Chocolate Chip Banana Bread Muffins

banana chocolate chip muffins on a white plate sitting on a light teal surface with chocolate chips sprinkled around

4.96 from 22 ratings

Chocolate Chip Banana Bread Muffins

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

Cook Time23

Rest Time15

Course: Dessert

Cuisine: American

Keyword: banana chocolate chip muffins

Servings:

Author: Beth

Equipment

Ingredients

2 cups (460g) bananas about 4-6 mashed bananas, be sure to measure the mashed banana
¾ cup (177ml) vegetable oil
3 large eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
1 ¼ cup (250g) granulated sugar
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup (177g) mini chocolate chips

Crumb Topping, optional

¾ cup (90g) all-purpose flour
⅓ cup (71g) brown sugar
1 tsp ground cinnamon
¼ tsp salt
¼ cup (57g) unsalted butter melted

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.
2 cups (460g) bananas, 3/4 cup (177ml) vegetable oil, 3 large eggs, 2 tsp vanilla extract, 3 cups (360g) all-purpose flour, 1 ¼ cup (250g) granulated sugar, 1 ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp ground cinnamon, ½ tsp salt
Gradually mix the dry ingredients and chocolate chips into the wet ingredients, mixing just until combined. The batter will be thick.
1 cup (177g) mini chocolate chips
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.
¾ cup (90g) all-purpose flour, ⅓ cup (71g) brown sugar, 1 tsp ground cinnamon, ¼ tsp salt, ¼ cup (57g) unsalted butter
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.

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Nutrition