Description
Deliciously moist Peanut Butter Banana Muffins filled with creamy peanut butter, ripe bananas, and semi-sweet chocolate chips. These muffins feature a perfect balance of sweetness and a hint of cinnamon, topped with coarse sugar for a delightful crunch. Ideal for breakfast, snack, or dessert, they bake quickly and come out fluffy and flavorful every time.
Ingredients
Wet Ingredients
- 1/2 cup Unsalted butter (melted)
- 1/2 cup Brown sugar (packed light or dark)
- 1/2 cup Peanut butter (creamy)
- 1/4 cup Sour cream (or Greek yogurt, room temperature)
- 1 tsp Pure vanilla extract
- 3 Ripe medium bananas (about 3/4 cup mashed)
- 2 Large eggs (room temperature)
Dry Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Salt
Add-ins and Toppings
- 1 cup Semi-sweet chocolate chips (plus more for topping)
- Coarse sugar in the raw (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 425℉. Line one or two 12-cup muffin pans with muffin liners, placing liners in every other cup (6 liners per pan). This spacing helps the muffins bake evenly and rise beautifully.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this mixture aside for later.
- Mash Bananas: Using a potato masher or fork, mash the ripe bananas on a plate until smooth and set aside.
- Beat Butter, Sugar, and Peanut Butter: In a large mixing bowl, use an electric mixer on high speed to beat the melted unsalted butter, brown sugar, and creamy peanut butter together for about 2 minutes, until smooth and well combined.
- Add Wet Ingredients: Reduce the mixer speed to medium and add the sour cream, pure vanilla extract, mashed banana, and eggs. Mix until all ingredients are evenly incorporated.
- Combine Dry Ingredients and Chocolate Chips: Pour the dry ingredients mixture into the wet ingredients. Add the chocolate chips. Mix on low speed just until combined, being careful not to overmix.
- Scoop Batter: Using a large cookie scoop, fill each muffin liner generously with batter, filling to the top for full, fluffy muffins.
- Top Muffins: Sprinkle coarse sugar over the tops of the batter in each muffin cup. Add additional chocolate chips if desired for extra chocolatey goodness.
- Bake: Place the muffin pans in the preheated oven and bake at 425℉ for 8 minutes. Then, reduce the oven temperature to 375℉ and continue baking for another 6 to 8 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to sit in the hot pan for 10 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Using ripe bananas is crucial for natural sweetness and moisture in the muffins.
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Be careful not to overmix the batter to avoid dense muffins.
- Filling the muffin liners to the top ensures a nice domed top on the muffins.
- Adding coarse sugar on top gives a sweet crunch that contrasts the soft muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
