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Marcie’s Banana Chocolate Chip Muffins

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1-1/2 dozen

I’ve got a super moist muffin that’s a big hit at our house—tender inside and lightly crisp outside. I use mini muffin tins to make them fun size. —Marcie Trebe, Santa Rosa, California
Marcie's Banana Chocolate Chip Muffins Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1-1/4 cups mashed ripe bananas (about 3 medium)
  • 1 teaspoon vanilla extract
  • 1-1/2 cups white whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 1/2 cup 2% milk
  • 3/4 cup miniature semisweet chocolate chips, divided

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla.
  2. In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips.
  3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
  4. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

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