Print

Ultimate Moist & Fluffy Banana Chocolate Chip Muffins (Bakery Style, One-Bowl)

Close-up of a freshly baked banana chocolate chip muffins topped with melted chocolate chips on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this easy, one-bowl recipe to bake incredibly moist and fluffy banana chocolate chip muffins with tall, bakery-style domes. This method guarantees tender results using overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 large bananas)
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. Add the mashed ripe bananas and the Greek yogurt (or sour cream) to the wet ingredients. Mix until just combined; do not overmix.
  6. Add the dry ingredients to the wet ingredients. Use a spatula to gently fold the mixture together until just a few streaks of flour remain. Overmixing develops gluten and leads to tough muffins.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top of each.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and sweetness.
  • For extra bakery-style height, ensure your oven temperature is correct when you start baking.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.

Nutrition

Find it online: https://cookerycommand.com/banana-chocolate-chip-muffins/