Bakery-Style Banana Chocolate Chip Muffins

Name: Bakery-Style Banana Chocolate Chip Muffins
Yield: 10 large muffins
Cuisine: British
Ingredients: 1.5 cups (about 3 bananas) Very ripe bananas (mashed); 113 g (1/2 cup) Unsalted butter (melted, cooled); 3/4 cup Brown sugar (packed); 2 Eggs (large, room temp); 1/2 cup Milk (room temp); 1 tsp Vanilla extract; 240 g (2 cups) All-purpose flour; 1 tsp Baking powder; 1 tsp Baking soda; 1/4 tsp Salt; 1/2 tsp Cinnamon (optional); 3/4 cup Chocolate chips (batter); 1/4 cup Chocolate chips (topping); 1–2 tbsp Coarse/turbinado sugar (optional)

Elyna Ottawa @cook_116761151

Love using leftover frozen bananas

Elyna Ottawa @cook_116761151

Love using leftover frozen bananas

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Ingredients

10 large muffins

1.5 cups(about 3 bananas) Very ripe bananas (mashed)
113 g (1/2 cup)Unsalted butter (melted, cooled)
3/4 cupBrown sugar (packed)
2Eggs (large, room temp)
1/2 cupMilk (room temp)
1 tspVanilla extract
240 g (2 cups)All-purpose flour
1 tspBaking powder
1 tspBaking soda
1/4 tspSalt
1/2 tspCinnamon (optional)
3/4 cupChocolate chips (batter)
1/4 cupChocolate chips (topping)
1–2 tbsp Coarse/turbinado sugar (optional)

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Steps

1

Preheat oven to 425°F. Line 10 muffin cups with paper liners.
2

Mash bananas, leaving some small chunks.
3

Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
4

In another bowl, whisk melted butter and brown sugar. Add eggs, then bananas, milk, and vanilla.
5

Gently fold dry ingredients into wet until just combined.
6

Toss 3/4 cup chocolate chips with a little flour, then fold into batter.
7

Let batter rest 10–15 minutes at room temp.
8

Divide batter among 10 liners, filling nearly to the top.
9

Add extra chocolate chips and sprinkle coarse sugar on top.
10

Bake at 425°F for 5 minutes, then reduce to 350°F (without opening oven) and bake 14–17 minutes.
11

Cool in pan 5 minutes, then transfer to a wire rack.