Get ready to transform your boring breakfast routine with the most irresistible muffins you'll ever taste! These Banana and Sour Cream Chocolate Chip Muffins are not just another ordinary morning treat - they're a decadent explosion of flavor that will make your taste buds dance with joy. Imagine biting into a perfectly moist, chocolatey muffin that combines the rich sweetness of ripe bananas with creamy sour cream and indulgent chocolate chips. Whether you're a busy professional, a hungry student, or a weekend baker looking for the ultimate crowd-pleaser, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- ½ cup sour cream
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy. The bananas should be very soft and have no large chunks.
- Add sour cream, sugar, eggs, and vanilla extract to the mashed bananas. Whisk together until well combined and the mixture is smooth and uniform in texture.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins before baking.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Pro Baking Tips for Perfect Muffins Every Time: • Use extremely ripe bananas - the darker and softer, the better! They provide more natural sweetness and moisture. • Don't overmix the batter - mix just until ingredients are combined to keep muffins tender. • Sifting dry ingredients helps prevent lumps and ensures even rising. • For extra indulgence, use high-quality chocolate chips. • Let muffins cool slightly in the pan before transferring to prevent breaking. • Store in an airtight container to maintain moisture and freshness. • For a variation, try adding chopped nuts or a sprinkle of cinnamon to the batter. • Room temperature ingredients blend more smoothly, so take eggs and sour cream out of the fridge 30 minutes before baking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
