Moist Small Batch Chocolate Chip Banana Muffins
These are the fluffiest, most moist chocolate chip banana muffins, and they're small batch! I cannot tell you how obsessed I am with this recipe. Like my classic banana muffins, they only have one banana and they come together in one bowl. Serve them with coffee for brunch or tea for a little snack situation.
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 very ripe banana
- 60 grams melted unsalted butter, cooled (¼ cup)
- 105 grams brown sugar light or dark (½ cup, packed)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 120 grams all purpose flour (1 cup)
- ¾ teaspoon baking powder
- ¼ teaspoon Kosher salt
- 30 milliliters whole milk (2 Tablespoons)
- 100 grams mini chocolate chips, plus more for sprinkling (½ cup)
Instructions
- Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with 6 liners, leaving a space in-between each liner. (See the blog post for a visual example.)
- Place the banana on a small plate. Use the tines of a fork to mash the banana until it's smooth and lump-free. You should have about 90-140 grams (⅓-½ cup) of mashed banana. Set it aside for later.
- In a medium mixing bowl, add the cooled melted butter, brown sugar, egg, and vanilla extract. Whisk the mixture until it's thickened and lightened in color, 1-2 minutes. Then, mix in the mashed banana until smooth. The mixture may look a little curdled, but don't worry, it'll smooth out!
- Add the flour, baking powder, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the batter is about 75% mixed. Then, add the milk, stirring just until the batter comes together. Gently fold in the mini chocolate chips. Don't over-mix the batter! Optional: Cover the bowl and let the batter rest for 20-30 minutes. This will help make the muffins extra tall!
- Use a cupcake scoop to divide the batter between the 6 muffin liners, filling them all the way to the top. Finish each muffin with a generous sprinkle of mini chocolate chips.
- Bake the muffins at 400°F (204°C) for 5 minutes. Then, reduce the heat to 350°F (177°C) and bake the muffins for another 11-12 minutes, until an inserted toothpick has just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.
Notes
With small batch baking, I always recommend weighing ingredients with a scale instead of measuring cups. Even just a little extra flour can completely derail the recipe. But, if you don't have a scale, here's how to measure the flour. First, fluff it with a whisk. Spoon the fluffed flour into a measuring cup and level it off without packing it in.
If you want to use regular chocolate chips, toss them with 1 ½ teaspoons of flour first to keep them from sinking to the bottom of the muffins.
The muffin batter should be lumpy but should not have big clumps of flour in it. Don't stress, the lumps will dissolve in the oven.
You want to fill the muffins all the way to the tippy top. Unlike cupcakes, the muffins won't over-flow! But, if you want to stretch this into 8 muffins, you can just fill them about ⅔-3/4 of the way.
Nutrition
Serving: 1muffinCalories: 328kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 52mgSodium: 180mgPotassium: 136mgFiber: 2gSugar: 30gCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!