Banana Chocolate Chip Muffins
4.3
(460)
These banana chocolate chip muffins have range. Serve them at brunch, take them to a housewarming party, or make a batch to snack on throughout the week—no matter the time or place, they’re sure to please. Overripe bananas have the best texture and richest banana flavor, so wait until yours are brown and speckled. To create truly tender muffins, gently fold the wet ingredients into the dry before stirring in the chocolate by hand.
Customize your muffins by adding a splash of vanilla extract, dark rum, or maple syrup (1–2 tsp.) to the mixing bowl. Swap the chocolate chips for butterscotch or peanut butter chips, or make them bite-sized by using mini chocolate chips and spooning the muffin batter into a mini muffin pan (outfitted, of course, with miniature cupcake liners). For a nuttier muffin, add in about ¼ cup chopped toasted walnuts or pecans, or for a spicier one, add ½ tsp. of ground cinnamon or cardamom. Sprinkle brown sugar over the tops before you slide the muffins into the oven to give them a crunchy crust. Chocolate chip banana muffins are delicious on their own, but you can also serve them dusted with powdered sugar or topped with a pat of butter and strawberry jam.
Recipe information
Total Time
45 plus cooling
Yield
12 servings
Ingredients
Preparation
Step 1
Place rack in center of oven; preheat oven to 350°F. Line the wells of a standard twelve-cup muffin tin (with ⅓-cup wells) with paper liners.
Step 2
Whisk 1½ cups all-purpose flour, ⅔ cup sugar, 1½ tsp. baking powder, and ¼ tsp. kosher salt in a large bowl to combine. Mash 2 large bananas in a medium bowl and measure out 1 cup. Freeze extra banana to use in a smoothie, then whisk 1 cup of mashed banana with 1 large egg, ½ cup (1 stick) melted butter and ¼ cup whole milk in the bowl to combine. Stir banana mixture in dry ingredients just until blended (do not overmix). Stir in ¾ cup semisweet chocolate chips or 1 (4½ oz.) dark chocolate bar, chopped and sifted.
Step 3
Divide batter among prepared muffin cups, filling each muffin liner about ¾ full. Bake muffins until tops are pale golden and tester (such as a toothpick) inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to wire rack to cool.
Do Ahead: Muffins can be baked, cooled, then stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months.
Editor’s note: This recipe was first printed in the March 1999 issue of Bon Appétit, and first appeared online on Epicurious. Head this way for more of our best muffin recipes →
