These chocolate chip banana muffins are based off my well-loved classic banana muffins. They are packed full of chocolate chips and can be made in minutes WITHOUT a mixer! Recipe includes a how-to video!
1cup(170g)chocolate chipsplus additional for topping, if desired
Granulated sugar for toppingoptional
Instructions
Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
1 cup mashed, ⅓ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup light brown sugar
Add buttermilk, egg, and vanilla extract and stir until well incorporated.
3 Tablespoons buttermilk, 1 large egg, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
1 ⅓ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
1 cup chocolate chips
Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
Granulated sugar for topping
Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature ot 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).
Video
Notes
Chocolate chips
Milk chocolate or semisweet chocolate chips will work equally well here, use your favorite kind.
Storing/Freezing
Store in an airtight container at room temperature for up to 4 days. Muffins may also be individually wrapped and frozen for up to 3 months.