Chocolate Chip Banana Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1 tbsp plus 1 tsp vanilla extract
• 1 cup buttermilk, at room temperature
• 2/3 cup mashed ripe banana (about 1-2 bananas)
• 1 cup semi-sweet chocolate chips

Make the Muffin Batter

In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, baking soda, and kosher salt.

In a separate medium bowl, whisk together the melted and cooled butter, eggs, vanilla extract, buttermilk, and mashed bananas.

Pour the wet ingredients into the dry ingredients and fold with a spatula until there are just a few streaks of flour remaining.

Add the semi-sweet chocolate chips and gently fold until the streaks of flour are gone and the chips are evenly incorporated. Be careful not to overmix.

Cover the bowl and let the batter rest at room temperature for ~30 minutes.

Bake the Muffins

While the batter is resting, preheat your oven to 425 F. Line a standard 12-cup muffin tin with liners, leaving every other cup empty to help the muffins rise evenly.

After the batter has rested, do not stir it again. Scoop the puffy batter into the prepared muffin cups, filling them all the way to the top.

Bake at 425 F for ~8 minutes. Then, without opening the oven door, reduce the temperature to 350 F and bake for another ~8-10 minutes.

The muffins are done when a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for ~20 minutes before moving them to a wire rack to cool completely.

Chocolate Chip Banana Muffins

The key to these muffins is letting the batter rest for 30 minutes before baking; this allows the flour to fully hydrate and the leavening agents to get a head start, which results in a taller, fluffier muffin. Starting them at a high temperature and then lowering it is another trick for getting those big, bakery-style dome tops. The batter itself is simple, using melted butter and buttermilk for a super moist and tender crumb.

Prep Time15 minutes mins

Cook Time18 minutes mins

Rest + Cooling Time1 hour hr

Total Time1 hour hr 33 minutes mins

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Ingredients

• ▢ 2 1/2 cups all-purpose flour
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup light brown sugar packed
• ▢ 2 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 3/4 tsp kosher salt
• ▢ 1/2 cup unsalted butter 1 stick, melted and cooled
• ▢ 2 large eggs at room temperature
• ▢ 1 tbsp plus 1 tsp vanilla extract
• ▢ 1 cup buttermilk at room temperature
• ▢ 2/3 cup mashed ripe banana about 1-2 bananas
• ▢ 1 cup semi-sweet chocolate chips

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Instructions

• Whisk together flour, both sugars, baking powder, baking soda, and salt in a large bowl.
• In separate bowl, whisk melted butter, eggs, vanilla, buttermilk, and mashed bananas.
• Pour wet ingredients into dry ingredients and fold until nearly combined.
• Fold in chocolate chips just until batter is uniform.
• Let batter rest at room temperature for 30 minutes.
• Preheat oven to 425°F and line every other cup of a muffin tin with liners.
• Scoop rested batter into prepared cups, filling to the top.
• Bake at 425°F for 8 minutes, then reduce to 350°F for 8-10 minutes without opening oven.
• Cool in pan 20 minutes, then transfer to wire rack until completely cooled.

Notes

Muffins are done when toothpick inserted in center comes out clean. Do not stir batter after resting period.

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