Moist, Bakery-Style Banana Chocolate Chip Muffins (One-Bowl

• порції: 12 servings
• активний час: 15 minutes
• загальний час: 38 minutes

Інгредієнти

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted

2 large eggs, room temperature

1 teaspoon vanilla extract

1 1/2 cups very ripe mashed bananas (about 3-4 bananas)

1/2 cup milk (whole or 2%)

1 cup semi-sweet chocolate chips, divided

Напрямки

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. This high initial heat helps create tall tops.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.

In a separate medium bowl, whisk together the melted butter and sugar until combined.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the mashed ripe bananas and milk to the wet ingredients. Mix until just combined. Do not overmix.

Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. A few streaks of flour are fine. Overmixing makes dense muffins.

Gently fold in 3/4 cup of the chocolate chips.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the batter.

Bake at 400°F (200°C) for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. This temperature change is key for tall tops.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.