Martha Stewart Banana Chocolate Chip Muffins

Martha Stewart Banana Chocolate Chip Muffins are soft, tender muffins with ripe bananas, brown sugar and semi-sweet chocolate chips that come together in 1 hour 45 minutes. Save these easy breakfast ideas for busy mornings, school snacks or potluck brunch, because they're a simple one-bowl batter.

Start checking the muffins at the 20 minute mark and pull them as soon as the tops spring back when lightly touched. Leave them in longer and they turn hard and dry instead of tender.

Martha mashes extra-ripe bananas, even ones too ripe to eat, so the batter gets real sweetness and a creamy crumb. She also whisks the cinnamon into the dry mix, which adds a warm background note without taking over the chocolate.

Martha Stewart Banana Chocolate Chip Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

260

kcal

Mashed banana and melted butter make a moist, tender crumb that holds up to a generous handful of chocolate chips. Each muffin bakes up with a golden dome and melty pockets of chocolate in every bite.

Ingredients

• 2 cups all-purpose flour
  

• 2 1/4 teaspoons baking powder
  

• 1 teaspoon coarse salt
  

• 1/4 teaspoon ground cinnamon
  

• 3 extra-ripe bananas, mashed (1 cup)
  

• 3/4 cup light brown sugar
  

• 1 stick unsalted butter, melted
  

• 1 large egg
  

• 1/4 cup milk
  

• 1 cup semi-sweet chocolate chips
  

Directions

• Preheat and whisk dry: Preheat the oven to 350°F and line a standard 12-cup muffin tin with baking cups. Whisk 2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1 teaspoon coarse salt and 1/4 teaspoon ground cinnamon in a medium bowl.
• Mix the wet ingredients: Whisk 3 extra-ripe mashed bananas, 3/4 cup light brown sugar, 1 stick melted unsalted butter, 1 large egg and 1/4 cup milk in a separate bowl. Keep going until it looks smooth and the sugar has loosened into the banana.
• Combine wet and dry: Pour the wet mixture into the dry ingredients. Then stir just until no dry flour is left, so the muffins stay tender.
• Fold in the chocolate: Stir in 1 cup semi-sweet chocolate chips. That way they spread evenly through the batter instead of sinking.
• Fill and bake: Divide the batter evenly between the prepared cups, adding a scant 1/4 cup to each. Bake for about 20 minutes, until the tops spring back when lightly touched.
• Cool and serve: Cool the muffins in the pan for 5 minutes, then move them to a wire rack. Let them cool completely before storing so they don't turn soggy in the container.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these banana chocolate chip muffins gluten-free?

Yes, swap the all-purpose flour for a gluten-free all-purpose blend. Pick one made to replace regular flour at a 1:1 ratio, so you don't have to change anything else in the recipe.

Can the bananas be too ripe for these muffins?

No, the riper the better. Bananas that are almost too ripe to eat add the most sweetness and a creamy texture, so don't toss the ones with black spots.

How do I store and freeze these muffins?

Let them cool all the way, then seal them in a container and leave them on the counter for up to 4 days. To freeze, chill them on a parchment-lined baking sheet for 1 hour, move them to a freezer bag and use within 2 months.

Why did my muffins turn out hard?

Overbaking is the main cause of tough muffins. Every oven runs a little different, so start checking at the 20 minute mark and pull them once the tops spring back.

What can I swap for some of the chocolate chips?

Replace part of the chips with blueberries, chopped pecans or walnuts, raisins or dried cranberries. A pinch of nutmeg or ginger also works, and a drizzle of maple syrup or a cream cheese glaze on top makes them feel special.