Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

from scientificallysweet.com
30 min

Ultra soft and moist Banana Chocolate Chip Muffins with tall domed tops that look like they've come straight from your favorite bakery! It's an easy and quick recipe that you can make at home anytime.

Ingredients

  • 1 ¾ cupsall-purpose flour
  • ¼ cupgranulated sugar
  • 1 ½ tspbaking powder
  • ¾ tspbaking soda
  • ½ tspground cinnamon ((optional))
  • ½ tspsalt
  • 1 ½ cupsmashed very ripe banana, (from about 3 large bananas)
  • ½ cuppacked light brown sugar
  • ½ cupfull fat sour cream or greek yogurt
  • ¼ cupsunflower oil or canola oil
  • 2 largeeggs, (at room temperature)
  • 1 tsppure vanilla extract
  • ½ cup3oz/85g mini dark chocolate chips
  • ½ cup3oz/85g regular dark chocolate chips

Directions

  1. 1

    Combine flour, granulated sugar, baking powder, baking soda, salt and spice (if you're using it) in a medium bowl and whisk until evenly blended.

  2. 2

    Mash the banana well with a fork until very smooth and add it to a large bowl. Add brown sugar and eggs and whisk until glossy and smooth. Add sour cream or yogurt, oil and vanilla and whisk until combined.

  3. 3

    Add the dry ingredients all at once to the banana mixture and fold them in gently with a wooden spoon or a spatula until just combined. Do not over-mix. A few small lumps are just fine. Add the chocolate chips and fold them through the batter.

  4. 4

    Cover the bowl and set aside at room temperature for 20-30 minutes.

  5. 5

    Meanwhile, preheat your oven to 425°F and line the cups of a standard 12-cup muffin pan with paper liners. Here are parchment paper liners that I like to use for these muffins as they won't stick at all to these ones.

  6. 6

    Divide batter evenly among prepared muffin cups using a 2 oz scoop, filling them to the rim. Sprinkle a few extra chocolate chips on top. Bake for 5 minutes, then with the oven door still closed, reduce temperature to 350°F and bake for another 13-15 minutes until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.