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The Ultimate Moist & Fluffy Banana Chocolate Chip Muffins (Bakery Style Tops Guaranteed)

A golden brown banana chocolate chip muffin topped with melted chocolate chips, sitting on a small white plate.
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Bake incredibly moist, soft, and fluffy banana chocolate chip muffins with tall, bakery-style tops using this straightforward recipe. Perfect for using up ripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium bananas)
  • 1/4 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk the melted butter, eggs, and vanilla extract until combined.
  4. Add the mashed bananas and milk to the wet ingredients and mix until just incorporated. Do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. A few streaks of flour are acceptable; overmixing develops gluten and makes tough muffins.
  6. Gently fold in 3/4 cup of the chocolate chips.
  7. 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.
  8. Bake at 400°F for 5 minutes. This high initial heat helps create the dome top.
  9. Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • To achieve tall tops, ensure your oven temperature is correct and do not underfill the cups. The initial blast of high heat sets the structure quickly.
  • For extra moisture, substitute the milk with plain yogurt or sour cream.
  • You can make these ahead and freeze them. Cool completely, place in an airtight container, and freeze for up to three months. Thaw overnight on the counter.

Nutrition

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