If you love banana muffins and are looking for an extra kick of sweetness, you’re going to love banana chocolate chip muffins! Your sweet tooth will be thanking you for this easy muffin recipe!
![banana chocolate chip muffins on a cooling rack.](https://thestayathomechef.com/wp-content/uploads/2021/03/Banana-Chocolate-Chip-Muffins-14.jpg)
You all are in for a treat, because today we are giving you a fun chocolatey twist to this classic family favorite snack! Really, we believe chocolate belongs in most baked goods. We are huge fans of chocolate in The Stay At Home Chef household. While our classic banana muffins sure are a favorite snack, sometimes we just wish there was an extra hit of something sweet inside. So, we took to the kitchen and began experimenting on how to make our favorite banana muffins even more amazing. We settled on chocolate chips baked directly into the muffin. You may just find yourself eating the whole pan.
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Soggy Muffins Getting You Down?
We have all experienced that unfortunate soggy muffin. It’s just kind of what happens to leftover muffins. However, there are two different methods to keep your muffins from getting soggy. With either method, you first need to ensure that your muffins are completely cooled before storing in an airtight container. Those muffins cannot have any residual heat left.
Option 1: Add a few saltine crackers into your airtight container. The crackers will absorb the excess moisture, leaving your muffins to remain that perfect texture.
Option 2: Lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.
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Nuts:
Nuts are totally optional in this recipe. Add them in if you love them, or leave them out if you don’t. Once the batter is made, gently fold in 1/2 cup of finely chopped nuts. Almonds, walnuts, or pecans will all work great in this recipe.โจ
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Domed Muffin Tops:
To achieve the perfectly domed muffin top, you need to blast the batter with heat first thing in the oven, and then let it finish baking in a slightly cooler oven. This causes the steam in the muffins to rapidly release, making the muffin puff up rapidly and create that perfect dome. This is why we call for baking the first 5 minutes at 450 degrees, and then lowing the temperature to 350 degrees Fahrenheit for the remaining baking time. Watch your muffins closely as they finish baking as ovens vary slightly, so your cooking time may vary as well. Pull your muffins out as soon as they are golden brown on top.
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Freezing Instructions:โจ
Banana chocolate chip muffins freeze quite well! Add a single layer of muffins to a zippered freezer-safe storage bag and place in your freezer for up to 3 months.
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Storage Instructions:
Wait until the muffins are completely cool before storing in an airtight container for up to 7 days. Be sure to check our tips above to prevent soggy muffins!
If you like this recipe, you may be interested in these other delicious muffin recipes:
A delicious muffin with perfect texture. I use about 1/2 cup of chopped walnuts in addition to all of the other ingredients.
I made these for the first time tonight. They turned out great. Soft and moist.
I will definitely make these again. They arenโt as sweet as others Iโve made, which is a good thing. Mine didnโt really become golden, but they were baked through & the taste and texture were fine. I did use gluten free flour, so that may have altered things slightly.
I make these all the time and my boys love them. I love that blasting with hear creates the domes.
love this recipe, and all of yours… they are so easy to execute and perfect results.
i have made these several times and making them again today. thank you
The flavor was good but they stuck to the muffin liners and a lot of the muffin was lost. I lightly sprayed the liners with cooking spray as directed but maybe I misunderstood?
Also the melted butter, sugar and bananas never really โcreamedโ like it would have with softened butter. A rare fail for me with Rachelโs recipes.
Super easy and yummy!! I had to bake a bit longer (my oven is older), but now that I have made them a few times, I will keep this in my arsenal for using up old bananas. Thanks so much!
Fail proof directions! This is what I LOVE, LOVE about the work that you produce in your recipes! Moist, perfect texture, perfect blend, delicious.
Thank you so much. I benefit greatly from all of your recipes.
I love this recipe and have made it several times. Thank you for sharing.