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 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
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
👩🍳 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.
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!
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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
- 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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