The BEST Banana Chocolate Chip Muffins
Classic banana muffins are getting a chocolatey boost today! These chocolate chip banana muffins are tender, moist, and full of chocolate/banana flavor. They are incredibly simple to make and come together in minutes–perfect for a last-minute breakfast treat!
What makes my recipe the best:
Uses two different temperatures for tall muffin tops and soft, tender interiors (just like my chocolate chip muffins). Based off my well-loved banana muffin recipe but scaled down to make an even dozen muffins. Just 10 minutes of prep work with NO mixer required (in fact, please don’t use one!). Looks so pretty with sparkly sugared tops and extra chocolate chips. These muffins would be even prettier in my parchment paper muffin liners!
I love baking with bananas not only for the flavor they provide but also their moisture and sweetness too. Here’s a brief history on using bananas in baking, if you’d like to read more.
What You Need
The ingredients in today’s recipe are just a bit different than my plain banana muffins. There are a few worth nothing before we dive in.
Bananas. Do not use green bananas! Just like when making banana cake, using overripe (I’m talking black or brown!) bananas will yield the most flavor here. I find it easiest to use a kitchen scale to weigh my bananas and them mash them, but you could certainly mash and then weigh too. Sugar. We’ll use a blend of granulated and brown sugar for depth of flavor. I also like to sprinkle some extra granulated sugar on top of the muffins before baking; it adds a pleasant crunch and slight sweetness. You can use coarse sugar, like turbinado or demerara, instead for a more pronounced crunch. Buttermilk. Buttermilk is a key ingredient for flavor and moisture (especially since this recipe is oil-free)! I highly recommend using real buttermilk for best results, but if you don’t have any on hand, my easy buttermilk substitute will work in a pinch! Chocolate chips. Semisweet chips are my preference, but you can use whatever kind you like. Milk chocolate would be tasty here too! For a bakery style look, I like to save a few chocolate chips for adding to the tops of my muffins before they go in the oven.
Fun fact: did you know that baking with bananas didn’t become popular in the United States until the 1930s? Until that time, bananas were a rare item in most chain grocery stores, so home bakers were forced to bake with other fruits instead. Can you imagine a world without banana bread?! Here’s a brief history on using bananas in baking, if you’d like to read more. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Chip Banana Muffins
SAM’S TIP: It’s important not to over-mix the batter once you add the flour, as this can lead to tough, chewy muffins. Stop mixing as soon as there are no large pockets of flour left, and whatever you do, do NOT use a mixer! SAM’S TIP: When checking for doneness, it’s normal to have a few moist crumbs sticking to the toothpick; this indicates that the muffins are moist and not over-baked! I’d love to hear what you think about this recipe compared to my classic banana muffins! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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