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Banana Chocolate Chip Muffins

Banana chocolate chip muffins with bakery-domed tops and chocolate chips melted throughout. One-bowl batter makes moist, rich crumb with a golden, glistening finish.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 ripe bananas
  • 0.3333333333 cup butter, melted
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.3333333333 cup milk
Dry ingredients
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Chocolate chip topping
  • 1.5 cups semi-sweet chocolate chips divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
Make the batter
  1. Whisk melted butter, sugar, egg, vanilla, and milk into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
  3. Fold in 1 cup of semi-sweet chocolate chips.
Fill and top
  1. Fill muffin cups about 3/4 full.
  2. Press remaining semi-sweet chocolate chips into the tops of each muffin.
Bake and cool
  1. Bake for 18–22 minutes until domed, golden, and a toothpick inserted in the batter area comes out clean.
  2. Cool in tin for 5 minutes before transferring muffins to a rack.

Notes

For the bakery-domed look, avoid overmixing—once the flour disappears, stop folding so the crumb stays moist. Store in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Freeze up to 2 months (thaw overnight, then warm 10–15 minutes in a 300°F oven). For a lighter option, use unsalted butter and swap milk for low-fat milk without changing bake time.