Marcie’s Banana Chocolate Chip Muffins
I’ve got a super moist muffin that’s a big hit at our house—tender inside and lightly crisp outside. I use mini muffin tins to make them fun size. —Marcie Trebe, Santa Rosa, California
Can you freeze Marcie's Banana Chocolate Chip Muffins?
Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1-1/4 cups mashed ripe bananas (about 3 medium)
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup 2% milk
- 3/4 cup miniature semisweet chocolate chips, divided
Directions
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1Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla.
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2In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips.
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3Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips.
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4Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm.
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