Irresistible Super Moist Banana Chocolate Chip Muffins
These Irresistible Super Moist Banana Chocolate Chip Muffins boast a tender crumb, bursting with sweet banana flavor and generous pockets of gooey chocolate chips. They are incredibly easy to make and guaranteed to become a cherished treat in your home.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ½ cups All-purpose flour
½ cup Granulated sugar
¼ cup Light brown sugar, packed
1 teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Ground cinnamon (optional)
1 cup Ripe bananas, mashed (about 3 medium)
1 Large egg
½ cup Unsalted butter, melted
¼ cup Buttermilk
1 teaspoon Vanilla extract
1 cup Semi-sweet chocolate chips
2 tablespoons Turbinado sugar (optional for topping)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin ti
- In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking soda, salt, and ground cinnamo
- In another bowl, mash ripe bananas and whisk in the egg, melted butter, buttermilk, and vanilla extract
- Combine wet and dry ingredients until just combined, being careful not to overmix
- Fold in chocolate chips and fill muffin cups 2/3 full
- Sprinkle turbinado sugar on top if desired
- Bake for 5 minutes at 400°F, then reduce the temperature to 375°F (190°C) and bake for an additional 15-18 minutes
- Let cool in the tin for 5 minutes before transferring to a wire rack
Notes
Use very ripe bananas for maximum sweetness and moisture.
Do not overmix the batter to achieve a tender crumb.
Store muffins in an airtight container at room temperature for up to 3 days.