Banana Bread Muffins with Chocolate Chips

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; amount not specified)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   In a mixing bowl, combine the roughly mashed bananas, melted 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 dry ingredients to the wet ingredients and mix until just combined. Do not overmix, since overmixing can make the muffins less tender.

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

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

8. 8

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

9. 9

   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 to help ensure tender muffins. The initial high-temperature bake helps create a nice dome. The source does not specify the exact amount of additional chocolate chips used for topping or a specific cooling time.

Nutrition per serving

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