Marcie’s Banana Chocolate Chip Muffins

Name: Marcie's Banana Chocolate Chip Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1/2 cup sugar; 1/2 cup packed brown sugar; 2 large eggs, room temperature; 1-1/4 cups mashed ripe bananas (about 3 medium); 1 teaspoon vanilla extract; 1-1/2 cups white whole wheat flour; 1/2 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sour cream; 1/2 cup 2% milk; 3/4 cup miniature semisweet chocolate chips, divided

Total Time Prep: 25 min. Bake: 20 min.

Yield 1-1/2 dozen

Contest Winner

Test Kitchen Approved

I’ve got a super moist muffin that’s a big hit at our house—tender inside and lightly crisp outside. I use mini muffin tins to make them fun size. —Marcie Trebe, Santa Rosa, California

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1-1/4 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
1-1/2 cups white whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
1/2 cup 2% milk
3/4 cup miniature semisweet chocolate chips, divided

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla.
In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm.

I’ve got a super moist muffin that’s a big hit at our house—tender inside and lightly crisp outside. I use mini muffin tins to make them fun size. —Marcie Trebe, Santa Rosa, California

Recipe Creator