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Bakery-Style Banana Chocolate Chip Muffins

Tall, moist banana muffins studded with chocolate chips and baked with a high-heat start for bakery-style domed tops. One bowl, no mixer required.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 3 very ripe bananas heavily spotted, about 1 1/4 cups mashed
  • 1/2 cup butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups semisweet chocolate chips plus more for topping

Method
 

  1. Heat the oven to 425°F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. Mash the bananas in a large bowl until mostly smooth. Whisk in the melted butter, brown sugar, eggs, sour cream, and vanilla until combined.
  3. Add the flour, baking soda, salt, and cinnamon directly on top. Stir with a spatula just until the flour disappears — a few lumps are fine. Do not overmix.
  4. Fold in the chocolate chips with just a few strokes.
  5. Divide the batter among the 12 cups, filling each nearly to the top. Scatter a few extra chocolate chips over each.
  6. Bake at 425°F for 5 minutes, then — without opening the oven — reduce the temperature to 350°F and bake 13 to 15 minutes more, until a toothpick comes out with moist crumbs. Cool in the pan 5 minutes, then transfer to a rack.