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The Ultimate Fluffy & Moist Bakery-Style Banana Chocolate Chip Muffins

Two delicious banana chocolate chip muffins, one whole and one cut in half showing the moist interior.
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Make the best banana chocolate chip muffins using overripe bananas. This simple recipe gives you consistently moist, fluffy, bakery-style muffins with tall tops.

Ingredients

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  • 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, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  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, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. This step incorporates air for fluffier muffins.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas and buttermilk to the wet ingredients. Mix on low speed until just combined. Do not overmix the batter at this stage.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until no streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Fold in 1 cup of the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top. Sprinkle a few extra chocolate chips over the top of each muffin.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome tops.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the tallest tops, make sure your bananas are very ripe—almost black. The riper the banana, the more moisture and flavor you get.
  • Using room temperature eggs and buttermilk helps the batter emulsify better, leading to a smoother, more uniform texture.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • To achieve that bakery look, fill the muffin cups high. The initial blast of high heat sets the edges quickly, forcing the center to rise upward.

Nutrition

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