These soft and fluffy chocolate chip banana muffins are ultra moist thanks to the sour cream and overripe bananas. With a little chocolate thrown into the mix, these muffins are irresistible in both smell and taste!
Why this recipe works
Banana muffins with chocolate chips, how could you say no? This simple recipe takes a handful of classic ingredients and combines to make soft and sweet chocolate chip banana muffins with the perfect crumb. They’re tender and moist, just as a muffin should be with an extra special ingredient thrown into the mix – chocolate chips!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BANANAS – You will definitely want to use overripe bananas for this recipe. As the banana becomes overripe, the starches are converted to sugar causing them to be sweeter and more flavorful. Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your muffin will come out tasty. When the banana peel has developed freckles, they are ready. The riper the banana, the stronger the banana flavor in your muffin. Dark/black bananas are perfectly okay to use.
SOUR CREAM – Sour cream helps moisten your banana muffins. If you prefer, you can substitute an equal amount of plain yogurt for the sour cream.
SUGAR – Using dark brown sugar will enhance the flavor of these muffins infusing a rich, caramelized taste.
FLOUR – When measuring your flour, use the scoop and sweep method to avoid dense muffins. Begin by aerating your flour with a spoon. Then, scoop the flour into the measuring cup using the same spoon. Once the measuring cup is full, sweep the excess off the top using the flat end of a butter knife. Do not pack your flour down or tap the cup on the counter. You never want to pack flour or scoop it straight from the bag, this is what makes your baked goods dense and crumbly.
How to Make Chocolate Chip Banana Muffins
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F. Line and grease a 12-cavity muffin pan, plus a 6-cavity pan if you have one.
EXPERT TIP – If you are working in batches, you can place the mixture in the fridge but once the first batch of muffins is cooling, pull the dough out to bring them back to room temperature. - Whisk together in a large bowl: all-purpose flour, baking powder, sea salt, and ground cinnamon. Set aside.
- Add mashed bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend.
- Add in eggs and mix until combined (about 30 seconds).
- Slowly add in dry ingredients to incorporate.
- Fold in 1 ½ cups of semi-sweet chocolate chips until they are distributed throughout.
- Divide evenly into 18 muffins and bake for 15-18 minutes, and then cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin.
Frequently Asked Questions & Expert Tips
Store the muffins in an air-tight container or large zip-top bag kept at room temperature for 4-5 days.
Yes, to freeze chocolate chip banana muffins, store them in a large zip-top bag labeled with the date or individually wrap them with freezer wrap. Freeze for up to 3 months. Thaw at room temperature.
Serving Suggestions
Enjoy these chocolate chip banana muffins alongside a cup of coffee or tea for breakfast, pack them into your lunch, or scarf them down for a quick snack! They pair exceptionally well with a smear of butter or cinnamon honey butter.
These muffins have a touch of cinnamon in them, giving them warmth and spice, perfect for fall. If you aren’t a fan of cinnamon, simply omit it altogether and you’ll still have delicious muffins to sink your teeth into.
More Muffin Recipes
- Banana Muffins
- Blueberry Muffins
- Fresh Strawberry Muffins
- Shortcut Zucchini Muffins
- Pineapple Muffins
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Chocolate Chip Banana Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 3 bananas overripe and mashed
- ¾ cup buttermilk
- ½ cup brown sugar packed, 100 grams
- ½ cup sour cream full fat
- 1 teaspoon pure vanilla extract
- 2 eggs at room temperature
- 1 ½ cups semi-sweet chocolate chips or more
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- When measuring your flour, use the scoop and sweep method to avoid dense muffins. Begin by aerating your flour with a spoon. Then, scoop the flour into the measuring cup using the same spoon. Once the measuring cup is full, sweep the excess off the top using the flat end of a butter knife. Do not pack your flour down or tap the cup on the counter. You never want to pack flour or scoop it straight from the bag, this is what makes your baked goods dense and crumbly.
- You will definitely want to use overripe bananas for this recipe. As the banana becomes overripe, the starches are converted to sugar causing them to be sweeter and more flavorful. Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your muffin will come out tasty. When the banana peel has developed freckles, they are ready. The riper the banana, the stronger the banana flavor in your muffin. Dark/black bananas are perfectly okay to use.
- Store the muffins in an air-tight container or large zip top bag kept at room temperature for 4-5 days.
- To freeze these muffins, store them in a large zip-top bag labeled with the date or individually wrapped with freezer wrap. Freeze for up to 3 months. Thaw at room temperature.
Instructions
- Preheat oven to 350F. Line and grease a 12-cavity muffin pan, plus a 6-cavity pan if you have one.TIP – If you are working in batches, you can place the mixture in the fridge but once the first batch of muffins is cooling, pull the dough out to bring them back to room temperature.
- Whisk together in a large bowl: all-purpose flour, baking powder, sea salt, and ground cinnamon. Set aside.
- Add mashed bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend.
- Add in eggs and mix until combined (about 30 seconds).
- Slowly add in dry ingredients to incorporate.
- Fold in 1 ½ cups of semi-sweet chocolate chips until they are distributed throughout.
- Divide evenly into 18 muffins and bake for 15-18 minutes, and then cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin.
Nutrition
Amanda Davis
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