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The Ultimate Moist & Fluffy Bakery-Style Banana Chocolate Chip Muffins (Easy One-Bowl Recipe!)

Close-up of a fluffy banana chocolate chip muffin with a bite taken out, revealing melted chocolate inside.
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You can bake incredibly moist, fluffy, bakery-style banana chocolate chip muffins using this easy, one-bowl recipe. This method guarantees soft and tender results every time, perfectly using up your ripe bananas for a delicious breakfast or snack.

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 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter and sugar until combined.
  4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
  5. Stir in the mashed bananas and milk until just combined. Do not overmix.
  6. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. A few streaks of flour are acceptable. Overmixing creates dense muffins.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. For bakery-style tall tops, fill each muffin cup nearly to the top (about 3/4 full). Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
  9. Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for 15-18 minutes more, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost completely black.
  • To achieve tall tops, ensure your oven temperature is high for the initial 5 minutes before lowering it. This sets the edges quickly.
  • These soft and tender banana muffins freeze well. Cool completely, then store in an airtight container for up to 3 months.

Nutrition

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