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Moist Homemade Chocolate Chip Banana Muffins

moist homemade chocolate chip banana muffins - featured image

These moist and tender banana muffins are packed with ripe bananas and melty chocolate chips, making a perfect easy snack or comfort treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • ⅓ cup (80ml) sour cream
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) chocolate chips (semi-sweet or milk chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease lightly with butter.
  2. Mash the bananas in a medium bowl with a fork or potato masher until mostly smooth but still slightly chunky.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. In a separate bowl, combine the melted butter, sour cream, sugar, eggs, and vanilla extract. Whisk until fully blended and slightly frothy.
  5. Add the mashed bananas to the wet ingredients and stir gently to combine.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no white streaks remain.
  7. Fold in the chocolate chips evenly throughout the batter, reserving a few to sprinkle on top if desired.
  8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best sweetness and moisture. Do not overmix the batter to keep muffins tender. Room temperature eggs help with rise. Muffins freeze well; wrap individually and reheat before serving. Paper liners help keep muffins moist and ease cleanup.

Nutrition

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