Imported from Instagram

Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 ripe bananas, finely mashed (Large bananas); 190 g all-purpose flour; 6 tbsp unsalted butter, melted; 0.5 cup granulated sugar; 0.333 cup brown sugar; 1 egg (Room temperature); 0.75 tsp baking soda; 0.5 tsp baking powder; salt (A pinch); 1 tsp cinnamon (Optional; cinnamon powder); 1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract); 0.25 cup sour cream or whole-milk Greek yogurt (Room temperature; use either sour cream or whole-milk Greek yogurt); 1 cup semisweet chocolate chips (Plus more for topping)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Moist banana muffins made with ripe mashed bananas, brown and granulated sugar, sour cream or Greek yogurt, and semisweet chocolate chips. A brief room-temperature rest and two-stage bake help create tall, tender muffins with lightly crisp tops.

12 servings100 minAmerican

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Ingredients

3 ripe bananas, finely mashed (Large bananas)
190 g all-purpose flour
6 tbsp unsalted butter, melted
0.5 cup granulated sugar
0.333 cup brown sugar
1 egg (Room temperature)
0.75 tsp baking soda
0.5 tsp baking powder
salt (A pinch)
1 tsp cinnamon (Optional; cinnamon powder)
1 tbsp vanilla bean paste or vanilla extract (Use either vanilla bean paste or vanilla extract)
0.25 cup sour cream or whole-milk Greek yogurt (Room temperature; use either sour cream or whole-milk Greek yogurt)
1 cup semisweet chocolate chips (Plus more for topping)

Steps

1
Roughly mash the ripe bananas in a mixing bowl.
2
Add the brown sugar and granulated sugar to the mashed bananas, then mix well to combine.
3
Crack in the room-temperature egg and mix for 2–3 minutes, until the mixture becomes light and pale in color.
4
Add the melted butter, vanilla bean paste or vanilla extract, and room-temperature sour cream or Greek yogurt. Mix until the ingredients are well combined and blended.
5
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. Mix the dry ingredients together.
6
Add the dry ingredients to the wet batter and gently fold until incorporated. Do not overmix.
7
Add the semisweet chocolate chips and gently mix just until distributed throughout the batter.
8
Let the batter sit undisturbed at room temperature for 1 hour before baking.
9
Evenly distribute the rested batter into a lined muffin tin. Add additional chocolate chips on top if desired.
10
Preheat the oven to 425°F (220°C).
11
Bake the muffins at 425°F for 5 minutes.
12
Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 15 minutes, or until a toothpick inserted into a muffin comes out clean.
13
Let the muffins cool completely before serving.

Notes

The source does not specify the muffin-tin size or an exact yield; 12 muffins is an estimate. The additional topping chocolate chips are unquantified. Keep the oven closed when reducing the temperature after the initial 5 minutes.