Peanut Butter Banana Chocolate Chip Muffins
These are tall, fluffy muffins with a soft texture, a subtle banana flavor, and a peanut butter center. A key technique here is resting the batter for 30 minutes, which allows the leaveners to activate and create a higher dome on the finished 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.
Notes
Makes 9 muffins. Do not stir batter after resting. Alternating empty cups helps muffins rise higher.
Did you make this recipe?Let me know how you liked it below!