Ingredients
Scale
- ½ cup unsalted butter (1 stick, melted)
- 1 cup granulated sugar
- ½ cup sour cream (at room temperature)
- ¼ cup whole milk (at room temperature)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup very ripe bananas (mashed (about 2 large bananas))
- 2 cups all-purpose flour (spooned and leveled)
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup mini semi-sweet chocolate chips
- ½ cup mini semi-sweet chocolate chips for sprinkling on top
Instructions
- **Mix Wet Ingredients:** In a large bowl, whisk together the melted butter, sugar, sour cream, milk, eggs, and vanilla.
- **Add Bananas:** Mix in the mashed bananas until well combined.
- **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
- **Fold in Chocolate Chips:** Gently fold in the 1 cup of mini chocolate chips.
- **Rest the Batter:** Cover the batter with plastic wrap and let it rest at room temperature for 1 hour.
- **Preheat Oven:** Preheat the oven to 350°F.
- **Prepare Muffin Pans:** Line 2 muffin pans with 14 liners, spacing the liners out so each pan has 7 cups lined.
- **Fill Muffin Cups:** After an hour, scoop the batter into the muffin cups, filling each to the top. Sprinkle the remaining ½ cup of mini chocolate chips on top.
- **Bake:** Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- **Cool:** Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to finish cooling.