Banana Chocolate Chip Muffins

01Method

1. 1

   In a small bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set the bowl aside.

2. 2

   In a large bowl, whisk the sugar, melted butter, and oil together until thoroughly blended, roughly 15 seconds.

3. 3

   Whisk the egg and vanilla extract into the sugar-butter mixture, beating vigorously until the egg is fully incorporated and the mixture lightens in color, 30 seconds to 1 minute. Add the mashed banana and whisk until smooth with no large chunks remaining, about 30 seconds. Pour in the buttermilk and whisk until uniform.

4. 4

   Add the flour mixture to the wet ingredients and whisk until just combined with no dry streaks — a slightly lumpy batter is fine. Reserve a quarter of the chocolate chips for topping, then gently fold the remainder into the batter until evenly distributed. Avoid overmixing.

5. 5

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This allows the flour to hydrate, which helps produce even, rounded muffin tops. This step can be skipped if time is short.

6. 6

   While the batter rests, position a rack in the center of the oven and preheat to 400°F. Line 12 alternating cavities across 2 standard muffin tins with paper liners — the spacing encourages even rising and prevents the muffins from merging. If you have only one tin, line all cavities and bake in a single batch.

7. 7

   Using a 2½-inch scoop (roughly ⅓ cup), portion the batter into the lined cavities, filling each slightly above three-quarters full. Scatter the reserved chocolate chips over the tops of each muffin.

8. 8

   Place the pans on the middle rack and bake at 400°F for 9 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for a further 4 minutes. Rotate the pans and continue baking until the edges are golden brown, the tops spring back when lightly pressed, and a toothpick inserted in the center comes out clean, 4 to 6 minutes more (17–19 minutes total). Cool the muffins in the tins on a wire rack for a few minutes, then transfer them directly to the rack. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.