Description
Bakery-style banana chocolate chip muffins with our easy recipe. Moist, flavorful, and perfect for breakfast or dessert, these muffins are a family favorite
Ingredients
Units
Scale
- 5 cups pastry flour
- 3 tsp baking soda
- 1 tsp aluminium free baking powder
- 1 tsp salt
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 tsp vanilla extract
- 3 large bananas, mashed
- 1 cup sour cream
optional
- 1 cup chopped nuts (pecans, walnuts etc. )
- 1 cup mini chocolate chips (dark or semi sweet)
Instructions
- Preheat your oven to 400°F (204℃) This high initial temperature is key to creating those beautiful muffin tops. Line two regular muffin tins with paper liners.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Mix the mashed bananas and sour cream until well combined, and fold in the chopped nuts and mini chocolate chips.
- Fill each muffin cup almost to the top with the batter. The batter is thick and I love this scoop.
- Bake at 400℉ for 5 mins and then decrease the temperature to 375℉ to finish baking for an additional 15-20 mins until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American