Banana Chocolate Chip Muffins
This post may contain affiliate links. Read my full disclosure policy. Skip the bakery run—these banana chocolate chip muffins are moist, tender and perfectly banana-y. They come together quickly and taste like something you’d happily wait in line for. These banana chocolate chip muffins are a staple in my kitchen. They’re the perfect way to use up those overripe bananas that always seem to pile up—and my kids love them for breakfast or an easy snack on the go. The muffins bake up golden and fluffy, full of banana flavor, and thanks to a little sour cream in the batter, they stay moist for days. No chocolate chips on hand? Try my banana nut muffins instead—they’re just as good and another favorite around here. “We’ve tried many different banana chocolate chip recipes and this is our favorite! Perhaps it’s the sour cream—they turn out so moist and fluffy.” What You’ll Need To Make Banana Chocolate Chip Muffins All-Purpose Flour: Gives the muffins their structure and a tender crumb. For best results, scoop it into your measuring cup with a spoon and level it off with a knife. Baking Powder and Baking Soda: Help the muffins rise nice and tall with a light texture. Butter: Adds rich flavor and moisture to the batter. The butter should be close to room temperature so that it’s soft enough to blend with the sugar. Sugar: Sweetens the muffins and helps keep them soft. Eggs: Bind the ingredients together and give the muffins structure. Mashed Bananas: Add natural sweetness, moisture, and that classic banana flavor. The riper, the better—look for dark yellow peels with lots of brown spots (even fully brown is fine). Pro Tip: To ripen quickly, bake unpeeled bananas at 250°F for 15 to 20 minutes until blackened. Got too many? Peel and freeze them—they mash perfectly once thawed. Vanilla Extract: Rounds out the flavor with warm, sweet notes. Sour Cream or Plain Greek Yogurt: Makes the muffins extra moist and tender. Sour cream and Greek yogurt are often interchangeable in baking because they have a similar tangy flavor, creamy texture, and fat content. Semi-Sweet Chocolate Chips: Dot the muffins with pockets of melty chocolate that pair perfectly with the banana. Jump to the printable recipe for precise measurements All-Purpose Flour: Gives the muffins their structure and a tender crumb. For best results, scoop it into your measuring cup with a spoon and level it off with a knife. Baking Powder and Baking Soda: Help the muffins rise nice and tall with a light texture. Butter: Adds rich flavor and moisture to the batter. The butter should be close to room temperature so that it’s soft enough to blend with the sugar. Sugar: Sweetens the muffins and helps keep them soft. Eggs: Bind the ingredients together and give the muffins structure. Mashed Bananas: Add natural sweetness, moisture, and that classic banana flavor. The riper, the better—look for dark yellow peels with lots of brown spots (even fully brown is fine). Pro Tip: To ripen quickly, bake unpeeled bananas at 250°F for 15 to 20 minutes until blackened. Got too many? Peel and freeze them—they mash perfectly once thawed. Vanilla Extract: Rounds out the flavor with warm, sweet notes. Sour Cream or Plain Greek Yogurt: Makes the muffins extra moist and tender. Sour cream and Greek yogurt are often interchangeable in baking because they have a similar tangy flavor, creamy texture, and fat content. Semi-Sweet Chocolate Chips: Dot the muffins with pockets of melty chocolate that pair perfectly with the banana. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking thoroughly ensures the leavening agents are evenly dispersed, giving you a consistent rise throughout the muffins. Step 2: Cream the butter and sugar. Add the butter and sugar to a large bowl (or the bowl of an electric mixer). Using a hand mixer (or stand mixer), beat on medium-high speed until fluffy, about 2 minutes. Creaming incorporates air into the batter, which helps the muffins rise and gives them a lighter texture. Scrape down the sides of the bowl with a rubber spatula. Step 3: Beat in the eggs. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Adding the eggs gradually helps prevent the batter from breaking or curdling and ensures a smooth, even mix. Step 4: Add bananas, vanilla, and sour cream. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended. The batter will look a bit curdled; that’s okay. Step 5: Add the dry ingredients. Add the flour mixture and mix on low speed until well blended. Avoid overworking the batter, which can make the muffins dense. Step 6: Mix in the chocolate chips. Set aside 3 tablespoons of the chocolate chips for topping and mix the rest into the batter on low speed until evenly distributed. Step 7: Fill and top the muffin cups. Spoon the batter into the prepared muffin tin—the cups will be very full—and sprinkle with the reserved chocolate chips. It’s always nice to hint at what’s inside. Step 8: Bake and cool. Bake until the tops are golden and domed, about 25 minutes, then let the muffins cool in the pan for about 10 minutes. Turn out onto a rack and cool a bit before serving. The muffins keep nicely for up to 4 days or can be frozen for up to 3 months. More Banana Recipes You May Like RecipeComments (94)Add Comment Recipe Comments (94) Add Comment Ingredients 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, at room temperature ¾ cup plus 2 tablespoons sugar 2 large eggs 1 cup mashed bananas, from 2 to 3 overripe bananas 1 teaspoon vanilla extract ⅓ cup sour cream or plain Greek yogurt (low-fat is fine) Heaping ¾ cup semi-sweet chocolate chips 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 stick (½ cup) unsalted butter, at room temperature ¾ cup plus 2 tablespoons sugar 2 large eggs 1 cup mashed bananas, from 2 to 3 overripe bananas 1 teaspoon vanilla extract ⅓ cup sour cream or plain Greek yogurt (low-fat is fine) Heaping ¾ cup semi-sweet chocolate chips Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended (the batter will look a bit curdled; that's okay). Add the dry ingredients and mix on low speed until well blended. Set aside 3 tablespoons of the chocolate chips (you'll sprinkle those over the top of the muffins); on low speed, mix the remaining chips evenly into the batter. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a single layer of paper towels). Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Preheat the oven to 350°F and set an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended (the batter will look a bit curdled; that's okay). Add the dry ingredients and mix on low speed until well blended. Set aside 3 tablespoons of the chocolate chips (you'll sprinkle those over the top of the muffins); on low speed, mix the remaining chips evenly into the batter. Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a single layer of paper towels). Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 muffin Calories: 289 Fat: 13 g Saturated fat: 8 g Carbohydrates: 41 g Sugar: 24 g Fiber: 2 g Protein: 4 g Sodium: 207 mg Cholesterol: 55 mg Per serving (12 servings) Serving size: 1 muffin Calories: 289 Fat: 13 g Saturated fat: 8 g Carbohydrates: 41 g Sugar: 24 g Fiber: 2 g Protein: 4 g Sodium: 207 mg Cholesterol: 55 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchMuffins & SconesAmerican Breakfast & Brunch Muffins & Scones American