Banana Muffins with Chocolate and Caramel Chips
✅ Ingredients
Dry
• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional but highly recommended)
Wet
• 3 very ripe bananas, mashed (about 1¼ cups / 300g)
• ½ cup (100g) granulated sugar
• ¼ cup (55g) brown sugar (adds richness)
• ⅓ cup (75g) melted butter (or neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup (80ml) milk (or buttermilk for extra tenderness)
• ½ cup (120g) Greek yogurt or sour cream (optional but makes them insanely moist)
Mix-ins
• ½ cup chocolate chips
• ½ cup caramel chips
• Optional: extra chips for topping
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🧁 Instructions
1) Preheat + Prep
• Preheat oven to 375°F (190°C)
• Line a muffin tin with 12 liners or grease well
2) Mix Dry Ingredients
In a medium bowl, whisk together:
• flour, baking soda, baking powder, salt, cinnamon
3) Mix Wet Ingredients
In a large bowl, whisk:
• mashed bananas, sugars, melted butter
Then whisk in:
• egg, vanilla, milk, yogurt/sour cream
4) Combine (Don’t Overmix)
• Add dry ingredients into wet
• Fold just until no dry streaks remain
(Overmixing = dense muffins)
5) Fold in Chips
• Gently fold in chocolate + caramel chips
• Save a few to sprinkle on top
6) Bake
• Fill liners ¾ full
• Bake 16–20 minutes, until a toothpick comes out mostly clean
(A little melted chocolate/caramel is fine!)
7) Cool
• Cool 5 min in pan, then move to a rack
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⭐ Bakery-Style Tips (Worth It!)
✅ Use very ripe bananas (lots of brown spots)
✅ Rest the batter 10 minutes before baking → taller muffins
✅ Sprinkle coarse sugar on top before baking → crunchy tops
✅ Bake at 375°F for better rise and domed tops
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🔥 Optional “Next-Level” Upgrade
Caramel swirl topping:
• Warm 2 tbsp caramel sauce and drizzle over muffins right when they come out.
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Storage
• Room temp: 2–3 days in airtight container
• Fridge: up to 5 days
• Freezer: 2–3 months (wrap individually)