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The Ultimate Moist Chocolate Chip Banana Muffins with Brown Butter Swirl

A stack of three freshly baked Chocolate Chip Banana Muffins with melted chocolate chips on top.
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A recipe for making moist, bakery-style chocolate chip banana muffins featuring a rich brown butter swirl.

Ingredients

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  • 1/2 cup (113g) unsalted butter, browned and cooled slightly
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (about 3 medium) mashed ripe bananas (about 300g)
  • 1/2 cup buttermilk (or milk mixed with 1/2 teaspoon lemon juice)
  • 1 cup (170g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the milk solids turn golden brown and smell nutty. Immediately pour the browned butter into a heatproof bowl to cool slightly.
  3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until pale and slightly thickened, about 2 minutes. Whisk in the vanilla extract.
  5. Stir the mashed bananas and buttermilk into the egg mixture until just combined.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  7. Gently fold in 3/4 cup of the chocolate chips.
  8. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  9. Drizzle about 1/2 teaspoon of the slightly cooled brown butter over the top of each muffin. Use a toothpick to gently swirl the butter into the batter.
  10. Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
  11. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, use very ripe bananas (mostly black peel).
  • To substitute buttermilk, mix 1/2 cup of whole milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can substitute milk chocolate or dark chocolate for semi-sweet chips. For a different texture, use chopped chocolate bars instead of chips.
  • For bakery-style tops, bake at 400°F for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
  • To store, keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap cooled muffins individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://spoonfulsnap.com/chocolate-chip-banana-muffins-recipe/