Sour Cream Banana Chocolate Chip Muffins
Made with ripe bananas, sour cream and pantry staples, these easy Sour Cream Banana Chocolate Chip Muffins make the most decadent breakfast or snack!
Ingredients
- 3 large, very ripe bananas
- 1/2 cup butter, melted and cooled
- 2 large eggs, at room temperature
- 1/2 cup sour cream (or full fat, plain Greek yogurt), at room temperature
- 1 Tbsp vanilla
- 1/2 cup brown sugar
- 1/2 cup granulated sugar, plus more for sprinkling
- 2 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 cup chocolate chips, plus more for sprinkling
- 1/4 cup grated chocolate for sprinkling (optional)
Instructions
- Move an oven rack to the top 1/3 of the oven. Preheat the oven to 425F. Line 18 muffin cups with liners, and lightly spray the insides of the liners with cooking spray.
- In a large mixing bowl, mash the bananas until smooth. Whisk in the melted butter, eggs, sour cream and vanilla. In a separate bowl, combine the brown sugar, 1/2 cup of white sugar, flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir with silicone spatula or wooden spoon until just combined. Stir in 1 cup of chocolate chips.
- Portion the batter evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the top of each muffin with granulated sugar, using about 1/4 tsp of sugar for each muffin. Sprinkle the top of each muffin with chocolate chips, then with grated chocolate, if using.
- Bake the muffins for 8 minutes. Without opening the door, reduce the heat to 350F and bake muffins another 7-8 minutes until lightly golden and a toothpick inserted in the centre of the muffins comes out clean. Allow muffins to cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.