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Banana Chocolate Chip Muffins

Banana chocolate chip muffins with tall, bakery-domed tops are made with a one-bowl batter and chocolate chips melted through the moist crumb. A portion of chips is pressed across the golden tops for a glistening finish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana chocolate chip muffin batter
  • 3 ripe bananas Mash until smooth.
  • 0.33 cup butter Melted.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.33 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips Divided; 1 cup folded into batter.
  • 0.5 cup semi-sweet chocolate chips Divided; remaining half pressed into tops.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Mash the ripe bananas until smooth so they blend evenly into the batter.
Make the batter
  1. Whisk the melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined, then fold in 1 cup of semi-sweet chocolate chips.
Fill and bake
  1. Fill the muffin cups about 3/4 full and press the remaining chocolate chips into the tops of each muffin.
  2. Bake at 375°F for 18–22 minutes until the muffins are domed, golden, and a toothpick inserted in the batter area comes out clean.
Cool
  1. Cool the muffins in the tin for 5 minutes before transferring them to a rack.

Notes

Pro tip: use very ripe bananas (freckled/yellow to brown) so the batter stays moist and you get a bakery-style domed rise. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; rewarm 10–15 seconds in the microwave. Freeze baked muffins up to 2 months. Dietary swap: for a dairy-free version, use melted plant-butter and dairy-free milk.