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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Banana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
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.
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
- 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
- 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
- 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!
- Category: Muffins
- Method: Bake
- Cuisine: American
Keywords: banana muffins, banana chocolate chip muffins, bakery-style banana muffins, breakfast ideas, chocolate chip muffins, sweet muffins, breakfast muffins, caramel banana, best banana muffins, easy banana muffins, moist banana muffins, banana oat muffins, banana muffins bakery style
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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!