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 ground cinnamon (Optional); 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

Tender banana muffins made with ripe mashed bananas, brown and granulated sugar, sour cream or Greek yogurt, and semisweet chocolate chips. Resting the batter before baking and starting at high heat helps create a well-risen muffin with a tender crumb.

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

Notes

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