Moist Banana Chocolate Chip Muffins
These bakery-style banana muffins are the perfect way to use up overripe fruit. They feature a high-domed, golden top and a soft, moist center loaded with melting chocolate chips.
Ingredients
- 3 medium Overripe Bananas approx. 330g
- 1/3 cup Unsalted Butter melted (approx. 75g)
- 3/4 cup Granulated Sugar approx. 150g
- 1 Large Egg approx. 50g
- 1 tsp Vanilla Extract approx. 5ml
- 1 1/2 cups All-Purpose Flour approx. 190g
- 1 tsp Baking Soda approx. 6g
- 1 tsp Baking Powder approx. 5g
- 1/2 tsp Salt approx. 3g
- 1 cup Semi-Sweet Chocolate Chips approx. 170g
Instructions
- Prep the Base: In a large bowl, mash the overripe bananas until smooth. Whisk in the melted butter and granulated sugar until well combined and glossy.
- Incorporate Wet Ingredients: Add the egg and vanilla extract to the banana mixture, whisking until the batter is silky and uniform.
- Fold in Dry Ingredients: Sift in the flour, baking soda, baking powder, and salt. Fold gently with a spatula until just a few streaks of flour remain.
- Add the Chocolate: Fold in the chocolate chips with one or two final strokes. Do not over-mix, as this will make the muffins tough.
- Fill the Tins: Line a 12-cup muffin tin with liners and fill each cup almost to the top for maximum height.
- Bake: Bake at 375°F (190°C) for 5 minutes, then reduce heat to 350°F (175°C) for 12–15 minutes until golden and set.
- Cool: Let the muffins sit in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Mashing: The smoother the bananas, the more moist the crumb will be.
- High Heat Start: Starting the oven hot is the secret to that professional bakery dome.
- Nutrition (Per Muffin): Calories: 210 kcal | Fat: 9g | Carbs: 32g | Sugar: 18g | Protein: 3g