Bakery Style Banana Chocolate Chip Muffins are sky high, moist, and flavorful! These soft, tender muffins are dotted with chocolate chips, full of sweet banana flavor, and finished with a crunchy sugar top. You'll love these simple, yet delicious, bakery style muffins!
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I just know that you'll absolutely these incredible bakery style chocolate chip banana muffins. They're JUMBO, fluffy, moist, tender, and have that signature bakery quality look.
Best of all, this recipe is so simple, can be made in just one bowl, and takes less than 45 minutes total. Perfect for a breakfast or brunch treat!
For more banana recipes, try this dairy free banana bread, single serve banana muffin, or this amazing apple pie banana bread!
Why You'll Love This Recipe
- These banana muffins are JUMBO sized
- They're full of sweet banana flavor
- Loaded with chocolate chips (obviously a perk)
- They take less than 45 minutes from start to finish
- Made in one bowl, so minimal dishes for you!
Ingredients Needed
*for the full list of ingredients and measurements, see recipe card below*
- Bananas: Make sure your bananas are SUPER ripe for the best flavor. The browner the better (unless they're bad) for these muffins!
- Butter: I typically use salted butter in all of my recipes, but that can easily be substituted with unsalted butter if that's what you have.
- Sugar: You'll need regular granulated sugar here. Please do not try and substitute with brown sugar or a sugar alternative.
- Eggs: Always use large eggs unless a recipe states otherwise. Take them out of the fridge about 60 minutes before you plan on baking so they're at room temperature.
- Sour cream: For the best flavor, use full fat sour cream and make sure it's at room temperature.
- Vanilla: ALWAYS (can't stress this enough) use a good quality vanilla extract! It really makes all the difference in flavor.
- Flour: I tested these bakery style muffins with all purpose flour and they worked great. See FAQs if you're gluten free!
- Baking powder/soda: In order to get that domed bakery style muffin top, you need to add in the baking powder and baking soda to help it rise.
- Chocolate chips: Good quality chocolate chips are a MUST for these muffins. I really like Ghirardelli but Nestle or Guittard are great as well.
How To Make Bakery Style Banana Chocolate Chip Muffins
STEP ONE: Preheat oven to 425°F and line a jumbo muffin pan with 6 paper liners
STEP TWO: In a large mixing bowl, stir together melted butter, mashed bananas, and sugar.
STEP THREE: To the butter/banana mixture, add in the eggs, vanilla, and sour cream. Mix until well combined
STEP FOUR: Next, you're going to add the dry ingredients into the mixing bowl of wet ingredients and gently mix until no traces of flour remain.
STEP FIVE: Finally, pour the chocolate chips into the banana muffin batter and fold them in until evenly distributed.
STEP SIX: Use a large ice cream scoop to scoop the chocolate chip banana muffin batter into your prepared liners. Fill each muffin cup to the top.
STEP SEVEN: Place the muffins into the oven and bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
STEP EIGHT: Finally, carefully take the bakery style muffins out of the oven and allow them to cool on a wire rack before serving.
Expert Baking Tips
- Start with room temperature ingredients: This is key in order to achieve that domed top.
- Use over ripe bananas: Over ripe bananas not only are sweeter, but they also improve the texture of the muffin.
- Don't over mix: Try not to overmix the batter once the flour is added in. Mix only until no traces of flour remain.
- Fill the muffin cups to the top: Really fill the muffin cups to the brim with batter so that you can achieve that bakery style appearance!
- Follow the baking process: Don't skip the first 425°F bake time then lowering the temp. This is important because the initial shock of high heat helps the muffins rise quickly.
Frequently Asked Questions
Yes, you can! Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for 11-12 more minutes.
You can make mini muffins as well! Line a mini muffin pan with paper liners and fill them with batter. Bake at 350°F for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Try and use a good quality chocolate chip for the absolute best results! A few of my favorites are Ghirardelli, Guittard, or chopping up a dark chocolate bar!
Here's a few tips:
1. Use room temperature ingredients. (truly makes all the difference)
2. Fill the muffin tins to the top, this will create that beautiful dome.
3. Make sure baking powder isn't expired before using!
Do make gluten free bakery style chocolate chip banana muffins you'll need to substitute the all purpose flour with Bob's Red Mill 1:1 Gluten free all purpose flour with xanthan gum.
Another tip, before baking, allow the gluten free muffin batter to rest for 10 minutes to help the flour hydrate.
Storing and Freezing Instructions
Storing:
Store leftover banana chocolate chip muffins in an airtight container at room temperature for up to 4 days.
These can be stored in an airtight container in the fridge for up to 1 week, but they're best served and enjoyed at room temperature.
Freezing:
To freeze, wrap muffins individually in plastic wrap and again in aluminum foil, then place into a freezer safe bag. Freeze for up to 2 months.
Thaw to room temperature, serve with coffee or tea, and enjoy!
a quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Muffins You'll Love!
- Pumpkin banana muffins
- Dairy free blueberry muffins
- Copycat Starbucks blueberry muffins
- Single serve banana bread
Did you make these incredible bakery style banana chocolate chip muffins? If so, I would greatly appreciate you leaving a comment and star rating down below.
Additionally, follow me on Instagram (@coleinthekitchen), Pinterest, Facebook, or sign up for emails so you never miss a new recipe!
Happy Baking!
PrintBakery Style Banana Chocolate Chip Muffins
Bakery Style Banana Chocolate Chip Muffins are sky high, moist, and flavorful! These soft, tender muffins are dotted with chocolate chips, full of sweet banana flavor, and finished with a crunchy sugar top. You'll love these simple, yet delicious, bakery style muffins!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 6 Large Muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Ingredients
- 350g mashed overripe banana (about 3-4 medium/large bananas)
- 113g (1 stick) melted butter
- 160g white granulated sugar
- 2 large eggs- room temperature
- 2 teaspoons vanilla extract
- 60g full fat sour cream- room temperature
- 280g all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 200g semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F and line a jumbo muffin pan with 6 paper liners
- In a large mixing bowl, use a wooden spoon to stir together the melted butter, mashed bananas, and granulated sugar.
- To the bowl of bananas, butter, and sugar, add in both eggs, vanilla extract, and sour cream. Mix until well combined
- Next, you're going to add the flour, baking powder, baking soda, and salt into the bowl of wet ingredients and gently mix until no traces of flour remain. (a rubber spatula is helpful!)
- Finally, pour the chocolate chips into the banana muffin batter and fold them in until evenly distributed.
- Using a large cookie scoop, scoop the batter into your prepared liners. Filling each muffin cup to the top. Sprinkle a pinch of sugar on top of each muffin.
- Place the muffins into the oven and bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Finally, carefully take these bakery style banana muffins out of the oven and allow them to cool completely on a wire rack before serving.
Notes
- Start with room temperature ingredients: This is key in order to achieve that domed top.
- Use over ripe bananas: Over ripe bananas not only are sweeter, but they also improve the texture of the muffin.
- Don't over mix: Try not to overmix the batter once the flour is added in. Mix only until no traces of flour remain.
- Fill the muffin cups to the top: Really fill the muffin cups to the brim with batter so that you can achieve that bakery style appearance!
- Follow the baking process: Don't skip the first 425°F bake time then lowering the temp. This is important because the initial shock of high heat helps the muffins rise quickly.
- Storing: Keep leftovers in an airtight container at room temperature for up to 4 days or in the fridge for 1 week.
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