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Moist, Bakery-Style Banana Chocolate Chip Muffins (One-Bowl Recipe)

Close-up of a moist banana chocolate chip muffin cut in half showing rich chocolate chips inside.
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Bake incredibly moist, soft, and fluffy banana chocolate chip muffins with tall, bakery-style tops using this easy, one-bowl recipe. It is the best way to use up your ripe bananas for a perfect breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups very ripe mashed bananas (about 3-4 bananas)
  • 1/2 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. This high initial heat helps create tall tops.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter and sugar until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed ripe bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. A few streaks of flour are fine. Overmixing makes dense muffins.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. This temperature change is key for tall tops.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the softest muffins, use very ripe, spotty bananas. The riper they are, the more moisture and flavor they add.
  • To achieve those coveted bakery-style tall tops, start baking at a high temperature (400°F) for 5 minutes before lowering the heat.
  • You can prepare this batter ahead of time. Cover and refrigerate for up to 24 hours, then let it sit at room temperature for 30 minutes before baking as directed.
  • These muffins freeze well. Cool completely, place in an airtight container, and freeze for up to 3 months. Thaw on the counter or briefly microwave.

Nutrition

Find it online: https://hungryhearld.com/banana-chocolate-chip-muffins/