Prepare for Baking

Preheat your oven to 350°F (175°C). This optimal temperature ensures even baking and prevents the muffins from browning too quickly on the outside while remaining undercooked inside. Line a muffin tin with cupcake liners and set aside. Using liners not only prevents sticking but also makes these banana chocolate chip muffins portable and perfect for sharing.

Mix Sugars and Butter

In a large mixing bowl, combine the granulated sugar, golden brown sugar, and melted unsalted butter. The combination of both sugars creates complexity—granulated sugar provides sweetness and structure, while brown sugar contributes moisture and molasses undertones. Use an electric hand mixer on medium-low speed to blend the mixture for about 1 minute until smooth and well-incorporated.

Add Eggs and Vanilla

Add the eggs and vanilla extract to the sugar-butter mixture. Room temperature eggs blend more easily and create better emulsification. Mix on medium speed until fully incorporated, ensuring no streaks remain. The vanilla extract enhances the banana flavor and adds aromatic depth to your finished muffins.

Incorporate Bananas

In a separate bowl, mash the ripe bananas thoroughly using a fork or potato masher. The bananas should be very ripe with brown spots for maximum sweetness and flavor intensity. Add the mashed bananas to the batter and mix until combined. The natural sugars and moisture from overripe bananas are what make these banana chocolate chip muffins exceptionally tender.

Combine Dry Ingredients

Sift together the all-purpose flour, baking soda, and salt in a separate bowl. Sifting helps avoid clumps and ensures a smooth batter while aerating the flour for lighter texture. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Overmixing develops gluten and creates tough, dense muffins, so stop as soon as no dry flour remains visible.

Fold in Additions

Gently fold in the chopped walnuts and semisweet chocolate chips using a spatula. The folding motion preserves the light texture while evenly distributing these flavor additions. Reserve some chocolate chips for topping to create bakery-style presentation and ensure chocolate in every bite.

Fill Muffin Tin

Spoon the batter into the prepared muffin tin, filling each liner about three-quarters full. This allows room for the muffins to rise properly without overflowing. An ice cream scoop or large spoon works perfectly for even distribution. This recipe yields approximately 12–13 generously sized muffins.

Add Toppings

Sprinkle extra chocolate chips on top of each muffin for added flavor and a professional bakery appearance. This simple step elevates the visual appeal and ensures chocolate lovers get their fix in every bite of these banana chocolate chip muffins.

Bake

Bake in the preheated oven for 20–24 minutes. Oven temperatures can vary, so start checking at 20 minutes. To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Overbaking creates dry muffins, while underbaking leaves gummy centers.

Cool and Serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack. This brief cooling period allows the structure to set while preventing the muffins from becoming soggy on the bottom. Transfer to a wire rack to cool completely, though they’re absolutely delicious served warm with butter or cream cheese.