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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are moist, fluffy, and bursting with chocolatey goodness! Perfect for breakfast or a sweet afternoon snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Chocolate, Easy, Muffins
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour spooned into measuring cup and leveled off
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • 1 cup sugar plus 2 tablespoons
  • 2 large eggs
  • 1 cup mashed bananas (from 2 to 3 overripe bananas)
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain Greek yogurt (low-fat is fine)
  • 1 cup semi-sweet chocolate chips heaping

Instructions

  • Preheat your oven to 350°F (175°C).
  • Line your muffin tin with paper liners or grease it lightly.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Fold in the mashed bananas and vanilla until combined.
  • Stir in the sour cream or Greek yogurt until smooth.
  • Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  • Fold in the chocolate chips gently.
  • Fill each muffin cup about two-thirds full with batter.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spoon or spatula
  • Measuring cups and spoons

Notes

  • Use very ripe bananas for the best flavor.
  • Don’t overmix the batter for light muffins.
  • Add a pinch of cinnamon or nutmeg for extra flavor.