Indulge in the irresistible aroma and delightful taste of these soft and moist banana chocolate chip muffins! Made with simple, everyday ingredients, this recipe delivers perfectly textured muffins bursting with the sweetness of ripe bananas and the satisfying crunch of chocolate chips. Forget dry, crumbly disappointments; this recipe guarantees a consistently delicious batch, perfect for breakfast, brunch, or an afternoon treat. They're equally enjoyable on their own or paired with a warm beverage.
These muffins are surprisingly easy to make, even for novice bakers. The straightforward instructions and helpful tips will guide you through each step, ensuring a successful baking experience every time. Ready to create a batch of these delectable treats? Let's dive into the step-by-step instructions below!
Tools Needed
- Hand whisk
- Mixing bowls
- Muffin liners
- Muffin tray
- Oven/OTG
Ingredients
- Bananas: 3 small
- Melted Butter: 1/4 cup
- Powdered Sugar: 1/2 cup (granulated) + 1/2 cup (brown)
- Curd (yogurt): 2 tablespoons
- Vanilla Essence: 1 teaspoon
- All-purpose Flour: 1 1/2 cups
- Baking Powder: 1 teaspoon
- Baking Soda: 1/4 teaspoon
- Salt: a pinch (optional, if using unsalted butter)
- Chocolate Chips: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Wet and Dry Ingredients
- Mash the bananas well. All ingredients should be at room temperature.
- In a bowl, combine mashed bananas, melted butter, powdered sugar (both granulated and brown), curd, and vanilla essence. Mix well until smooth.
- Add the egg and mix thoroughly.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt (if using).
Step 2. Combine and Bake
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Fold in the chocolate chips.
- Fill the muffin liners about ¾ full with batter.
- Preheat oven/OTG to 170° Celsius (340° Fahrenheit) for 10 minutes.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
Step 3. Cool and Serve
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Tips
- Overripe bananas work best for a sweeter and more flavorful muffin.
- Don't overmix the batter; this can result in tough muffins.
- Muffins can be stored at room temperature for 3-4 days or in the refrigerator for longer.
Nutrition
- N/A
FAQs
1. Can I use overripe bananas?
Absolutely! Overripe bananas are ideal for these muffins as they're sweeter and contribute to a moister texture. The riper, the better!
2. What can I substitute for the chocolate chips?
Feel free to use other mix-ins like chopped nuts, raisins, or even blueberries. Get creative and personalize your muffins!
3. How do I store leftover muffins?
Store your muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Enjoy your freshly baked, soft and moist banana chocolate chip muffins! These delightful treats are perfect for any occasion, from a casual breakfast to a special gathering. We hope you’ll enjoy baking and sharing these delicious muffins with friends and family.