Bakery Style Banana Chocolate Chip Muffins

overhead photo of Bakery Style Banana Chocolate Chip Muffins.

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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!


Units Scale
  • 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 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 200g semi-sweet chocolate chips


  1. Preheat oven to 425°F and line a jumbo muffin pan with 6 paper liners
  2. In a large mixing bowl, use a wooden spoon to stir together the melted butter, mashed bananas, and granulated sugar.
  3. To the bowl of bananas, butter, and sugar, add in both eggs, vanilla extract, and sour cream. Mix until well combined
  4. 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!)
  5. Finally, pour the chocolate chips into the banana muffin batter and fold them in until evenly distributed.
  6. 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.
  7. 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.
  8. Finally, carefully take these bakery style banana muffins out of the oven and allow them to cool completely on a wire rack before serving.


  • 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.