Chocolate Chip Banana Muffins
Moist and fluffy banana muffins loaded with chocolate chips
These chocolate chip banana muffins are incredibly moist with perfectly balanced sweetness and rich chocolate flavor in every bite.
Equipment
Ingredients
Wet Ingredients
ripe bananas (ripe, mashed)
3 piece
unsalted butter (melted)
90 g
granulated sugar
100 g
brown sugar
65 g
egg (room temperature)
1 piece
vanilla extract
15 ml
sour cream (room temperature)
60 g
Dry Ingredients
all purpose flour
190 g
baking soda
4 g
baking powder
2 g
salt
1 g
cinnamon
3 g
semi-sweet chocolate chips
250 g
Instructions
Mash bananas and mix wet ingredients
In a mixing bowl, roughly mash the bananas. Add the brown sugar and granulated sugar, then mix well to combine. Crack in the egg and mix for 2-3 minutes until the mixture turns a light pale color. Add in the butter, vanilla extract, and sour cream, and mix until well combined and blended.
Mix dry ingredients
In a separate bowl mix dry ingredients: all purpose flour, baking powder, baking soda, salt and cinnamon powder. Mix to combine.
Combine wet and dry ingredients
Add dry ingredients to the wet batter. Gently fold in the batter, add chocolate chips and mix to combine. Do not over mix the batter.
Rest the batter
Let the batter sit at room temperature for 1 hour undisturbed before baking.
Prepare muffin tin
Evenly distribute the batter into the lined muffin tin.
Preheat oven and bake
Preheat oven to 220°C. Bake the muffins for 5 minutes then without opening the oven, change the temperature to 190°C and bake the muffins for another 15 minutes or until the toothpick comes out clean.
Cool and serve
Let cool completely before serving and enjoy.
Original recipe
Storage
Store in an airtight container. Frozen muffins can be thawed overnight in the refrigerator.
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