Ingredients
Scale
- 3 large overripe bananas, mashed (about 1.5 cups)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 2 tablespoons Greek yogurt or sour cream
Instructions
- Step 1: Preparation and Oven Calibration Preheat your oven to 425°F (218°C). This high initial temperature is the secret to the bakery dome. Line a 12-count muffin tin with paper liners or grease them thoroughly with non-stick spray. Mash your overripe bananas in a small bowl until mostly smooth but with a few small chunks left for texture.
- Step 2: Mixing the Wet Ingredients In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg, vanilla extract, and Greek yogurt. Whisk vigorously until the mixture is smooth. Stir in the mashed bananas until they are evenly distributed throughout the liquid base.
- Step 3: Combining the Dry Ingredients In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Sifting helps prevent flour clumps and ensures the leavening agents are perfectly distributed. Gently toss half of your chocolate chips into the flour mixture; this prevents them from sinking to the bottom of the muffins during baking.
- Step 4: Folding the Batter Pour the dry ingredients into the wet ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as you see no more streaks of dry flour. Overmixing at this stage will lead to tough, rubbery muffins. Fold in the remaining chocolate chips with the last few strokes.
- Step 5: Filling and Baking Divide the batter evenly among the 12 muffin cups, filling them almost to the very top. Sprinkle a few extra chocolate chips on top of each muffin for a professional look. Place the tin in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the heat to 350°F (175°C) and bake for another 15-17 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Cook Time: 37 minutes