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The Ultimate Moist & Fluffy Banana Chocolate Chip Muffins (Bakery-Style Domes)

A close-up view of a banana chocolate chip muffin cut in half, showing moist texture and melted chocolate chips inside.
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Follow this easy, one-bowl recipe to bake incredibly moist and fluffy banana chocolate chip muffins with tall, bakery-style domes. This method guarantees tender crumb every time you use up those overripe bananas.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups very ripe mashed bananas (about 3 large)
  • 1/2 cup milk (whole or 2%)
  • 1 cup semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a large bowl, whisk the melted butter and both sugars until combined.
  4. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
  5. Add the mashed ripe bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.
  6. Add the dry mixture to the wet mixture. Use a spatula to fold the ingredients together until just a few streaks of flour remain. Overmixing develops gluten and results in tough muffins.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. To achieve tall domes, fill each muffin cup nearly to the top (about 3/4 full). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.
  9. Bake at 400°F (200°C) for 5 minutes. This initial high heat creates steam for the rise.
  10. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor.
  • For bakery-style domes, ensure your oven temperature is correct and do not open the oven door during the initial 5 minutes of baking.
  • You can make this a one-bowl recipe by mixing the dry ingredients directly into the wet ingredients, but be extra careful not to overmix the batter.
  • These muffins freeze well. Cool them completely, then store them in an airtight container for up to 3 months.

Nutrition

Find it online: https://dishicious.com/banana-chocolate-chip-muffins-recipe/