These bakery-style chocolate chip banana muffins are moist, fluffy, and packed with melty chocolate chips. An easy, one-bowl recipe that rises tall with a soft crumb, perfect for breakfast or as a snack.
Ingredients
Wet ingredients
3largeRipe bananasmashed
200g(1cup)Sugar (white or half white + half light brown)
150g(¾cups)Semi-sweet or dark chocolate chipsplus extra for topping
Instructions
Oven and Pan: Preheat the oven to 220°C (425°F). Line a 12-cup muffin pan with paper liners.
Wet ingredients: Mash the bananas in a large bowl. Add sugar, eggs, oil, melted butter, yogurt, and vanilla to the bananas. Whisk until well combined.
3 large Ripe bananas, 200 g Sugar , 2 large Eggs , 60 g Cooking oil , 60 g Melted butter, 120 g Plain yogurt , 2 tsp Vanilla extract
Dry ingredients: Sift in the flour, baking powder, baking soda, salt, and cinnamon (if using). Fold gently until just combined; do not overmix.
280 g All-purpose flour, 1 tsp Baking soda, 1½ tsp Baking powder, ½ tsp Salt, 3 g Ground cinnamon
Chocolate chips: Fold in the chocolate chips, reserving a few for topping.
150 g Semi-sweet or dark chocolate chips
Pan: Scoop the batter into prepared liners, filling each ¾ to nearly full for bakery-style domes. Top with the reserved chocolate chips.
Bake: For bakery-style muffins, bake at 220°C (425°F) for 5–7 minutes. Then, reduce the temperature to 180°C (350°F) without opening the oven and bake for an additional 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Rest: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you