Chocolate Chip Banana Muffins
Perfectly moist and delectable bakery-style chocolate chip banana muffins are the best way to start your day! Nothing says breakfast like banana bread and chocolate chips. These bakery-style muffins are filled with chocolate chips and topped with sugar for that extra crunch. They are easily made dairy and egg-free.
HOW TO TELL IF BANANAS ARE RIPE
When you think of eating a ripe banana, you want it to be perfectly yellow and not too soft. But for baking purposes, this is not the case. Instead, you want the bananas you are ready to throw out because they are too brown and soft. These are considered ripe bananas for baking!
BAKERY-STYLE MUFFINS ARE:
- larger size in size than typical muffins
- big muffin tops
- moist and dense inside
- crunchy sugary outside
- adaptable for any flavor
TIPS FOR MAKING BAKERY-STYLE MUFFINS
- Cornstarch is essential for bakery-style muffins. Cornstarch helps the muffins rise and helps with the muffins' overall soft texture.
- Dairy-free buttermilk aids in creating a soft and light muffin texture. You can make your dairy-free buttermilk by mixing dairy-free milk and vinegar. Allow the mixture to sit, and you will see the mixture thicken.
- You can add any type or size of dairy-free chocolate chips, but I like to do minis. When I use minis, you can pack even more chocolate chips into each muffin!
- While it is optional, I highly recommend topping each muffin with granulated sugar. It provides that extra outer crunch that bakery-style muffins have.
- Once the batter is mixed, place a towel over the bowl and allow the mixture to sit as the oven preheats. This step is crucial to those large tops on your muffins! It will enable the batter to thicken even more.
- Bake these muffins at two different oven temperatures but without opening the oven door. Start by baking the muffins at a high temperature, 425 degrees F, for a small amount of time, then decrease the oven temperature to 350 degrees F and continue baking until completely done. This temperature difference will give those muffins a high rise and large bakery-style muffin tops!
HOW TO MAKE CHOCOLATE CHIP BANANA MUFFINS
- Peel and then mash your ripe bananas in a small bowl. Set aside to add in later.
- In a measuring cup, mix the dairy-free milk and vinegar. Set aside and let it sit while continuing the next steps. This is your dairy-free buttermilk.
- Mix your melted butter, oil, and sugars in a medium-sized mixing bowl until blended.
- Add the mashed bananas and vanilla extract and mix until well blended.
- Add the dry ingredients to a separate mixing bowl: flour, baking powder, cornstarch, and salt. Whisk to combine.
- Add half the dry ingredients to the wet mixture and mix until just combined. Add dairy-free buttermilk and mix until combined.
- Add remaining dry ingredients and chocolate chips and mix until just combined, no streaks of flour remaining.
- Place a towel over your mixture and sit while the oven preheats—Preheat the oven to 425 degrees F.
- Lightly grease or place cupcake liners in a muffin tin. Scoop mixture into muffin tin, filling each one to the top without going over.
- Optional: sprinkle granulated sugar and more mini chocolate chips on top of each muffin.
- Bake at 425 degrees F for 8 minutes. Leave the oven door closed, decrease the temperature to 350 degrees F, and continue baking for another 15 to 16 minutes or until the tops are lightly browned, and a toothpick comes out clean.
- Allow to cool and enjoy!
I always know when I have an amazingly delicious recipe because my children will go NUTS about it. When I was testing these muffins, my final recipe had my kids begging for these for DAYS!