Banana Chocolate Chip Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
205 grams bread flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
3/4 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 -
354 grams mashed very ripe bananas
08 -
100 grams granulated sugar
09 -
50 grams light brown sugar
10 -
28 grams unsalted butter, melted and cooled
11 -
50 grams vegetable or canola oil
12 -
2 large eggs
13 -
1 teaspoon vanilla extract
→ Mix-ins and Toppings
14 -
170 grams semisweet chocolate chips
15 -
Coarse sugar for garnish, optional
# Instructions:
01 -
Preheat the oven to 425°F (218°C). Position an oven rack in the middle or upper middle position. Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (if using).
03 -
In a medium bowl, whisk together the mashed bananas, granulated sugar, light brown sugar, melted butter, oil, eggs, and vanilla extract until well combined.
04 -
Pour the wet ingredients into the dry ingredients and stir until just barely combined. Gently fold in the chocolate chips.
05 -
Divide the batter evenly among the muffin tin cups, filling each 3/4 full for large muffins. For smaller muffins, fill up to 2/3 full across two pans. Sprinkle with coarse sugar for a crunchy topping, if desired.
06 -
Bake at 425°F (218°C) until golden brown and a toothpick inserted into the center comes out clean, about 14 to 15 minutes.
07 -
Let the muffins cool in the pan for 5 to 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
08 -
Store the muffins in an airtight container for up to 3 days.
# Notes:
01 -
Use very ripe bananas that are deeply spotted and almost black for maximum flavor and moisture.
02 -
At high altitude, reduce baking powder to 2 teaspoons.