Bakery-Style Banana Chocolate Chip Muffins

One of my favorite things to do is make baked goods. I like to make something where it results in a lot of the finished product, because not only do my husband and I like to enjoy them, but I like to bring some to my mom’s house for her to enjoy.

A particular baked item I like to make is Bakery-Style Banana Chocolate Chip Muffins.  They’re moist, have a big muffin-y top and they usually go pretty fast!  So, here is the recipe for these delightful muffins.

Bakery-Style Banana Chocolate Chip Muffins


2 1/2 cups All-Purpose Flour
1 Tbsp. Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 Cup (1 stick) Unsalted Butter
1 cup Brown Sugar (packed)
2 Jumbo Eggs
1 cup 2% Milk
1 Tbsp. Pure Vanilla Extract
1 1/2 cup Chocolate Chips
3 Large Ripe Bananas


  1.  Preheat oven to 425 Degrees.
  2. Spray a muffin tin with cooking spray.
  3. Melt the 1/2 Cup (1 stick) unsalted butter in the microwave in a small bowl.  Set aside to cool.
  4. In a medium bowl, mash the bananas until they are almost like a thick liquid.  Set aside.
  5. In a large bowl, toss together the flour, baking powder, baking soda and salt.
  6. In a medium bowl using a hand-mixer on medium speed, beat together the melted butter, the brown sugar, eggs, milk and vanilla for a couple of minutes.
  7. Add the wet ingredients to the dry ingredients and fold until combined (don’t over-mix!)
  8. Fold in the mashed banana.
  9. Fold in the chocolate chips.
  10. Divide the batter into the muffin cups so that each one is completely filled (this will help create the full muffin tops).
  11. Bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and bake for another 15 minutes.
  12. Remove from oven and let cool for at least 15 minutes.
  13. You may have batter left over, so bring the oven back up to 425 degrees, spray the muffin tin again, or spray an unused second muffin tin and fill the cups until you run out of batter.  Bake these as you did with the first batch, lowering the heat after 5 minutes.

Notes:  These muffins are best when eaten within the first couple of days after baking them, but they’ll store nicely in an air-tight container for 5 to 6 days.

These are great if you’re making something for a bake sale, or if you’re going somewhere where people are each bringing food. They’re always a hit!



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