Taste of Home
Marcie’s Banana Chocolate Chip Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC