Description
Delight in these soft and flavorful Chocolate Chip Banana Muffin Tops, featuring ripe bananas and mini chocolate chips in every bite. Perfectly baked to a golden finish, these muffin tops make a delightful snack or breakfast treat that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Wet Ingredients
- ½ cup butter, softened
- 2 eggs
- â…“ cup buttermilk, room temperature
- 1â…“ cups mashed very ripe bananas
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
Add-ins
- â…” cup mini chocolate chips (milk or semi-sweet)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the muffin tops.
- Prepare Pans: Spray the muffin top pans or a cookie sheet with non-stick cooking spray to prevent sticking during baking.
- Cream Butter and Sugars: In a medium mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Add Wet Ingredients: Mix in the eggs, mashed bananas, vanilla extract, and room temperature buttermilk into the butter and sugar blend until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add this dry mixture to the wet ingredients and stir by hand until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently stir the mini chocolate chips into the batter ensuring they are evenly distributed.
- Fill Muffin Tins: Spoon the batter into the muffin top pans filling each cup about ¾ full. If using a cookie sheet, drop 1-2 tablespoons of batter per muffin top, depending on desired size.
- Bake: Place the pans on the center rack of the oven and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffin tops to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before serving.
Notes
- For best flavor, use very ripe bananas as they provide natural sweetness and moisture.
- Mini chocolate chips distribute more evenly and melt nicely without sinking.
- If buttermilk is unavailable, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Do not overmix the batter to keep muffin tops tender and light.
- Ensure to cool muffin tops completely before storing to prevent sogginess.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
