I have tried dozens and this is the absolute best banana muffin recipe. Fluffy tender muffins, speckled with chocolate chips and a few secret ingredients make these muffins the very best.
Jump to:
Ingredients
There are a couple of secret ingredients to this amazing banana muffin recipe. The first one being sour cream, which makes these muffins incredibly moist and tender, without being dense or stodgy. The second secret ingredient is a little bit of lemon zest. Trust me when I tell you that the lemon zest in this muffin recipe is what truly sets them apart!
- Very ripe bananas
- Unbleached flour
- Sugar
- Butter
- Sour Cream
- Eggs
- Vanilla
- Lemon Zest
- Chocolate Chips
See recipe card for quantities.
Instructions
Mix banana and sour cream until smooth. Then add eggs, vanilla, and lemon zest. I usually do this in my stand mixer, with the paddle attachment. You can also do it by hand with a whisk.
Add softened butter into the flour mixture, and stir until combined.
Add the banana mixture in two separate parts to the flour/butter mixture. After each addition, mix for 20-30 seconds.
Lastly, add in chocolate chips. Scoop the batter into the lined muffin tins, I like to use this kind of cookie scoop, you'd be amazed how much easier it is than a spoon.
Hint: Slightly mash the bananas before you mix them with the sour cream. This will make it easier for the ingredients to come together smoothly.
Variations
Banana muffin recipes are pretty universal in the belief that chocolate chips make them beloved by almost anyone. However, if you would like to add nuts to your muffins, you may do so! I have tried these with both pecans and walnuts and think both worked well. My particular favorite was adding toasted pecans and chocolate chips, that just brought these delicious muffins over the top.
- Pecans - instead of chocolate chips, or in addition to.
- Walnuts- again, you can add these instead of chocolate chips, or both. Totally up to you!
- Raisins - this is sort of old-fashioned, but raisins are an excellent option as well, and you can also add them in with nuts for a bit of crunch and sweetness. You really cannot go wrong here.
Equipment
This recipe is best made with a stand mixer or electric hand mixer, but you can absolutely make it by hand. You may need to give it some elbow grease but if you are without an electric mixer don't despair! You will also need:
- Jumbo muffin tin- these are my favorite
- Jumbo paper muffin liners - this brand is great, these are also wonderful
Storage
Store the muffins in an air-tight container on the counter for about 4 days. It helps to line the container with paper towels and place a few saltine crackers in with it to absorb moisture and stave off mold.
These muffins are great stored in the freezer! I typically place mine in air-sealed bags for up to 3 months. If you have a vacuum sealer you can probably get even longer in the freezer.
Once you remove them from the freezer, you can allow them to come to room temperature on the counter, or heat them briefly in the oven at 400 degrees F for 2-3 minutes, or in the microwave for 20-30 seconds.
Top tip
Fill the muffin liners to the top with batter! Do not over-fill the tins, but fill them all the way up so that you get a beautiful dome-top in the oven.
FAQ
NO. It's tempting to want to use "new" bananas in this recipe but don't do it! You need very ripe bananas to achieve the perfect texture and sweetness. If you want your bananas to ripen quickly, try placing them in a paper bag and closing it tightly. Leave them on the counter and in a day or two they will be brown and spotted to perfection.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Banana Muffin Recipe
Equipment
- 2 Jumbo muffin tins
- 12 Jumbo muffin paper liners
Ingredients
- 4 very brown bananas medium sized
- 1 cup sour cream
- 4 eggs
- 4 teaspoon lemon zest
- 3 teaspoon vanilla extract
- 3 cups flour
- 1 ¼ cups sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ sticks unsalted butter softened
- 1 ½ cups semi sweet chocolate chips or dark chocolate
Instructions
- Heat oven for at least 20 minutes before baking at 350℉. Slightly mash the ripe bananas with a fork or potato masher.
- Mix mashed banana and sour cream together until smooth. Then add in eggs, lemon zest and vanilla. Whisk until very smooth and almost lump free. It will be a loose liquid at this stage.
- In a bowl of a stand mixer with a paddle attachment mix flour, sugar, baking soda, baking powder, and salt for one minute.
- Add softened butter into flour mixture, along with half of the liquid mixture. After 30 seconds of mixing, add the other half of liquid mixture.
- Once the entire batter is well mixed, add the chocolate chips and mix for another 30 seconds.
- Using a large cookie scoop, scoop batter into lined muffin tins. The muffins should be filled to the top of the pan, but not overfilled, about two scoops to each liner.
- Bake muffins in oven for 25-30 minutes, rotating the pans halfway through. The muffins are done when a toothpick comes out clean.
Food safety
- When turning muffins in the oven, use an oven mit to carefully do so.
- Use a toothpick or cake pick to check the center of the muffins are cooked through
Comments
No Comments