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Moist Chocolate Chip Banana Bread Muffins

moist chocolate chip banana bread muffins - featured image

These muffins are a perfect mix of tender crumb and melty chocolate chips with a hint of banana sweetness, making them a moist and comforting treat ideal for breakfast or snacks.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 3/4 cups all-purpose flour (220g)
  • 3/4 cup brown sugar (150g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (120ml)
  • 1/3 cup unsalted butter, melted and cooled (75g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet chocolate chips (130g)
  • Optional: 1/4 cup chopped walnuts or pecans

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your muffin pan by greasing it lightly or lining with paper muffin cups.
  2. Mash the bananas in a large bowl using a fork or potato masher until smooth with some small lumps remain.
  3. Add the melted butter, sour cream, eggs, and vanilla extract to the mashed bananas and stir until combined, mixing gently.
  4. In a separate bowl, whisk together the all-purpose flour, brown sugar, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain; do not overmix.
  6. Gently fold in the chocolate chips and nuts if using.
  7. Fill the muffin cups about 3/4 full with batter using a spoon or cookie scoop.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas for best sweetness and moisture. Do not overmix the batter to avoid tough muffins. Toss chocolate chips in flour before folding to prevent sinking. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

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