Banana Chocolate Chip Muffins

Ingredients

• 3 ripe bananas (large, roughly mashed)
• 6 tbsp unsalted butter (melted)
• 0.5 cup granulated sugar
• 0.5 cup brown sugar
• 1 large egg (at room temperature)
• 1 tsp vanilla extract
• 1.5 cup all-purpose flour
• 0.75 tsp baking soda
• 0.5 tsp baking powder
• 0.25 cup sour cream (at room temperature)
• salt (a pinch)
• 0.75 cup semi-sweet chocolate chips (plus more for topping)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Grease six jumbo-sized muffin tins and line them with cupcake liners.

2. 2

   In a mixing bowl, combine the roughly mashed bananas, melted unsalted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract. Whisk until well combined.

3. 3

   In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.

4. 4

   Add the sifted dry ingredients to the wet mixture. Mix only until just combined; do not overmix, so the muffins remain tender.

5. 5

   Fold the semi-sweet chocolate chips into the batter.

6. 6

   Scoop the batter into the prepared jumbo muffin tins, filling each cup about three-quarters full. Add additional chocolate chips on top if desired.

7. 7

   Bake at 425°F (220°C) for 5 minutes.

8. 8

   Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until the muffins are cooked through.

9. 9

   Remove the muffins from the oven and allow them to cool before serving.

Notes

Do not overmix the batter; this helps ensure tender muffins. The initial high-temperature bake helps create a nice dome. The source does not specify the amount or type of fat used to grease the muffin tins.

Nutrition per serving

• breakfast
• dessert
• muffins
• baked
• banana
• chocolate chip
• vegetarian