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Ultimate Fluffy & Moist Bakery-Style Banana Chocolate Chip Muffins

A banana chocolate chip muffin cut in half showing the moist interior texture and chocolate chips.
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Learn my no-fail secrets to bake unbelievably fluffy, moist banana chocolate chip muffins with tall, bakery-style domes every single time using overripe bananas. This easy recipe is perfect for a quick breakfast or comforting snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 medium bananas)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. This step helps create the fluffy texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas and Greek yogurt to the wet ingredients. Mix on low speed until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed only until the flour streaks almost disappear. A few lumps are fine.
  7. Gently fold in 3/4 cup of the chocolate chips using a spatula.
  8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle the remaining chocolate chips over the tops of the batter.
  9. Bake at 400 degrees F for 5 minutes. This initial high heat helps create the tall domes.
  10. Reduce the oven temperature to 375 degrees F (do not open the door). Continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in these ripe banana recipes.
  • For extra tall domes, make sure your oven is fully preheated to 400 degrees F before you start baking.
  • You can substitute whole wheat flour for up to half of the all-purpose flour for a healthier banana chocolate chip muffins option.

Nutrition

Find it online: https://carlacooking.com/banana-chocolate-chip-muffins/