How to Make Banana Chocolate Chip Muffins Like a Bakery

These Banana Chocolate Chip Muffins are absolutely delicious! They have such a soft and tender texture with pools of chocolate throughout and a strong banana flavor. Add in some optional chopped nuts and you’ll have yourself an incredible breakfast, snack, or dessert.

There’s nothing quite like the smell of warm banana muffins baking in the oven. They’re cozy, comforting, and instantly make your kitchen feel like home. And if there’s one way to make a cakey banana treat even better, it’s with the addition of gooey chocolate chips to take it to the next level.

Whether you’re looking for an easy breakfast option, a lunchbox snack, or a late-night sweet, these muffins are the kind of thing you’ll find yourself making again and again. What sets them apart is their super soft texture, high bakery-style domes, and just the right balance of sweet banana flavor and melty chocolate in every bite. Trust me, once you taste one fresh from the oven, you’ll be hooked.

Since you are here and love muffin recipes, check out this Starbucks Pumpkin Cream Cheese Muffins Copycat, these Crumbl Pumpkin Chocolate Chip Cookies, these Kid Friendly Blueberry Pancake Mix Muffins, these Bakery Style Blueberry Muffin with Streusel, or these The Best Pumpkin Muffins with Pumpkin Streusel.

Ingredients for bakery style banana chocolate chip muffins

Here are the ingredients you will need to make the best homemade banana chocolate chip muffins ever. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Mashed Overripe Bananas: provides natural sweetness, moisture, and banana flavor.
• Unsalted Butter: adds richness and moisture for a tender crumb.
• Granulated Sugar and Brown Sugar: sweetens the muffins and helps the tops brown nicely.
• Large Eggs: act as binders for the ingredients in the batter.
• Pure Vanilla Extract: enhances the overall flavor by adding warm and sweet notes.
• Sour Cream: adds tanginess and rich moisture that keeps the muffins extra soft.
• All-purpose Flour: gives the muffins their base structure.
• Baking Soda and Baking Powder: react with the acid in the bananas and sour cream to create an airy texture.
• Salt: balances the sweetness and enhances all the other flavors.
• Mini or Regular Semi-sweet Chocolate Chips: add melty chocolate bursts in every bite.
• Chopped Nuts (Optional but Highly Recommend): Since the muffins are so soft, it’s nice to have a textural contrast. I personally used chopped candied pecans, and the muffins were incredible because of the crunchiness that they add. Regular pecans, walnuts, or peanuts would be great too 🙂

How to make homemade banana chocolate chip muffins from scratch

This is how you can make moist banana muffins with chocolate chips. Make sure to scroll down to the recipe card for the oven temp, bake times, and complete step-by-step instructions! 

1. Line every other cup of a standard muffin tin with paper muffin liners to give the muffins room to rise. Lightly grease the top of the pan to help the muffin tops lift easily. Set aside while you prepare the batter.
2. In a large mixing bowl, combine the mashed bananas, melted butter, eggs, vanilla extract, and sour cream. Whisk until the mixture is smooth and fully blended.
3. In another large bowl, stir together the flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon if using. Mix until everything is well distributed.
4. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until you no longer see dry streaks and avoid overmixing.

5. Stir in the chocolate chips last. Allow the batter to sit while you preheat the oven. This rest time helps hydrate the flour and improves texture.

6. Spoon the batter into the prepared muffin cups in the muffin pan, filling each to the top for a high, bakery-style muffin. Press a few extra chocolate chips onto the tops for extra chocolatey bites.
7. Bake the muffins for a few minutes then, without opening the oven, lower the temperature and continue baking until a toothpick inserted in the center comes out with just a few moist crumbs.
8. Let the muffins sit in the pan for a little bit before transferring them to a wire rack. Enjoy warm or let them cool completely to room temperature.

Helpful Tips and Tricks for the best results

• Pull your eggs and sour cream out of the fridge early so that they warm up to room temperature. This helps them mix more easily.
• Weigh your ingredients with a kitchen scale instead of measuring cups for better accuracy.
• Pass your dry ingredient flour mixture through a fine-mesh sieve first as you add them into the wet ingredients to avoid clumping.
• Use a rubber spatula instead of an electric mixer and mix by hand if you’re physically able to. This will help to keep you from over-mixing and making the muffins too chewy.

Why do you need to make this banana chocolate chip muffins recipe?

• This recipe makes good use of the old, over-ripe bananas you already have.
• Imagine the same soft texture and delicious flavor of a rich banana bread but in bakery style muffins.
• They’re perfect for snacks, school lunches, or an on-the-go breakfast.
• They freeze beautifully, so you can always have a stash of homemade muffins ready to go for busy mornings or sweet cravings.

Frequently asked questions – FAQ

What can I use instead of sour cream?

You can substitute full-fat Greek yogurt for a similar texture and slight tang. Avoid low-fat or fat-free versions for best results.

Can I make these muffins ahead of time?

Definitely, these muffins stay fresh for 2–3 days at room temperature or in the fridge in an airtight container, or you can keep them in  the freezer them for up to 3 months.

Can I make gluten-free banana chocolate chip muffins?

I haven’t tried, but I think you can as long as you use a gluten-free flour baking blend.

Why bake at two different temperatures?

Starting at a higher temperature helps the muffins rise quickly and create those tall, domed tops. Reducing the temp later on ensures they bake through evenly without burning.

Can I use frozen bananas in this recipe?

Yes! Just make sure to thaw them completely before mashing the bananas. You want it smooth but it’s okay if you have a few lumps in there.

How do I store leftover muffins?

Store in an airtight container at room temp for 2–3 days, in the fridge for 5 days, or freeze for up to 3 months. Reheat a muffin in the microwave for 10–15 seconds to bring back that fresh-from-the-oven feel.