The Best Banana Chocolate Chip Muffins
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These easy Banana Chocolate Chip Muffins are soft, moist, and packed with sweet banana flavor in every bite. Made with ripe bananas, warm cinnamon, chocolate chips, and a crunchy coarse sugar topping, these bakery-style banana muffins come together with simple pantry ingredients and bake up with tall muffin tops in under an hour. They’re perfect for breakfast, brunch, an easy snack, or a sweet treat. If you’re looking for a way to use up your overripe bananas, this recipe is it!
I’ve been on a huge muffin kick recently, and I love me some banana muffins- so I wanted to make my take on the classic and well-loved combo of Banana Chocolate Chip Muffins. They are moist, soft, and sweet from ripened bananas, gooey chocolate chips, and sprinkled coarse sugar on top (which gives them that bakery-style feel). Each bite is like biting into a mini banana bread!
I tested these a few times to make sure the moisture level was correct and that the banana flavor was perfect- it took a few tries but I think these muffins turned out perfectly!
Ripe Bananas Are King
The single most important ingredient in these muffins is probably the ripe bananas, and when I say ripe I really mean OVER ripe! The darker your banana, the sweeter and stronger banana flavor you’re going to get. Ripe bananas are used in a lot of my recipes, like this one-bowl banana bread baked oatmeal, because they add extra moisture and help bind the batter together to give you moist baked goods every time.
Don’t Have Ripe Bananas on Hand? Don’t Worry!
There are two tricks to ripening bananas quickly that I’ve used in the past. The first is to seal the bananas in a brown paper bag with either an apple or avocado- the gases released & trapped will speed up ripening. Do this if you have a little extra time to spare and don’t need them same day to bake.
If you’re in a rush you can place your bananas (on a baking sheet) in a 300°F oven for 15-30 minutes, or until the peels turn fully dark brown/black. Allow them to cool completely before peeling & mashing.
Easy To Make
Making these muffins is super easy- no fancy equipment is needed and it requires minimal dishes!
- Start by mashing the bananas, making sure to mash most of the big chunks up (they will still be a bit lumpy). Add all the wet ingredients to the bananas and whisk until combined.
- Add in the dry ingredients- you can either whisk them in a separate bowl beforehand, or just toss them into the wet ingredients. DON’T overmix here! Overmixing will lead to dense and dry muffins which we don’t want.
- Add in the chocolate chips- I used a mixture of mini and regular semi-sweet chips.
- Scoop into the muffin tin, filling each about 3/4 of the way full. Top each muffin with extra chocolate chips & coarse sugar.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
Enjoy your muffins warm out the oven, or once they’ve cooled down. I love reheating mine in the toaster oven the next day and topping with some homemade whipped honey butter.
Recipe Testing Tips- when testing these muffins, I made them both with and without using classic cupcake liners. If you don’t have liners, you can make them with some non-stick baking spray. Make sure to spray and then use a paper towel to wipe the excess away, so that it’s not adding too much grease to the batter. This will cause them to bake up and out, instead of nice and tall like we want!
Bakery Style Muffins
One of my absolute favorite things about buying bakery muffins is the crunchy coarse sugar on top- not sure why but something about the texture and crunch just elevates the muffins! Sugar on top of blueberry muffins is my kryptonite.
Plus it’s cute- and who doesn’t need some whimsy added to their baked goods! I used this coarse sanding sugar to top mine, but you can use other types as well:
- Turbinado sugar– crunchy with a light caramel flavor- most people use this! Plus it’s easy to find in grocery stores.
- Sanding sugar– larger crystals that stay sparkly after baking- this is what I used.
- Demerara sugar– slightly coarser with a subtle molasses flavor
- Pearl sugar– chunky white sugar often used on Scandinavian baked goods
More Muffin Recipes You’ll Love
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The Best Banana Chocolate Chip Muffins
Ingredients
- 1¾ cups (218.75 g) all-purpose flour, spooned and leveled
- 2 teaspoon (2 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 tsp (1 tsp) cinnamon
- 1¼ cups (187.5 g) mashed overripe bananas, (about 2.5-3 large bananas)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 (2) large eggs, at room temperature
- ⅓ cup (75.67 g) unsalted butter, melted
- 1½ teaspoon (1.5 teaspoon) vanilla extract
- 1¼ cups (225 g) semi-sweet chocolate chips, I like a mixture mini and regular
- coarse sugar, for topping (optional)
Equipment
Instructions
- Preheat the oven to 350° F. Line a muffin tin with paper liners, or use a non-stick pan and spray lightly with non-stick spray (if you don't have liners).
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.1¾ cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tsp cinnamon
- In a large bowl, mash the bananas with a fork until creamy. Add in the sugar, brown sugar, eggs, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix).1¼ cups mashed overripe bananas, ½ cup granulated sugar, ¼ cup light brown sugar, 2 large eggs, ⅓ cup unsalted butter, 1½ teaspoon vanilla extract
- Gently fold 1 cup of chocolate chips into the batter.1¼ cups semi-sweet chocolate chips
- Scoop batter into paper liners, filling about ¾ of the way full. Top with the last ¼ cup of chocolate chips (I like using minis on top), and some coarse sugar.1¼ cups semi-sweet chocolate chips
- Bake for 18-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
Notes
- Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- These can be frozen for up to 3 months. Allow them to sit at room temperature to defrost.
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