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Banana Chocolate Chip Muffins

Banana chocolate chip muffins with bakery-domed tops, a moist rich crumb, and chocolate chips melted and glistening throughout. This easy muffin recipe uses one-bowl mixing and pressed chips for that classic golden finish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Banana Chocolate Chip Muffins
  • 3 ripe bananas Mash until smooth.
  • 0.333 cup butter Melted.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips Divided; 1 cup folded into batter, remaining pressed on top.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Arrange the tin on a sheet pan for easy transfer in and out of the oven.
Mix batter
  1. Whisk melted butter, sugar, egg, vanilla, and milk into mashed bananas until smooth. Keep mixing until no banana lumps remain.
Combine dry ingredients
  1. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined. Stop mixing as soon as the flour disappears to keep the crumb tender.
Add chips
  1. Fold in 1 cup of semi-sweet chocolate chips. The batter should look thick and studded.
Fill and top
  1. Fill muffin cups about 3/4 full. Aim for even portions so the domes bake uniformly.
Press chips on top
  1. Press the remaining semi-sweet chocolate chips into the tops of each muffin. The chips should sit visibly on the surface for the glistening look.
Bake
  1. Bake for 18–22 minutes at 375°F until domed, golden, and a toothpick inserted in the batter area comes out clean. The tops should spring back lightly when touched.
Cool
  1. Cool in the tin for 5 minutes before transferring to a rack. Let them finish cooling until warm or room temperature for best texture.

Notes

Pro tip: Use very ripe bananas with visible brown spots for the richest flavor and naturally sweeter batter. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm 10–15 seconds in the microwave if you like. Freeze baked muffins for up to 2 months. For a simple dietary swap, replace regular milk with unsweetened almond milk to keep the same bake time.