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
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
Reviews
These were very moist and were tasty. However, I baked as directed and the top was not crisp. The texture was fine, but it was soft throughout like other muffins, and not exactly what I was expecting here based on the description.
Great! I went out and bought white whole wheat flour specifically for this recipe, so that I could follow it exactly. I did a pan of mini muffins and there was enough left for about a dozen regular-sized.