Breads & Muffins
Chocolate Chip Banana Muffins
Tall, domed banana muffins loaded with semi-sweet chocolate chips. The hot oven start is what gives them that bakery rise.
These are the muffins to make when the bananas on the counter have gone completely speckled. Sour cream keeps the crumb soft, an hour of resting lets the flour hydrate, and the two-temperature bake gives a tall domed top instead of a flat one. Do not open the oven during the temperature drop.
Ingredients
12 muffins
For the muffins
Method
- 1
Mash the bananas and mix with both sugars.
- 2
Add the egg and mix for 2 to 3 minutes until light and pale.
- 3
Mix in the melted butter, vanilla and sour cream or Greek yogurt.
- 4
Combine the flour, baking soda, baking powder, salt and cinnamon separately.
- 5
Gently fold the dry ingredients into the wet mixture, then fold in the chocolate chips. Do not overmix.
- 6
Let the batter sit at room temperature for 1 hour.
- 7
Divide into a lined muffin pan and top with extra chocolate chips.
- 8
Preheat the oven to 425°F (220°C) and bake for 5 minutes.
- 9
Without opening the oven, reduce to 375°F (190°C) and bake for another 15 minutes.
- 10
Let cool and enjoy.
Baker’s notes
- Use bananas so ripe the skins are nearly black. That is where the sweetness and moisture come from.
- The 1-hour rest is not optional. It hydrates the flour and gives a softer, taller muffin.
- Do not open the oven when you drop the temperature, or the muffins will sink in the middle.
Bake this next
All recipes
Hot Cocoa Marshmallow Cookies
Double cocoa cookies stuffed with a whole marshmallow, so every bite pulls apart into a gooey hot cocoa centre. Makes nine.
Coraline Cinnamon Rolls
Blue and purple swirled cinnamon rolls with crushed Oreos in the filling, thick vanilla frosting and star sprinkles on top.
Peppermint Chocolate Cookies
Cocoa cookies with chocolate chips and chopped peppermint chocolate pressed into the tops while they are still warm.