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Bakery-Style Moist Banana Chocolate Chip Muffins: Tall Tops, Ripe Banana Use, and 30-Minute Prep

A stack of fluffy banana chocolate chip muffins, one cut in half showing the moist interior.
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Create bakery-quality banana chocolate chip muffins at home. This simple recipe uses overripe bananas to achieve a moist crumb and tall, domed tops quickly.

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 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/2 cup buttermilk or whole milk
  • 1 cup semi-sweet chocolate chips, divided

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 aside.
  3. In a large bowl, whisk the melted butter and both sugars until combined. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
  4. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  5. Pour in the buttermilk and mix briefly until incorporated.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Fold in 3/4 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or nearly black for the best moisture and banana flavor.
  • For extra tall tops, ensure your oven temperature is accurate and do not open the oven door during the initial 10 minutes of baking.
  • You can make this a simple one bowl banana muffins recipe by mixing the dry ingredients directly into the wet ingredients, but be extra careful not to overmix.
  • These are great for make ahead banana muffins; store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/banana-chocolate-chip-muffins/