I made these banana chocolate chip muffins in honor of my youngest son Hussein. He is a muffin addict and today marks his birthday – he is miles away from home studying in Montreal.
I guess you cannot help but love these soft pillowy muffins. They have a slight banana flavor and they are also chockful of chocolate chips which strike the perfect combination, bananas and chocolate, plus they are so simple to make.
Bake them for breakfast, brunch, or any time of the day – they make too a great lunchbox treat for kids. Fill your kitchen with the wonderful scents, and try these out! I am sure you will be making them again and again. Happy eating!
The recipe calls for buttermilk that can be easily substituted by milk and tablespoon of lemon juice. Leave it to curdle and use it as mentioned in the recipe.
Fold in the chocolate chips, using a spatula, make sure they are evenly spread out in the muffin batter.
Top the muffins before baking with extra chocolate chips, they make the muffins even more appealing and extra yummy!
- I used semi-sweet chocolate chips, but you can use milk chocolate if you desire.
- Serve them warm or at room temperature, best eaten the same day. Leave the rest in an air-tight container.
- For best results, make sure all ingredients are at room temperature, it makes all the difference.
Banana Chocolate Chip Muffins
Description
Equipment
- muffin tin with paper cases
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup sugar
- ¾ cup buttermilk can be substituted by milk and 1 tablespoon freshly squeezed lemon juice, leave it to curdle and use it as mentioned in the recipe.
- 227 g butter/ 2 sticks softened
- 2 eggs at room temperature
- 1 cup semi-sweet chocolate chips and some extra to top the muffins before baking
- 1 banana, mashed
- ¼ teaspoon banana extract
Instructions
- Preheat the oven to 200°C/400° F. Place a rack in the center of the oven.
- In a large bowl, add the flour, baking powder, baking soda and salt. Mix the content and set aside.
- Place the butter and sugar in a large mixing ball. With the mixer on high speed, mix the butter and sugar until it is light and fluffy.
- Add the eggs one at a time and mix for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Add the mashed bananas and the banana extract and mix just to incorporate.
- Reduce the mixer speed to low, add half of the buttermilk, beat for 5 seconds and add half of the flour mixture. Add the remaining buttermilk, mix for 5 more seconds and add the remaining flour mixture, beat for 10 seconds just to homogenize the mixture, don’t over beat!
- Fold in the chocolate chips, using a spatula, make sure they are evenly spread out in the muffin batter
- Line a muffin tin with paper cases. Spoon the mixture evenly into the muffin cases, filling 2/3 each cup. Add some extra chocolate chips to the muffins before baking.
- Bake for 15 minutes, or until you insert a toothpick in the center of each muffin, and it comes out clean.
Notes
Looking for more popular muffin recipes on the blog?
Blueberry Muffins
9 Comments
These muffins look like just the kind of thing my whole family would love. I have a son at school many (many) miles away, and I too make his favorite treats on his birthday, whether he’s with us or not.
Hadia, my friend, these muffins look so delicious… and having buttermilk, I bet they are moist too.
these look so delicious and the flavor combo is perfect for us we love banana and chocolate together what a pretty muffin!
Hadia, luv…I always love using buttermilk in recipes, and you’ve done it here. I keep buttermilk in my refrig all the time, and I have some bananas! Yeeehawwww! Thanks for this beautiful recipe!! xo
I am loving those cute little muffin cups! Such fantastic little bites!! Thanks for the great recipe!
I bet these muffins are moist and delicious. Love the cute muffin cups.
I love the muffin cups.