Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips. In a separate bowl mix the healthy chocolate chip muffins , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away. Curated cheese, delivered straight to your door. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This post may contain affiliate links. Perfect to grab and go, these banana chocolate chip muffins are golden, fluffy, and perfectly banana-y. This banana chocolate chip muffin recipe solves two kitchen conundrums for me: how to use up my never-ending supply of overripe bananas and what to give my daughter for breakfast as she races out the door for school.
The muffins are golden, fluffy, and perfectly banana-y — and the addition of sour cream keeps them moist for days on end. If you don’t have sour cream in the fridge or you’d like to make the muffins a bit lighter, feel free to substitute low-fat Greek yogurt. Step-by-Step Instructions In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Scrape down the sides of the bowl with a rubber spatula.
At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the dry ingredients and mix on low speed until well blended. Mix on low speed until the chips are evenly distributed in the batter. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for about 10 minutes.
Then turn them out onto a rack and let cool for at least 10 minutes before serving. I’d love to know how it turned out! Please let me know by leaving a review below. F and set an oven rack in the middle position.
Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. I need to modify anything else?