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Classic Chocolate Chip Banana Muffins

These classic chocolate chip banana muffins are tall, tender, and bursting with deep banana flavor. A clever two-temperature bake creates a bakery-style rise, while melted butter and sour cream keep the crumb moist. You'll love how quick they come together—perfect for a weekday breakfast or weekend treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1¾ cups 210 g all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 3 over-ripe bananas mashed to 1¼ cups (300 ml)
  • ¾ cup brown sugar
  • ⅓ cup unsalted butter melted
  • 1 large egg
  • 2 Tbsp sour cream room temperature
  • 1 tsp vanilla extract
  • ¾ –1 cup semi-sweet chocolate chips

Method
 

  1. Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
  3. Mash bananas in a separate bowl until smooth; measure to confirm 1¼ cups.
  4. Whisk brown sugar into mashed bananas until smooth.
  5. Add melted butter, egg, sour cream, and vanilla; whisk until combined.
  6. Fold dry ingredients into wet mixture with a spatula until just combined, leaving a few flour streaks.
  7. Gently fold in chocolate chips until no flour streaks remain; batter should be lumpy.
  8. Cover bowl with a towel and let rest at room temperature for 15–30 minutes.
  9. Divide batter evenly among muffin liners, filling nearly to the top; top with extra chips if desired.
  10. Bake at 425°F for 5 minutes without opening the oven door.
  11. Reduce oven to 350°F and bake 12–15 minutes more until a toothpick comes out with moist crumbs.
  12. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

  • Freeze muffins individually wrapped for up to 3 months; thaw at room temperature or warm in a 300°F oven.
  • Swap chocolate chips for dark, white, or chopped nuts—use the same ¾–1 cup total.
  • If bananas are dry, add 1 extra tablespoon of sour cream to keep muffins tender.
  • Double the batch easily; bake time stays the same since muffin size is unchanged.