Chocolate Chip Banana Muffins

February 19, 2017
1 Ratings
Photo by Anne-Marie Kavulla
  • Makes 12 muffins
Author Notes

This recipe came about from experimenting with Michael Ruhlman's book Ratio. Inspired by his muffin batter formula, I started playing around with simple recipes I could make for my family. I prefer to measure the majority of my ingredients by weight as I find it is much easier and proven to be more accurate and requires a few less dishes. My trick for nice fluffy muffins with good height is to bake for 5 minutes at a high heat to activate the baking powder and then continue baking at a lower heat. Mini chocolate chips give a better chocolate/bite ratio. It's always ok if more than 1/2 cup fall into the batter.

This recipe is easy to pull together on short notice as long as you have a ripe banana or two laying around! I used to keep a stash in the freezer but since we now make this simple recipe once a week, I find that bananas just don't last long at our house anymore. Always moist and tasty and pleasing for both little and big people. The vanilla sugar adds a nice aroma and crisp topping. Simply save your used vanilla beans in a jar and fill with sugar and keep in your pantry. Use to top muffins, cookies, etc!
Anne-Marie Kavulla

What You'll Need
  • 8 ounces white flour (1 3/4 cups)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1 cup mashed ripe banana (1-2 medium bananas)
  • 4 ounces melted unsalted butter (8 tablespoons)
  • 5 ounces whole milk (2/3 cup)
  • 2 eggs
  • 4 ounces brown sugar (1/2 cup firmly packed)
  • 1 teaspoon vanilla extract (let it spill over!)
  • 1/2 cup mini chocolate chips
  • vanilla sugar for topping
  1. Preheat oven to 400 degrees. Line muffin tin with paper muffin cups.
  2. In a small bowl, mix the flour, salt, baking powder & cinnamon together. In a separate, larger bowl, mix the banana, butter, milk, eggs, brown sugar and vanilla extract.
  3. Add the dry ingredients to the wet ingredients mixing only enough to wet the flour. Do not over mix. Fold in the chocolate chips.
  4. Fill muffin cups 3/4 full. Sprinkle tops with vanilla sugar right before placing in the oven. Bake at 400 degrees for 5 minutes. Reduce heat to 350 and continue baking for 10-13 additional minutes. Test with a toothpick as ovens may vary! Cool for 10-15 minutes on a baking rack and enjoy!

See what other Food52ers are saying.

  • Anne-Marie Kavulla
    Anne-Marie Kavulla
  • Phish55

4 Reviews

Phish55 May 6, 2020
This is a terrible recipe. It has barely any directions, no oil/butter, and no bake time! They came out so terrible. Stuck to the wrapper and just mush. This recipe needs to be removed
Anne-Marie K. May 6, 2020
I'm sorry you had trouble with the recipe. Butter is listed in the ingredients (line 6 on the ingredient list.) The instructions are laid out in 4 simple steps including oven temperature and time, plus a trick that I use for muffin height. (Scroll past the ad or print the recipe for easier viewing.) I'm guessing your muffins were mushy due to missing ingredients. Give it another try and let me know how it goes!
Phish55 May 6, 2020
I accidentally wrote this review on the wrong recipe! It was supposed to go on this one— https://food52.com/recipes/40718-almond-banana-bread-muffins

I’m trying to delete this and put it on the correct one but don’t see a delete button. Sorry!
That recipe does in fact have no butter
Anne-Marie K. May 11, 2020
I flagged in the hopes of getting some help.