The only thing better than banana muffins is jumbo banana muffins! These bakery-style banana muffins are packed with chocolate chips. They're made in one bowl and you don't even need a mixer! Plus, I've got a couple of tricks to get sky-high muffin tops.

A close up of a two jumbo banana muffins with chocolate chips stacked on top of each other, the muffin on top has a bite taken out of it.

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Like 99% of you, I've always got some bananas on my kitchen counter that should have been eaten already (whoops). But that means it's time to make banana bread or banana muffins!

These jumbo banana muffins are based on my fave chocolate chunk banana muffin recipe and banana raspberry muffins, but EXTRA big. They use the same tried and tested banana muffin recipe that gives you super soft and moist banana bread muffins.

If you still have too many overripe bananas in your kitchen, try my banana bread with pecans, mini muffins, or banana pudding in a jar.

Why I can't get enough of this recipe!

Simple Recipe: this is a super easy recipe, and the fact that it's made with just a bowl and a whisk is even easier! No fancy equipment is needed for this one.
One Bowl: now, you know I LOVE a recipe that uses minimal equipment or bowls because it means less cleanup!
Super Moist: thanks to sour cream, these jumbo muffins are extra moist and soft.

Grab Your Ingredients

All the ingredients needed to make jumbo banana muffins, weighed out into small bowls.

Large Ripe Bananas: I mean, kind of an obvious one! Make sure to use bananas with lots of freckles and brown spots. Not only are they going to be easier to mash because they're softer, but they also have a stronger banana flavor and are sweeter.
Brown Sugar: I've tested this recipe with both light brown and dark brown sugar. If you use brown sugar, just note that the muffins will be darker in color.
Sour Cream: I love adding sour cream to baked goods. It'll add more moisture to the banana muffins!
Leaveners: I'm using a combo of baking soda and baking powder. The baking soda will react with both the brown sugar and the sour cream, while the baking powder is going to give the muffin tops that kick to make them super tall.
Cinnamon: I love a lightly spiced muffin so I'm adding a dash of cinnamon and nutmeg!
Unsalted Butter: I usually use unsalted butter in baking so I can control the level of salt. Melting the butter means we don't need to use a stand mixer (yay!) as we aren't going with the traditional creaming method.

Substitutions & Additions

Sour Cream: swap out the sour cream for an equal amount of full-fat yogurt.
Nuts: if you want more of a banana nut muffin vibe, swap out the chocolate chips for chopped walnuts or pecans (or both, I'm not stopping you!). Next time I make these I'm definitely doing a combo of chocolate chips and walnuts for jumbo banana nut muffins!

How to Make This Recipe

A bowl with a whisk, inside is melted butter and sugar.

Step 1: Preheat your oven to 425°Fahrenheit and grease a jumbo muffin pan (or use jumbo muffin liners if you have them). Melt the butter in a microwave safe bowl, then pour the light brown sugar and granulated sugar into the melted butter. Whisk until smooth.

Step 2: In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, and ground cinnamon.

Banana muffin batter in a large glass bowl.

Step 3: Add the eggs, sour cream, vanilla extract, and mashed bananas to the wet ingredients. Mix, it'll be a bit lumpy because of the bananas but that's fine!

Banana chocolate chip muffin batter in a bowl.

Step 4: Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until just combined. Stir in the chocolate chips.

Unbaked chocolate chip banana muffins in a muffin pan.

Step 5: Pour or scoop with a large cookie scoop the banana muffin batter into the greased muffin tray. Fill them to the very top!

A close up of chocolate chip banana jumbo muffins in a basket.

Step 6: Bake in the preheated oven in the middle rack for 5 minutes, then without opening the oven door, lower the oven temperature to 350°Fahrenheit and bake for an additional 20-25 minutes. Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack.

A close up of a jumbo banana chocolate chip muffin with a bite taken out of it.

My Top Baking Tips for Muffins

Oven Door: Don't open the oven door when you're changing the oven temperature! The initial high temperature is going to activate the baking powder, helping the muffins to have a high-top. We then decrease the oven temperature (without opening the door!) so the muffins can continue cooking without burning.
Fill to the Top: I know a lot of muffin recipes say only fill three-quarter full, but we are going for JUMBO muffins people! So make sure to fill to the top.
Extra Chocolate Chips: I love adding extra chocolate chips to the top of the muffins (come on, who doesn't) but I find that chocolate chips can easily get a bit burnt. What I like to do for this picture perfect bakery-style muffins is add the chocolate chips as soon as they're out of the oven!

Serving Suggestions

Brunch Spread: if you make a brunch spread with these jumbo banana muffins, apple waffles, some fresh fruit, and brown butter cinnamon rolls, please invite me.

Storage & Freezing

Keep these muffins in an airtight container at room temperature (if it's cooler weather, or in the fridge if it's hot) for up to 2 days.

To freeze, place in a freezer bag or freezer-safe container in the freezer for up to 2 months. Let thaw overnight in the fridge before enjoying!

Try these breakfast recipes next!

Ella from Alpine Ella is holding a cake stand with cupcakes on it.

Made This Recipe?

Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!

Thank you!

Ella