Banana Chocolate Chip Muffins shaped for make-ahead mornings, brunch, or easy daytime meals.
Morning-Ready Banana & Chocolate Muffins
Tender, banana-sweet muffins studded with melty semi-sweet chips — built to be baked ahead and pulled out for easy breakfasts, brunches, or lunchboxes.
There’s a comforting, very specific smell to these muffins as they bake: ripe banana sweetness, browned butter notes, and hot chocolate beginning to soften into little pools. Priya Lane developed this recipe for Sunrise & Crumb with make-ahead mornings in mind, and the result is a small batch (four generous muffins) with crackly, golden tops and a soft, pillowy crumb underneath.
The texture comes from a simple balancing act: mashed banana for moisture and flavor, a touch of melted butter and milk for tenderness, and a combo of granulated and light brown sugar for sweetness plus a whisper of caramel chew. Baking powder and baking soda give a gentle lift, so you only stir the batter until just combined — overmixing will tighten the crumb. Fold in most of the semi-sweet chips so each bite gets pockets of chocolate; save a few to sprinkle on top for pretty, glossy winks.
These muffins are made to be practical as well as delicious. Bake them at 375°F for about 20 minutes, let them cool briefly in the tin, then transfer to a wire rack. They’re ideal for packing into lunchboxes or arranging on a brunch spread, and because it’s a small batch, you can easily double the recipe when you want more on hand.
A few easy finishing touches make everyday mornings feel a little special: warm a muffin for a few seconds in the microwave to revive the melty chips, or split one and toast it lightly. The balance of banana, brown-sugar warmth, and chocolate keeps every bite familiar and satisfying — exactly the sort of thing worth waking up for.
Ingredients
How to Make Banana Chocolate Chip Muffins
- Preheat the oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the egg, melted butter, milk, and vanilla extract and whisk until blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
- Divide the batter evenly among the 4 prepared muffin cups (about 1/2 to 2/3 cup batter per cup for full-sized muffins). Smooth tops and press reserved chips on top.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or to warm if serving immediately).
- Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 2 months. Reheat 20–30 seconds in the microwave from thawed for a quick make-ahead breakfast.
Recipe Card
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the egg, melted butter, milk, and vanilla extract and whisk until blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
- Divide the batter evenly among the 4 prepared muffin cups (about 1/2 to 2/3 cup batter per cup for full-sized muffins). Smooth tops and press reserved chips on top.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or to warm if serving immediately).
- Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 2 months. Reheat 20–30 seconds in the microwave from thawed for a quick make-ahead breakfast.
Nutrition
- Carbohydrates
- 97
- Saturated Fat
- 16.1
- Sodium
- 460
- Fiber
- 3.7
- Unsaturated Fat
- 15.2
- Protein
- 9
- Fat
- 31
- Cholesterol
- 90
- Trans Fat
- 0.2
- Calories
- 657
- Sugar
- 52