Supermoist banana muffins with chocolate chips are the perfect treat for any occasion. They are easy to make, deliciously satisfying, and an excellent way to use up ripe bananas. Whether you’re baking for breakfast, a snack, or dessert, this recipe promises rich flavors and a moist, tender crumb that will keep you coming back for more. Let’s dive into how to create this delightful treat.
Why You Will Love This Recipe
This chocolate chip banana muffin recipe produces muffins that are not only super moist but also bursting with flavor. The combination of ripe bananas and chocolate chips adds a delightful sweetness that makes these muffins irresistible. They’re simple enough for beginner bakers and quick to whip up, making them a great choice for a last-minute treat. Furthermore, they are perfect for meal prep and can be stored in the freezer for later enjoyment!
Ingredients
Gather the following ingredients to create your supermoist chocolate chip banana muffins:
- 2 large bananas (mashed)
- 1/3 cup unsalted butter (75ml, melted)
- 1 tbsp oil (15ml)
- 1/2 cup brown sugar (100g)
- 1/4 cup white sugar (50g)
- 1 large egg
- 1/4 cup yogurt (60g)
- 1 tsp vanilla extract (5ml)
- 1 and 1/2 cups all-purpose flour (190g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (2g)
- 1 cup chocolate chips (150g)
Directions
Follow these simple steps to achieve perfect muffins:
- Step 1: Preheat your oven to 220°C (428°F). Line a muffin tin with paper liners.
- Step 2: In a large mixing bowl, combine the mashed bananas, brown sugar, white sugar, melted butter, egg, oil, yogurt, and vanilla extract. Mix well until smooth.
- Step 3: Add the all-purpose flour, baking soda, baking powder, and salt to the banana mixture. Stir until just combined; avoid overmixing.
- Step 4: Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Step 5: Scoop the batter into the prepared muffin tin, filling each liner about two-thirds full. Top with additional chocolate chips if desired.
- Step 6: Bake in the preheated oven at 220°C (428°F) for 5 minutes, then reduce the temperature to 190°C (374°F) without opening the oven door. Bake for an additional 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Making Super Moist Banana Muffins
- For the best flavor, use overripe bananas, as they are sweeter and more flavorful.
- Allow the muffin batter to rest for a few minutes before baking to enhance the texture.
- Be gentle when mixing the batter; overmixing can result in dense muffins.
- For added moisture, consider replacing some of the yogurt with sour cream or buttermilk.
- Store leftover muffins in an airtight container or freeze them for later enjoyment.
FAQ
1. Can I use frozen bananas for this recipe?
Yes, thawed frozen bananas work well. Just make sure to drain any excess liquid.
2. How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done baking.
3. Can I substitute the yogurt with something else?
Yes, you can substitute yogurt with sour cream or buttermilk for similar results.
4. How should I store the muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
5. Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, or even dried fruits like raisins can be excellent additions.
Conclusion
With their irresistible moistness and delightful flavor, supermoist banana muffins with chocolate chips are sure to please everyone. This recipe allows for customization, so feel free to experiment with various ingredients to make it your own. Enjoy baking, indulging, and sharing these delicious treats!