If you’re looking for the perfect Banana Chocolate Chip Muffins, this is the recipe you’ll come back to again and again. These muffins are incredibly soft, ultra-moist, packed with ripe banana flavor, and loaded with melty chocolate chips in every bite.

They’re easy enough for weekday baking, impressive enough for brunch, and perfect for using up overripe bananas sitting on your counter. Whether you enjoy them warm with coffee or pack them in lunchboxes, these bakery-style banana muffins deliver every time.

Why You’ll Love These Banana Chocolate Chip Muffins

Incredibly moist texture

Soft, tender crumb
Perfectly domed muffin tops
Sweet banana flavor with rich chocolate

Simple pantry ingredients
Freezer-friendly

If you love classic banana bread, these muffins are its more portable, chocolate-studded upgrade.

Ingredients You’ll Need

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder

½ teaspoon salt
1 teaspoon cinnamon (optional but recommended)

Wet Ingredients

3 ripe bananas (mashed)

½ cup granulated sugar
¼ cup brown sugar
½ cup melted butter (or coconut oil)

2 large eggs
1 teaspoon vanilla extract
¼ cup sour cream or Greek yogurt

Add-Ins

1 cup semi-sweet chocolate chips
Extra chocolate chips for topping

The Secret to Super Moist Muffins

The key elements that make these muffins extra soft:

Overripe bananas – The darker and spottier, the better.
Brown sugar – Adds moisture and depth.
Sour cream or Greek yogurt – Creates a tender crumb.

Do not overmix – Overmixing develops gluten and makes muffins dense.

Step-by-Step Instructions

Step 1: Preheat

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Step 3: Mix Wet Ingredients

In a separate large bowl:

Mash bananas until mostly smooth.
Whisk in melted butter.

Add sugars and mix well.
Stir in eggs, vanilla, and sour cream.

Step 4: Combine

Add dry ingredients into wet ingredients and gently fold until just combined.

Fold in chocolate chips.

Step 5: Fill Muffin Tin

Fill muffin cups about ¾ full. Sprinkle extra chocolate chips on top for bakery-style appearance.

Step 6: Bake

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean (a few melted chocolate streaks are fine).

Let cool 5 minutes in pan before transferring to a wire rack.

How to Get Tall Bakery-Style Muffin Tops

For high domed tops:

Start baking at 400°F (205°C) for 5 minutes.

Then reduce temperature to 375°F (190°C) without opening oven.
Continue baking until done.

This initial high heat creates a rapid rise.

Healthy Swaps (If You Prefer Lighter Options)

Since many home bakers enjoy better-for-you adjustments, try:

Replace butter with melted coconut oil.
Use maple syrup for half of the sugar.

Substitute half the flour with whole wheat flour.
Use dark chocolate chips for lower sugar.

These swaps maintain flavor while slightly improving nutritional value.

Flavor Variations

1. Walnut Banana Chocolate Chip Muffins

Add ½ cup chopped walnuts for crunch.

2. Double Chocolate Banana Muffins

Add ¼ cup cocoa powder and increase chocolate chips.

3. Peanut Butter Banana Muffins

Swirl 2 tablespoons peanut butter into batter.

4. Banana Streusel Muffins

Top with brown sugar crumble before baking.

Storage Tips

Room Temperature

Store in airtight container for up to 3 days.

Refrigerator

Up to 5 days (reheat before serving).

Freezer

Wrap individually and freeze up to 3 months. Thaw overnight or microwave 30 seconds.

Nutritional Information (Approximate Per Muffin)

Calories: 240
Carbohydrates: 32g

Fat: 11g
Protein: 4g
Sugar: 18g

Values vary based on ingredient choices.

Common Baking Questions

Why are my muffins dense?

Likely overmixed batter.

Why are they dry?

Bananas weren’t ripe enough or baked too long.

Can I make mini muffins?

Yes. Bake 10–12 minutes.

Can I make this into banana bread?

Yes. Bake in a loaf pan at 350°F for 50–60 minutes.

Best Chocolate Chips to Use

High-quality semi-sweet chocolate chips melt beautifully. Brands known for reliable baking performance include:

Nestlé
Ghirardelli

Mini chocolate chips also distribute more evenly throughout the batter.

Serving Ideas

These muffins pair beautifully with:

Fresh fruit
Greek yogurt

Coffee or tea
A drizzle of warm peanut butter

They also make an easy grab-and-go breakfast option.

Why This Recipe Works

The combination of mashed bananas, balanced sugars, and the right fat ratio creates a muffin that is:

Soft but structured
Sweet but not overwhelming

Rich but not greasy

The chocolate chips add pockets of melted goodness that elevate a classic banana muffin into something truly indulgent.

Final Thoughts

These Banana Chocolate Chip Muffins are soft, flavorful, and guaranteed crowd-pleasers. They’re perfect for using up ripe bananas and turning them into something warm, comforting, and bakery-worthy.

Bake a batch once, and you’ll understand why this recipe becomes a household favorite.

Banana Chocolate Chip Muffins (Soft, Moist & Bakery-Style)

Author: WAFA LI

Print Recipe

Instructions

Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
Mix wet ingredients: In another bowl, mash bananas. Stir in sugar, egg, oil, and vanilla until smooth.
Combine: Add dry ingredients to wet; stir just until moistened. Fold in chocolate chips.

Fill: Divide batter evenly among muffin cups (fill almost to top for tall domes). Sprinkle with extra chips if desired.
Bake 18–22 minutes, until a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.

💡 Pro Tips:
– Use very ripe bananas (lots of brown spots!) for maximum sweetness and moisture.
– For extra fluffiness, let batter rest 10 minutes before baking.
– Store in an airtight container up to 3 days or freeze for 2 months.

Prep Time & Nutrition (per muffin, makes 12):