Ingredients (9 muffins)
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 6 Tbsp (85g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 Tbsp vanilla extract
- 3/4 cup (180g) whole milk, room temperature
- 1/2 cup (100g) mashed ripe banana (about 1 medium banana)
- 3/4 cup (135g) mini semi-sweet chocolate chips
- ~1/2 cup creamy peanut butter
Mix and Rest the Batter
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the melted and cooled butter with the eggs, vanilla extract, milk, and mashed banana until everything is combined.
Pour the wet ingredients into the dry ingredients and fold them together with a spatula. Stop when there are still a few streaks of flour visible. Add the mini chocolate chips and fold until just combined, being careful not to overmix the batter.
Cover the bowl and let the batter rest at room temperature for 30 minutes. You’ll notice the batter will become airy and thicker after resting; don’t stir it again, as that will deflate it.
Fill the Tins and Bake at 425F, then 350F
While the batter is resting, preheat your oven to 425F. Line a muffin tin with paper liners, leaving every other cup empty. This spacing allows air to circulate more evenly and helps the muffins rise higher. You will likely need to bake in two batches.
Scoop the batter into the prepared muffin cups, filling them about halfway. Add a heaping teaspoon of peanut butter into the center of each. Top with the remaining batter, filling the cups all the way to the top.
Bake at 425F for 8 minutes. Then, without opening the oven door, reduce the oven temperature to 350F and continue to bake for another ~8-10 minutes. The muffins are done when a toothpick inserted into the cake portion comes out clean.
Let the muffins cool in the pan for about 20 minutes before serving.
Peanut Butter Banana Chocolate Chip Muffins
Ingredients
Ingredients (9 muffins)
- 2 cups all-purpose flour 250g
- 3/4 cup granulated sugar 150g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 6 Tbsp unsalted butter 85g, melted and cooled
- 2 large eggs room temperature
- 1 Tbsp vanilla extract
- 3/4 cup whole milk 180g, room temperature
- 1/2 cup mashed ripe banana (about 1 medium banana) 100g
- 3/4 cup mini semi-sweet chocolate chips 135g
- ~1/2 cup creamy peanut butter
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
- In separate bowl, whisk melted butter, eggs, vanilla, milk, and mashed banana.
- Pour wet ingredients into dry and fold until few flour streaks remain.
- Fold in chocolate chips until just combined.
- Cover and rest batter 30 minutes at room temperature.
- Preheat oven to 425F and line muffin tin with papers in alternating cups.
- Fill lined cups halfway with batter, add 1 heaping teaspoon peanut butter to center, top with remaining batter to fill.
- Bake at 425F for 8 minutes, reduce to 350F without opening oven, bake 8-10 minutes more until toothpick comes clean.
- Cool in pan 20 minutes before serving.
