Classic Banana Chocolate Chip Muffins
There is nothing quite like the cozy, sweet aroma of Banana Chocolate Chip Muffins wafting through the house on a slow Saturday morning. These aren't just your standard muffins; they are incredibly plush, bakery-style treats that strike the perfect balance between a wholesome breakfast and a decadent dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large overripe bananas mashed (about 1 ½ cups)
- ½ cup unsalted butter melted and slightly cooled
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- ¼ cup plain Greek yogurt or sour cream
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, egg, vanilla, and yogurt. Whisk until smooth.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling them almost to the top. Sprinkle a few extra chips on top of each.
- Bake at 425°F for 5 minutes, then (without opening the oven) reduce the heat to 350°F and bake for an additional 13–15 minutes, or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.