Description
These moist and flavorful Chocolate Chip and Banana Muffins are perfect for breakfast or a sweet snack. Packed with ripe bananas and mini chocolate chips, these muffins combine natural sweetness with a rich chocolate touch. Easy to prepare and bake, they are ideal for muffin lovers seeking a delightful homemade treat.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, melted (about 12 tablespoons)
- 2 cups mashed overripe bananas (about 6 bananas)
- 3 large eggs
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Add-ins
- 1 cup mini chocolate chips (6 ounces)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, combine the sugar, melted butter, mashed overripe bananas, and eggs. Stir well until the mixture is smooth and fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient bowl. Mix gently just until all ingredients are incorporated, taking care not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter, ensuring an even distribution throughout.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising without overflow.
- Bake the Muffins: Place the muffin tins in the preheated oven and bake for approximately 28 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs attached.
- Cool Muffins: Let the muffins cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and allows them to set perfectly.
Notes
- Use overripe bananas for the best sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- If mini chocolate chips are not available, regular chocolate chips can be chopped into smaller pieces for similar effect.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Adding a teaspoon of vanilla extract can enhance the flavor, though it’s optional.
