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Bakery-Style Banana Chocolate Chip Muffins: Moist, Fluffy, and Made in One Bowl

A stack of three moist banana chocolate chip muffins, one broken open showing melted chocolate chunks inside.
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You can make incredibly moist, fluffy banana chocolate chip muffins with tall, bakery-style tops using this simple one-bowl recipe. This method is perfect for using up those overripe bananas for a quick breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. This is your one-bowl start!
  3. In a separate medium bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Add the milk. Mix with a spatula until the batter is barely combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in 3/4 cup of the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create those tall domes.
  8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture and flavor, use bananas that are heavily spotted or almost black. They provide the most moisture and sweetness.
  • To get those tall, bakery-style tops, start baking at a high temperature (400°F) for 5 minutes, then immediately drop the temperature to 375°F for the remainder of the bake time.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

Find it online: https://tastetaught.com/banana-chocolate-chip-muffins-recipe/