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Banana Chocolate Chip Muffins

Banana chocolate chip muffins with tall, bakery-domed tops and melty chocolate chips throughout. This easy muffin recipe uses ripe banana batter for a moist, rich crumb with chips pressed across the golden tops.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 ripe bananas Mashed until smooth.
  • 0.3333333333 cup butter Melted and slightly cooled.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.3333333333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips Use 1 cup in the batter.
  • 0.5 cup semi-sweet chocolate chips Use for pressing into the tops (about 1/2 cup).

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, using a sheet pan for stability if needed.
  2. Mash the ripe bananas until smooth, then set aside so the batter stays uniform.
Make the batter
  1. Whisk melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth, looking for no visible banana lumps.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined, then stop as soon as no dry streaks remain.
  3. Fold in 1 cup of semi-sweet chocolate chips so they’re evenly distributed without overmixing.
Fill and bake
  1. Fill muffin cups about 3/4 full with batter, aiming for similar heights for even doming.
  2. Press the remaining chocolate chips into the tops of each muffin so they adhere and glisten as they melt.
  3. Bake for 18–22 minutes at 375°F until the tops are domed and golden, and a toothpick inserted in the batter area comes out clean.
Cool
  1. Cool the muffins in the tin for 5 minutes before transferring to a rack to firm up their crumb.

Notes

For bakery-style domes, keep mixing brief after adding the dry ingredients and portion batter evenly. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days. Freezing is yes—freeze cooled muffins for up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use unsweetened almond milk in place of milk.