These banana chocolate chip muffins are moist, chocolatey, and topped with an irresistible crumb topping. After testing and perfecting muffin recipes for half a year, I am now giving you the exact, foolproof steps to make gorgeous and delicious muffins at home with impressive bakery-style domed tops!
Prep Time10 minutesmins
Cook Time23 minutesmins
Rest Time15 minutesmins
Course: Dessert
Cuisine: American
Keyword: banana chocolate chip muffins
Servings: 10
Author: Beth
Ingredients
4-6largebananasequal to 2 cups mashed, 460 grams
¾cupvegetable oil177 ml
3largeeggs
2tspvanilla extract
3cupsall-purpose flour360 grams
1 ¼cupgranulated sugar250 grams
1 ½tspbaking soda
1 ½tspbaking powder
1tspground cinnamon
½tspsalt
1cupmini chocolate chips177 grams
Crumb Topping, optional
¾cupall-purpose flour90 grams
⅓cupbrown sugar71 grams
1tspground cinnamon
¼tspsalt
¼cupunsalted buttermelted 57 grams
Instructions
Mash 4-6 bananas, enough for 2 cups. It’s important to mea- sure the banana since the size of bananas can vary so much.
In a mixing bowl combine the mashed bananas, vegetable oil, eggs, and vanilla extract. Stir to combine, set aside. 3. In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
Gradually mix the dry ingredients and chocolate chips into the wet ingredients, mixing just until combined. The batter will be thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF / 220ºC and make the crumb topping.
In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture together. Set the crumb aside until ready to use.
For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly. Top the muffins with additional chocolate chips and sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.