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Bakery-Style Moist Banana Chocolate Chip Muffins (Tall Tops Secret)

Two fluffy banana chocolate chip muffins, one whole and one broken open to show the texture, sitting on a white plate.
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You get soft, fluffy, bakery-style banana chocolate chip muffins with tall tops using this easy, one-bowl recipe. This method ensures maximum moisture when you use those ripe bananas.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or grease well. This high heat start helps create those tall tops.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, mix the mashed bananas, melted butter, egg, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in 3/4 cup of the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
  7. Bake at 425 degrees F for 5 minutes. This initial blast of high heat sets the structure for a dome.
  8. Without opening the oven door, reduce the oven temperature to 375 degrees F. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best rise and moisture, use bananas that are heavily spotted or almost black.
  • To get those coveted tall tops, the trick is starting the bake at a high temperature (425°F) for the first 5 minutes before dropping it down to 375°F.
  • You can make these ahead; they freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.

Nutrition

Find it online: https://kitchenslang.com/banana-chocolate-chip-muffins-easy-moist-recipe/