Can I make regular sized muffins instead of jumbo?

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.

Am I able to make these into mini chocolate chip banana muffins?

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.

What kind of chocolate chips are the best for these bakery style muffins?

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!

How do I make my muffins rise higher?

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!

How do I make these gluten free?

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.

Bakery Style Banana Chocolate Chip Muffins

Name: Bakery Style Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 200g semi-sweet chocolate chips

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!

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 minutes
Yield: 6 Large Muffins 1x
Category: Muffins
Method: Baking
Cuisine: American

Ingredients

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

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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.

Find it online: https://www.coleinthekitchen.com/bakery-style-banana-chocolate-chip-muffins/