Moist Chocolate Chip Banana Muffins have a deep, nuanced flavor. They're our new favorite anytime treat.
– 10 Tbsp unsalted butter, at room temperature – 1 1/4 cup light brown sugar, packed – 2 large eggs – 1 Tbsp vanilla extract – 3/4 tsp salt – 3 ripe bananas, mashed (about 1 1/2 cups) – 1/4 cup whole milk or buttermilk – 2 cups all purpose flour – 2 tsp baking powder – 1/2 tsp baking soda – 3/4 tsp ground cinnamon – 1 1/4 cup chocolate chips, plus a few more for 'studding' the tops before baking, if you like.
Paper-line a 12-cup muffin tray and preheat to 375F. Beat butter and brown sugar until foamy (2–3 minutes) in a stand mixer with a paddle attachment or electric beaters.
Add eggs, vanilla, and salt and mix well. Scrape bowl sides as needed. Integrate the mashed banana by mixing thoroughly.
Briefly stir in the milk. In a separate basin, mix flour, baking powder, soda, and cinnamon. Be sure to spread evenly.
Add dry ingredients to wet components and stir slowly until fully blended and no flour streaks remain. Mix in chocolate chips.
Fill prepared muffin tin cups to the top with batter. You can also make 14-16 muffins by filling them 2/3 full. Blogger tip: add extra chocolate chips to muffins before baking.
Bake 25 minutes till risen and golden brown. Remove from oven and cool slightly in pan before transferring to cooling rack.