Chocolate Chip Banana Muffins

How to Make Chocolate Chip Banana Muffins

1. 1

   Step 1: Preheat and prepare the pan

   Preheat the oven to 375°F (190°C) and position a rack in the center. Line an 8-cup muffin tin with paper liners or spray with nonstick spray and set aside. Measuring and prepping ingredients now makes the process smooth once the butter is browned.
2. 2

   Step 2: Brown the butter

   Melt the unsalted butter in a light-colored skillet over medium heat, swirling occasionally; it will foam, then begin to turn golden with nutty brown flecks and a toasted aroma in about 5–7 minutes. Remove from heat and transfer the butter (including any browned bits) to a heatproof bowl to cool slightly while you continue. Cooling 3–5 minutes keeps the butter warm but not hot so it won't cook the eggs when combined.

   For this step

   • 1/2 cupUnsalted butter
   
3. 3

   Step 3: Whisk dry ingredients

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. If you like, add a pinch of ground cinnamon here (optional) for extra warmth. Set the dry mix aside while you mash the bananas and combine the wet ingredients.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1 tspBaking soda
   • 1/2 tspSalt
   
4. 4

   Step 4: Mix wet ingredients

   In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining. Whisk in the light brown sugar, egg, Greek yogurt, and vanilla until combined, then slowly whisk in the warm browned butter. The mixture will be loose and fragrant; make sure the butter has cooled a bit so the egg doesn't scramble.

   For this step

   • 3 mediumRipe bananas
   • 1/2 cupLight brown sugar, packed
   • 1 largeLarge egg
   • 1/3 cupPlain Greek yogurt
   • 1 tspVanilla extract
   
5. 5

   Step 5: Combine and fold in chocolate chips

   Pour the wet banana mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined—do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired. The batter should be thick but spoonable.

   For this step

   • 3/4 cupSemi-sweet chocolate chips
   
6. 6

   Step 6: Portion and bake

   Divide the batter evenly among the prepared muffin cups (about 3/4 full each) using an ice cream scoop or two spoons. Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops are golden brown.
   
7. 7

   Step 7: Cool and serve

   Let the muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool another 10 minutes before serving. These are delicious warm, or store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
   

1. Preheat the oven to 375°F (190°C) and position a rack in the center. Line an 8-cup muffin tin with paper liners or spray with nonstick spray and set aside. Measuring and prepping ingredients now makes the process smooth once the butter is browned.
2. Melt the unsalted butter in a light-colored skillet over medium heat, swirling occasionally; it will foam, then begin to turn golden with nutty brown flecks and a toasted aroma in about 5–7 minutes. Remove from heat and transfer the butter (including any browned bits) to a heatproof bowl to cool slightly while you continue. Cooling 3–5 minutes keeps the butter warm but not hot so it won't cook the eggs when combined.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. If you like, add a pinch of ground cinnamon here (optional) for extra warmth. Set the dry mix aside while you mash the bananas and combine the wet ingredients.
4. In a large bowl, mash the ripe bananas until mostly smooth with a few small chunks remaining. Whisk in the light brown sugar, egg, Greek yogurt, and vanilla until combined, then slowly whisk in the warm browned butter. The mixture will be loose and fragrant; make sure the butter has cooled a bit so the egg doesn't scramble.
5. Pour the wet banana mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined—do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired. The batter should be thick but spoonable.
6. Divide the batter evenly among the prepared muffin cups (about 3/4 full each) using an ice cream scoop or two spoons. Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops are golden brown.
7. Let the muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool another 10 minutes before serving. These are delicious warm, or store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.