Chocolate Chip Banana Muffins

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Sweet enough for a light dessert, but also great for breakfast, these chocolate chip banana muffins are a cinch to whip up!

One of my very first posts when I started this blog was a recipe for banana bread inspired by my Grandma Ruth. I made a few tweaks to her recipe, but it remains largely the same as the original. Banana bread was a constant in my house growing up and it continues to be in my own home.

I swear my boys purposely let the last few bananas go brown because they know there’s no way I can toss them. Usually those extra sweet browned bananas get stirred into flour and sugar and baked into our favorite loaf, but today I’m mixing it up.

Hello chocolate chip banana muffins!

I used my banana bread recipe as a jumping off point to create today’s chocolate chip banana muffins.

They’re lighter and not as dense as the banana bread, but still crazy moist with a crunchy top thanks to a sprinkle of turbinado sugar. And of course I added a couple of good handfuls of bittersweet chocolate so these muffins work for breakfast or dessert.

Now, this recipe makes exactly twelve muffins so don’t try to stretch the batter to make more unless you like skimpy muffins (and c’mon, who likes that?). Fill the cups right up so they puff up and give those crunchy tops that are the signature of a solid muffin.

Are you a muffin-top only eater? I always think of Elaine from Seinfeld when I bake muffins. She would eat the top only and toss the “stump”. The top is definitely my favorite, but I promise these ones are good from top to toes.

And I’ve had no complaints from my banana bread-loving family. They’re just as happy, or maybe even happier, when one of these muffins shows up in their lunchbox or gets paired with a cold glass of milk after school.

I’ll take mine with a cup of coffee and a good book. I think my boys won’t be the only ones letting the last couple bananas turn brown.

Let’s Make Chocolate Chip Banana Muffins

1. Cream the butter and sugar together and then blend in the egg. In a separate bowl, mix the mashed banana with the buttermilk.
2. Add the banana mixture to the butter mixture. Blend well. Combine the dry ingredients in a separate bowl.
3. Add the dry to the wet ingredients. Stir in the vanilla and chocolate chips.
4. Line a 12-cup muffin tin with paper liners (alternatively you can grease the pan liberally). Divide the batter between the lined cups.
5. Sprinkle the tops with turbinado sugar.
6. Bake until risen and golden, about 18 mins.

Tips for success

• As with most muffin or cake recipes, don’t overmix the batter so you have a tender, not dense or chewy, crumb.
• Fill the cups up to the top so you get a nice size muffin with a puffy top.
• Turbinado sugar gives these muffins a nice crunchy top. You can swap granulated sugar (won’t be as crunchy) or sparkling sugar (for even more crunch).
• I like to use muffin liners for easy removal and clean up.
• Store these muffins at room temperature for several days. I cover mine loosely with foil so the tops don’t become soggy.

Bread and Muffin Love

• Butterscotch Muffins with Brown Sugar Glaze
• Banana Bread
• Cinnamon Babka
• Traditional Irish Soda Bread
• Apple Rose Cupcakes

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Chocolate Chip Banana Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

 

Sweet enough for a light dessert, but also great for breakfast, these chocolate chip banana muffins are a cinch to whip up!

Course: Muffins

Cuisine: American

Keyword: banana muffins, chocolate chip banana

Servings: 12 muffins

Calories: 218 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• ⅓ cup granulated sugar
• ⅓ cup light brown sugar, packed
• 1/2 cup butter, softened (1 stick)
• 1 egg
• 1/4 cup buttermilk
• 1 cup mashed banana, heaping (about 3 very ripe bananas)
• 2 cups AP flour, sifted
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• pinch of nutmeg
• 1 tsp vanilla extract
• 1 cup bittersweet or semi-sweet chocolate chips
• 2 Tbsp turbinado sugar (for topping)

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pans with 12 paper liners. Set aside.

2. Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the egg, blending well.

3. Combine mashed banana and buttermilk in a small bowl and add the banana mixture to the creamed mixture and beat on medium speed until combined, about 1 minute.
4. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in small bowl.

5. Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla and chocolate chips, being careful not to over mix.

6. Pour batter into the prepared muffin pan and sprinkle the tops with turbinado sugar.
7. Bake for about 18 mins or until a toothpick inserted into the center comes out clean.

8. Let the banana muffins cool in the pan for 5 minutes before removing to cool on a wire rack. Serve warm or cooled to room temperature.

Recipe Notes

• As with most muffin or cake recipes, don't overmix the batter so you have a tender, not dense or chewy, crumb.
• Fill the cups up to the top so you get a nice size muffin with a puffy top.
• Turbinado sugar gives these muffins a nice crunchy top. You can swap granulated sugar (won't be as crunchy) or sparkling sugar (for even more crunch).
• I like to use muffin liners for easy removal and clean up.
• Store these muffins at room temperature for several days. I cover mine loosely with foil so the tops don't become soggy.

Nutrition Facts

Chocolate Chip Banana Muffins

Amount Per Serving

Calories 218 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 34mg11%

Sodium 230mg10%

Potassium 171mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 15g17%

Protein 3g6%

Vitamin A 270IU5%

Vitamin C 1.1mg1%

Calcium 57mg6%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2017 but was republished with tips and step by step photos in May 2019.