These peanut butter banana muffins are very moist and easy to make. These bakery style muffins are made with chocolate chips and taste like banana bread. These chocolate peanut butter banana muffins are quick to make and very fluffy. Makes 12 regular sized muffins or 6 jumbo muffins.
3Large ripe bananasEquals to a little over 1 cup of mashed bananas
¼cupPacked brown sugarLight or dark
½cupPeanut buttercreamy
¼cupSour creamFull fat sour cream that is room temperature
1teaspoonPure vanilla extract
2Large eggsroom temperature
2cupsAll-purpose flour
1teaspoonBaking soda
1teaspoonBaking powder
½teaspoonSalt
1teaspoonGround cinnamon
½cupMilk
½cupSemi-sweet or dark chocolate chip
½cupMini chocolate chipsPlus more for topping
Instructions
Preheat oven to 350F. Line a 12 cup muffin or jumbo muffin tin with muffin liners.
In a medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a medium bowl, mash 3 ripe bananas. Add brown sugar and whisk until smooth.
Add peanut butter, sour cream, and vanilla. Whisk until smooth. Add in both eggs and whisk until combined.
Add in ⅓ of dry ingredients and ½ of the milk and whisk until combined. Add in the next ⅓ of dry ingredients and rest of the milk and whisk again. Finish with the last of the dry ingredients and whisk until smooth.
Fold in regular chocolate chips and mini chocolate chips.
Use an ice cream scoop and fill muffin liners until ¾ full. Sprinkle mini chocolate chips on top and gently pat them into the batter.
For regular sized muffins bake for 18-24 minutes. For jumbo muffins bake for 28-32 minutes. The muffins are done when the tops are golden brown and when a tooth pick is inserted it comes out clean.
Let the muffins sit in the tin for 10 minutes before transferring to a cooling rack. Let cool completely before storing them.
Notes
For high altitude baking add an extra 2 tablespoon of flour.The peanut butter flavor blooms once the muffins are completely cool.