakfast and opting instead for homemade.

• Author: Kim | kickassbaker.com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Muffins
• Method: Bake
• Cuisine: American

Scale 1x2x3x

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• ⅓ cup vegetable oil
• 1 cup packed brown sugar
• 2 eggs, room temperature
• ½ cup milk
• ½ cup sour cream
• 1 cup mashed overripe bananas (about 2 large bananas)
• 1 ½ cups mini semi-sweet chocolate chips

Instructions

1. 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
2. Make Muffin Batter: 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
3. Bake: 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

Notes

• 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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