Looking for the perfect Banana Chocolate Chips Muffins? You just found it.
These muffins are soft, moist, and loaded with chocolate in every bite. They’re quick to make and perfect for breakfast, snacks, or anytime you need a sweet treat.
Let’s get right into it.
Why You’ll Love These Banana Chocolate Chips Muffins
- Easy ingredients – You probably have everything already.
- Big banana flavor – Ripe bananas make these naturally sweet.
- Chocolate in every bite – Semi-sweet chips keep it balanced.
- Perfect texture – Soft inside with a golden muffin top.
Banana Chocolate Chips Muffins
Ingredients You’ll Need
Gather these simple ingredients:
- 3 large ripe bananas (mashed)
- 6 tablespoons unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup sour cream (room temperature)
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Step-by-Step Instructions
1. Preheat Your Oven
- Set your oven to 425°F.
- Line or grease 6 jumbo muffin tins.
Why this matters: That initial heat gives your muffins a tall, bakery-style dome.
2. Mix Wet Ingredients
In a large bowl, whisk together:
- Mashed bananas
- Melted butter
- Granulated sugar
- Brown sugar
- Sour cream
- Egg
- Vanilla extract
Whisk until everything is fully combined and smooth.
3. Mix Dry Ingredients
In a separate bowl:
- Sift the flour, baking soda, baking powder, and salt.
This keeps the batter light and fluffy. Don’t skip it.
4. Combine Wet and Dry
- Add the dry mix to the wet ingredients.
- Stir gently until just combined.
Don’t overmix. Lumpy batter = tender muffins.
5. Add Chocolate Chips
- Fold in the chocolate chips using a spatula.
- Keep a handful aside for topping later.
Chocolate melts better when folded—not whisked.
6. Fill the Muffin Tins
- Scoop the batter evenly into the tins.
- Fill each one about ¾ full.
- Add a few more chocolate chips on top.
You’re building that golden muffin top right now.
7. Bake in Two Stages
- Start at 425°F for 5 minutes.
- Reduce to 375°F and bake for 15–17 more minutes.
Why the change? That initial heat gives rise. The lower heat cooks them through.
8. Cool and Serve
- Let muffins rest in the pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Serve warm or at room temp. Either way, they’re irresistible.
Tips for Success
- Use very ripe bananas. Black spots mean more flavor.
- Don’t skip the sour cream. It adds moisture and tang.
- Don’t overmix. It leads to tough muffins.
- Watch your oven. Every oven is different. Start checking at 15 minutes.
Storage Instructions
- Room Temp: Keep in an airtight container for up to 3 days.
- Fridge: Lasts up to a week.
- Freezer: Wrap each muffin in plastic, then place in a zip-top bag. Freeze for up to 2 months.
To reheat: microwave for 15–20 seconds.
Want to Make Mini Muffins Instead?
- Use a mini muffin tin.
- Bake at 375°F for 10–12 minutes.
Same flavor, bite-sized goodness.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works great.
What if I don’t have brown sugar?
Use all white sugar, but flavor depth will be slightly different.
Can I make these muffins vegan?
Yes. Swap the egg for a flax egg, use vegan butter, and choose dairy-free chocolate chips.
Do I have to use jumbo tins?
No. Regular muffin tins work fine—just adjust the bake time to 15–18 minutes total at 375°F.
These Banana Chocolate Chips Muffins are easy, reliable, and better than anything store-bought.
You don’t need fancy ingredients. Just ripe bananas, good chocolate, and a few baking basics.
Try them once. You’ll come back to this recipe again and again.
Ready to Bake?
Grab your bananas. Preheat the oven. Let’s make muffins worth sharing.
Need more quick, sweet recipes like this? Let me know—I’ve got plenty more coming your way.
