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Ultimate Moist & Fluffy Banana Chocolate Chip Muffins (Easy One-Bowl Recipe)

Close-up of three moist banana chocolate chip muffins topped generously with melted chocolate chips.
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You will love this simple recipe for incredibly moist and fluffy banana chocolate chip muffins. This one-bowl method uses ripe bananas to create bakery-style treats perfect for breakfast or a quick snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter and both sugars together until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Add the vanilla extract and mix briefly.
  5. Add the mashed bananas and milk to the wet ingredients. Mix until just combined; do not overmix.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. A few lumps are fine.
  7. Fold in 1 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each muffin.
  9. Bake for 5 minutes at 400°F. Then, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest, bakery-style tops, start baking at a high temperature (400°F) for the first 5 minutes. This rapid burst of heat helps the muffins rise quickly before you lower the temperature.
  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in your banana chocolate chip muffins.
  • You can easily freeze these muffins. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

Find it online: https://devourdish.com/banana-chocolate-chip-muffins-recipe/