Description
Delightful muffins packed with sweet bananas and gooey chocolate chips, perfect for breakfast or as an afternoon snack.
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups (360 g) mashed very ripe bananas (about 3 medium)
- 1/4 cup (60 ml) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 cup (170 g) semisweet chocolate chips
- Optional: 1–2 tbsp coarse sugar for sprinkling tops
- Optional add-ins: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease the cups.
- Cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing in the mashed bananas, sour cream (or yogurt), and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in two separate batches, folding gently until just combined.
- Fold in the semisweet chocolate chips.
- Fill each muffin cup about 3/4 full and, if desired, sprinkle tops with coarse sugar.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a pat of butter or sprinkle of powdered sugar. Storing muffins in an airtight container keeps them fresh for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American