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–+ servings

Banana Chocolate Chip Muffin Recipe

Soft, bakery-style banana muffins studded with mini chocolate chips and a hint of warm spice. A quick batter rest and two-stage bake deliver tall, tender domes every time.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Batter

  • 2 1/4 cups mashed very ripe bananas (about 4 medium)
  • 2/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup neutral oil (vegetable or canola)
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons milk (any kind)
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon espresso powder
  • 1 1/4 cups mini semi-sweet chocolate chips

Topping

  • 2 tablespoons mini semi-sweet chocolate chips
  • 1 tablespoon turbinado sugar (optional)

Instructions

Preparation Steps

  • Heat the oven to 400°F. Line a 12-cup muffin pan with paper liners and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and espresso powder. Remove 2 tablespoons of this mixture to a small bowl for later tossing with the chips.
  • In a separate bowl, whisk the eggs, brown sugar, and granulated sugar vigorously for about 1 minute until slightly thickened and glossy. Slowly whisk in the oil and the cooled melted butter until the mixture looks smooth and emulsified. Stir in the milk and vanilla, then fold in the mashed bananas.
  • Toss the mini chocolate chips with the reserved flour mixture to lightly coat. Add the wet mixture to the dry ingredients and fold gently with a spatula until a few flour streaks remain. Fold in the floured chips just until evenly distributed; avoid overmixing.
  • Let the batter rest for 10 minutes on the counter to hydrate the flour and encourage taller domes.
  • Portion the batter with a heaping 1/4-cup scoop into the liners, filling nearly to the top. Sprinkle each with a pinch of extra mini chips and a light dusting of turbinado sugar if using.
  • Bake at 400°F for 8 minutes, then (without opening the oven) reduce the temperature to 350°F and continue baking for 10 to 12 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in the pan for 5 to 10 minutes, then transfer muffins to a wire rack to finish cooling. Enjoy warm or at room temperature.

Notes

Tip: Need ripe bananas fast? Roast whole unpeeled bananas on a sheet pan at 300°F for 15–20 minutes, then cool and peel—the flavor sweetens and softens perfectly for mashing.
Store muffins airtight at room temperature for up to 2 days, or freeze up to 2 months. Warm briefly before serving to re-melt the chocolate chips.
This recipe is an original creation inspired by classic Banana Chocolate Chip Muffin Recipe flavors. All ingredient ratios and instructions are independently developed.