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Banana Chocolate Chip Muffins

Banana chocolate chip muffins with a tall, bakery-style dome and melted chocolate chips mixed through the moist crumb. This easy muffin recipe bakes up golden and rich with chocolate chips pressed across the top.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour Measure and level for best dome.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 3 ripe bananas Mash until smooth with a few small lumps okay.
  • 0.33 cup butter Melt and cool slightly before mixing.
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.33 cup milk
Chocolate
  • 1 cup semi-sweet chocolate chips Use 1 cup in the batter and the rest for pressing on top.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners, keeping liners snug in each cup for clean release.
Mix wet ingredients with bananas
  1. Whisk melted butter, sugar, egg, vanilla extract, and milk into mashed ripe bananas until smooth, with no streaks visible.
Combine dry ingredients
  1. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined, stopping as soon as the flour disappears.
Add chocolate chips
  1. Fold in 1 cup semi-sweet chocolate chips, distributing them evenly so some chips remain visible in the batter.
Fill and top
  1. Fill muffin cups about 3/4 full and press remaining semi-sweet chocolate chips into the tops of each muffin so they stay on during baking.
Bake
  1. Bake for 18–22 minutes at 375°F until domed, golden, and a toothpick inserted in the batter area comes out clean.
Cool
  1. Cool in the tin for 5 minutes before transferring muffins to a rack, so the crumb sets without sticking.

Notes

For taller, bakery-domed muffins, keep the batter thick—mix only until just combined and avoid over-stirring after adding flour. Store at room temperature in an airtight container for up to 2 days or refrigerate up to 4 days; freeze up to 2 months (reheat briefly in a 350°F oven). If you want a dairy-free swap, use plant-based butter and any milk substitute in the same amount.