Learn the secret to making sky-high muffins with these Jumbo Banana Chocolate Chip Muffins. You’ll never want to make regular muffins again!
I’m obsessed with all things banana. So naturally, I’m a bit of a sucker when it comes to banana bread or muffins. These jumbo banana chocolate chip muffins are my latest and greatest creation.
They’re light, moist, and bursting with chocolate chunks and chips just like my Banana Oatmeal Chocolate Chip Muffins.
Table of Contents
Why We Love This Recipe
- They’re jumbo! No need to eat half a batch, one will do trick!
- Bananas and chocolate chips are one of the best combinations in baking. The flavors mesh so well together like in my Banana Chocolate Chip Cookies.
Recipe Ingredients
Bananas – You want these to be very ripe! They’re softer in texture and sweeter in taste!
Chocolate Chips/Chocolate Chunks – These are JUMBO muffins so go big or go home right?
Cake Flour – For that soft and fluffy texture.
For all ingredients and amounts see the recipe card below.
How to Make Jumbo Banana Chocolate Chip Muffins
Step 1: Preheat your oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
Step 2: In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and stir in just until combined.
Step 3: In a medium bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the wet ingredients. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that’s what you want.
Step 4: Scoop or pour the batter into the prepared jumbo muffin pan. Fill each well 1/4″ from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
Step 5: Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely.
Expert Tips
- Make your own Homemade Buttermilk to use in this recipe.
- Make your own cake flour by measuring 1 cup of all purpose flour and then removing 2 TBSP. Then add 2 TBSP of cornstarch and sift ingredients together twice, or mix together very well. Use only cake flour or only all purpose flour in this recipe if that is all you have on hand.
FAQs
Yes! To make regular sized muffins reduce the baking time to 18-22 min. Muffins are done when an inserted toothpick comes out clean.
I used semi-sweet chocolate chips and mine were actually mini chocolate chips as well. And the chunks were semi sweet as well. However if you prefer milk chocolate or dark chocolate you can use these instead!
Yes! To make mini-muffins reduce it to 14-16 min. Muffins are done when an inserted toothpick comes out clean.
Storage Information
These muffins will last for up to 3 days if STORED in an airtight container at room temperature or up to 5 days in an airtight container in the fridge. Warm them for 30 seconds in the microwave when hunger strikes again!
To FREEZE, let muffins cool to room temperature first, then store in a Ziploc freezer bag or airtight container for up to 3 months in the freezer.
More Muffin Recipes To Love
Jumbo Banana Chocolate Chip Muffins Recipe
Ingredients
- 2 cup all-purpose flour
- 1 cup cake flour*
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup (4 Tbsp) butter - melted
- 1 cup buttermilk
- 2 eggs
- 3 very ripe bananas - mashed (about 1 ½ c.)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 cup chocolate chips, chunk or both**
Instructions
- Preheat oven to 425 degrees. Spray or line 1 jumbo muffin tin, set aside.
- In a large mixing bowl mix together the sugar, vegetable oil, melted butter, eggs and vanilla. Add the mashed banana and mix just until combined.
- In a medium mixing bowl whisk together the flours, baking powder and salt. Alternate adding the dry ingredients and the buttermilk to the banana mixture. Fold in any chocolate chips or chunks. Do not overmix! The batter should look slightly lumpy- that's what you want.
- Scoop or pour the batter into the prepared muffin tin. Fill each well 1/4" from the top (they should be VERY full). Place in the oven and bake at 425 degrees for 5 minutes, then turn the heat down to 375 degrees and continue baking for an additional 25 minutes. The tops should be lightly golden brown in color.
- Remove from the oven an allow the muffins to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely (or until you can't resist eating them).
I am making these tonight. In regular muffin pans, this recipe makes 18 muffins. They are large.
Thanks for the note!
I really want to try these out!
But I only have cake flour, and I am so scared that they just won’t come out right if I use cake flour alone, cause I see you have mixed flours….
Help.
No problem, you can use cake flour and they should turn out just fine 🙂
I made these tonight! So good, just like the ones from a bakery. Fabulous!
Thanks Linda!
I’ve been wanting to try these big beautiful muffins for a while now and finally did! I was not disappointed, and neither was my boyfriend. I actually froze some mainly because I was gonna eat them all. I only had a bit of chocolate chunks so I threw in some white chocolate chips, and the flavor worked out great with the banana flavor. I also used a mixture of cake flour, regular flour, and gluten free flour. I will certainly make these again! Also I did have enough batter left over to make a few normal sized muffins, no complaining there.
Whitney, thanks for giving them a try! I love experimenting with flours too, I’m happy to hear they were a hit! Oh, and the white chocolate sounds AMAZING!!!
These look phenomenal and just like the ones I love to get from Dunkin Donuts!