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.
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
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.
Like this recipe? Rate & comment below!