Bakery Style Banana Chocolate Chip Muffins

Name: Bakery Style Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1-3/4 cups all purpose flour; 1/2 cup sugar; 3 tsp. baking powder; 1/2 tsp. salt; 1/2 cup chocolate chips; 1 egg; 1/4 cup cooking oil; 1/4 cup milk; 4 ripe bananas, mashed; 

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Enjoy the delicious blend of bananas and chocolate in these Bakery Style Banana Chocolate Chip Muffins. Filled with melty chocolate chips and moist and sweet with ripened bananas, this recipe can be mixed up quickly and you'll have muffins on the table in 30 minutes!

Close up image of Banana Chocolate Chip Muffin on wire rack.

A go-to recipe in our house, these muffins are just so quick to whip up that they've become a family favourite.

Muffins are convenient to grab for a quick breakfast and they can be warmed up in the microwave and they will taste like they came straight from the oven!

If you're looking for jumbo banana muffins with streusel topping, these muffins have received rave reviews on Pinterest and Instagram. The crunchy streusel topping is delicious.

YOU'LL LOVE THESE MUFFINS!

basic ingredients
no fancy equipment needed; mixed by hand
soft, fluffy and moist

INGREDIENTS & SUBSTITUTIONS

Ingredient for recipe in small bowls on wooden board.

bananas - it's important to use ripened bananas for this recipe. Using bananas that haven't reached the stage where they have browned and softened will significantly change the flavour and sweetness. Medium-sized bananas is what I use.
cooking oil - use whatever vegetable oil that you have on hand
milk - I usually have 1% milk in the house and use it in all of my muffin recipes. You could substitute 2% or whole milk as well.
eggs - large eggs are used in this recipe
chocolate chips - you can use regular size or mini chocolate chips.

Step By Step Instructions

Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper cups and set aside.

Dry ingredients and chocolate chips in mixing bowl with spoon.

Take eggs, butter and measured milk out of the refrigerator 30-60 minutes before baking. This will ensure soft, fluffy muffins

In a large mixing bowl, combine dry ingredients and chocolate chips

Make a well in the centre.

In a separate small mixing bowl, beat the egg.

Oil, milk and mashed bananas are added to egg mixture.

Add in oil, milk and mashed bananas.

Wet ingredients are added to dry ingredients in mixing bowl.

Pour the wet ingredients into the dry ingredients and stir only to moisten with as few strokes as possible, being careful not to overmix the batter.

Batter is completely mixed in mixing bowl ready to go into muffin tins.

The batter will be lumpy.

Fill prepared muffin pan ¾ full.

Muffin batter in muffin tins ready to go into the oven.

Bake at 400°F oven for 20 minutes. Muffin tops will be lightly browned and cook through. Test with a toothpick in the centre to ensure they are fully cooked.

Side view of muffins fresh from the oven in the muffin tins.

STORAGE & FREEZING

Cool muffins completely and store in a covered container or zippered bag at room temperature. They will remain fresh for a few days. Pop them in the microwave for a few seconds to warm them up and enjoy those melty chocolate chips.

These muffins freeze well. Cool them completely, then wrap in foil or freezer-safe wrap or place in a zippered bag. Thaw for two hours at room temperature before serving.

FAQ'S

How can I make my muffins light and fluffy?

All ingredients should be at room temperature. Take them out of the fridge a half hour to 1 hour before baking. Use the freshest ingredients and check expiration dates on baking powder.

Do I have to use ripe banana for banana muffins and banana bread?

Yes. The texture and sweetness of the recipe will change significantly. For best results, use banana that are streaked dark brown and soft to the touch. They should show no signs of mold or rotting!

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