I spent my weekend getting some much needed R&R, starting a novel I’d be meaning to read, celebrating a birthday in the family, and baking. There’s always got to be some baking, and this weekend it was all about the classics.
These banana chocolate chip muffins are so incredibly moist. They remind me of the banana muffins I had at a Paris bakery I frequented in St. Germain.
I visited this local bakery every day, sometimes twice a day, for breakfast and an afternoon treat. While the bread and viennoiserie were great, it was their muffins and cookies that really won me over.
I think it was because there was an element of surprise involved. While I knew the French excelled at pastry and bread, I just never thought of the French as the type to make a really good muffin.
For me, banana chocolate chip muffins have always been a baked good American bakers revered. In my mind, they’re the kind of muffins your mother and grandmother would bake, not your French aunt or uncle. But the banana chocolate chip muffins I had at that Paris bakery were absolutely delectable and have stayed in my memory ever since.
In my opinion, banana chocolate chip muffins need to have 2 qualities: be extremely moist and be studded with chocolate chips. Sometimes, I’ll even swap out the chips for chunks of dark chocolate, which I chop up and toss into the batter.
Either way, these banana chocolate chip muffins will remind you of blissful Sunday mornings and that, sometimes, a really good muffin can go a long way towards giving you the feeling of rest and tranquility you’ve been craving.
Banana Chocolate Chip Muffins
Super moist and tender banana muffins studded with chocolate chips.
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup mashed banana
- 1 cup chocolate chips
Preheat the oven to 425°F. Line a muffin pan with paper liners. Temporarily set aside. Beat the butter and sugar together until combined and fluffy. Beat in the egg, vanilla extract, and sour cream to combine.
To the batter, add the flour, baking powder, salt, cinnamon, and nutmeg. Once they're all blended together, add in the mashed banana and mix to incorporate. Stir in most of the chocolate chips (about 3/4 cup) into the batter.
Divide the batter among the muffin tins, filling the liners to the top. Add a few chocolate chips to the top of each muffin. Bake the muffins for 5 minutes at 425°F, then reduce the heat to 375°F and bake for another 20 to 25 minutes, until the muffins are golden.