These are the best banana bread muffins! They're soft, moist, full of banana flavor with lots of mini chocolate chips in each bite. If you love banana bread you will love this banana bread muffin recipe!
If you're looking for other banana or muffin recipes check out my lemon poppy seed muffins, blueberry muffins, double chocolate banana bread, double chocolate muffins, cinnamon streusel banana bread or pumpkin streusel muffins.
Why You'll Love This Banana Muffin Recipe
They're super moist muffins. They a fluffy and tender with perfect banana flavor.
This is an easy recipe. They make for quick breakfasts or a super yummy snack!
They're full of chocolate chips. Each bite is full of melty chocolate chips!
Ingredients for the Best Banana Muffins
- Sugar- granulated white sugar sweeten these muffins
- Butter- we'll be using unsalted butter
- Large Eggs- make sure they're room temperature
- Sour Cream- make sure it's room temperature
- Milk- use whole milk for the best flavor
- Vanilla Extract- adds a sweet note to the muffins
- Bananas- make sure they're super super ripe, brown bananas for the best flavor
- Flour- all purpose flour is used for the best "crumb"
- Baking Powder & Baking Soda- used to give the muffins the best fluffy texture
- Salt- brings out all the flavors in these muffins
- Chocolate Chips- mini semi-sweet chocolate chips work the best
Step by Step Instructions
Please see recipe card below for the full recipe, including complete measurements and baking time.
STEP ONE: Mix the melted butter, sugar, sour cream, milk, eggs and vanilla together in a large bowl.
STEP TWO: Add in the mashed bananas and combine.
STEP THREE: In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture.
STEP FOUR: Fold in the chocolate chips.
STEP FIVE: Cover the batter with plastic wrap and let the batter rest at room temperature for 1 hour.
STEP SIX: Scoop the muffin batter into two muffin pans spaced out with paper liners. Sprinkle extra chocolate chips on top of the muffin and bake. After baking, let the muffins cool in the muffin tin for 10 minutes. Then transfer to a wire rack to finish cooling.
Do I have to use mini chocolate chips? You don't have to but I think they work the best in the muffins because they allow for the chocolate to be dispersed evenly throughout.
How do I store the muffins? Store them in an airtight container or plastic freezer bag for up to three days. Freeze for up to two weeks.
Can these be made into mini muffins? If you have a mini muffin pan sure! I have not tested these are minis, so I can't say what the yield would be. Bake them at 350 and start checking for doneness at 12 minutes. Add more time as necessary.
Can I use brown sugar instead of granulated sugar? No, I've only tested this recipe using granulated sugar, so I would stick with that for the best results!
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Use overripe bananas. These are the best bananas to use and the key ingredient to make banana muffins with the best flavor and texture.
Use your hand mixer or stand mixer to mash your bananas. It will mash them super quickly!
Make sure all the wet ingredients are room temperature. The muffins will bake the best and have the best texture when the wet ingredients are room temperature instead of cold.
Recipes to Try Next Time
Banana Bread Muffins
- ½ cup (112 g) unsalted butter, melted
- 1 cup (200 g) granulated white sugar
- ½ cup (122 g) sour cream, at room temperature
- ¼ cup (60 ml) whole milk, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup (245 g) very ripe bananas, mashed
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (200 g) mini semi-sweet chocolate chips
- ½ cup (100 g) mini semi-sweet chocolate chips for sprinkling on top of the muffins
- Whisk the melted butter, sugar, sour cream, milk, eggs and vanilla together in a large bowl.½ cup (112 g) unsalted butter, melted, 1 cup (200 g) granulated white sugar, ½ cup (122 g) sour cream, at room temperature, ¼ cup (60 ml) whole milk, at room temperature, 2 eggs, at room temperature, 1 teaspoon vanilla
- Then add in the mashed bananas and mix to combine.1 cup (245 g) very ripe bananas, mashed
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and combine.2 cups (250 g) all-purpose flour, spooned and leveled, 2 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon sea salt
- Lastly, fold in the mini chocolate chips.1 cup (200 g) mini semi-sweet chocolate chips
- Cover the batter with plastic wrap and let the batter rest at room temperature for 1 hour.
- Preheat the oven to 350 degrees.
- Line 2 muffin pans with 14 liners, spacing the liners out so each pan has 7 cups lined.
- After one hour, scoop the muffin batter into the muffin cups, filling each to the top. Sprinkle extra chocolate chips on top of each.½ cup (100 g) mini semi-sweet chocolate chips for sprinkling on top of the muffins
- Bake the muffins for 22-24 minutes, or until a toothpick comes out clean from the centers.
- Let the muffins cool in the pan for 10 minutes, then transer them to a wire rack to finish cooling.