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 (Pinch)
• 0.75 cup semi-sweet chocolate chips (Plus more for topping)
• butter or cooking spray (For greasing the jumbo muffin tins)
• 6 cupcake liners (For the jumbo muffin tins)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a mixing bowl, whisk together the roughly mashed bananas, melted butter, brown sugar, granulated sugar, sour cream, egg, and vanilla extract 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 and mix only until just combined. Do not overmix; the batter should be evenly moistened.

5. 5

   Fold the semi-sweet chocolate chips into the batter.

6. 6

   Grease 6 jumbo-sized muffin tins and line them with cupcake liners.

7. 7

   Divide the batter among the prepared muffin tins, filling each liner about three-quarters full. Add extra chocolate chips on top if desired.

8. 8

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

9. 9

   Without removing the muffins from the oven, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until the muffins are cooked through.

10. 10

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

Notes

Do not overmix the batter, which helps keep the muffins tender. The initial high-temperature bake helps create a nice dome. The source does not specify a detailed doneness test beyond being cooked through.

Nutrition per serving

• muffins
• dessert
• baking
• banana
• chocolate
• vegetarian
• jumbo muffins