Banana chocolate chip muffins are a timeless treat that combines the natural sweetness of ripe bananas with the rich decadence of chocolate chips. When made as jumbo muffins, they become a truly indulgent delight, perfect for a satisfying breakfast or a delicious snack.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (about 1 cup)
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ½ cup semi-sweet chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Add Bananas and Vanilla: Mix in the mashed bananas and vanilla extract until combined.
- Add Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the banana mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips.
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade banana chocolate chip muffins!