Bakery Style Jumbo Banana Muffins with Chocolate Chips
Get ready to enjoy the best jumbo banana muffins ever! Moist, fluffy, and packed with chocolate chips and you don't need a mixer.
Servings: 5 muffins
Calories: 786kcal
Equipment
- Jumbo Muffin Pan
- Large Mixing Bowls
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Spoons
Ingredients
- ½ cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups mashed bananas about 3-4 medium bananas
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 425°Fahrenheit/218°Celsius and adjust the rack to be in the middle of the oven. Grease a jumbo muffin pan.
- Melt the butter in a microwave safe bowl.½ cup unsalted butter
- In a small or medium bowl, whisk the flour with the salt, baking soda, baking powder, nutmeg and ground cinnamon. Set aside.1 ¾ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg
- Pour the light brown sugar and granulated sugar into the cooled butter and whisk together.½ cup light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.1 ½ cups mashed bananas, 2 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract
- Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
- Stir in the chocolate chips, but keep a few to the side.1 cup chocolate chips
- Pour the banana muffin batter into your prepared liners to the top then sprinkle over the extra chocolate chips.
- Bake in the preheated oven for 5 minutes, then lower the temperature (without opening the door) to 350/175 and bake for an extra 20-25 minutes.
- Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Salt which is too salty for this!
Sour Cream: if you don't have sour cream, use full-fat yogurt or Greek yogurt.
Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for five days.
Freezing: freeze baked and cooled muffins in a freezer bag. Let them thaw in the fridge or at room temperature.
Nutrition
Calories: 786kcal | Carbohydrates: 115g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 812mg | Potassium: 477mg | Fiber: 3g | Sugar: 71g | Vitamin A: 815IU | Vitamin C: 6mg | Calcium: 138mg | Iron: 3mg
