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Bird's-eye view of a jumbo muffin with a cracked top, studded with chocolate chips and banana pieces.

Jumbo Banana Chocolate Chip Muffins

Baked jumbo banana chocolate chip muffins with a tender crumb from all-purpose and cake flour, buttermilk, and ripe bananas.
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Prep Time 8 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 700 kcal

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 cup cake flour 120 g
  • 1 cup sugar 200 g
  • 1/4 cup vegetable oil 60 ml
  • 1/4 cup butter, melted 4 Tbsp, 57 g
  • 1 cup buttermilk 240 ml
  • 2 large eggs
  • 3 very ripe bananas, mashed about 1 1/2 cups, 340 g
  • 4 tsp baking powder 16 g
  • 1/2 tsp salt 3 g
  • 2 tsp vanilla extract 10 ml
  • 1 cup chocolate chips or chunks (or both) 175 g

Instructions
 

  • Preheat Oven and Prep Pan:

    Set oven to 425°F (220°C). Grease or line a jumbo 6-well muffin tin with paper liners; reserve.

  • Mix Wet Ingredients:

    Combine sugar, vegetable oil, melted butter, eggs, and vanilla in a large bowl. Stir in mashed banana until just incorporated.

  • Combine Dry and Wet Mixtures:

    In a separate medium bowl, whisk all-purpose flour, cake flour, baking powder, and salt. Alternately add flour mixture and buttermilk to banana mixture, starting and ending with dry ingredients. Gently fold in chocolate chips. Avoid overmixing; batter should remain slightly lumpy.

  • Fill Muffin Wells and Bake:

    Fill each muffin well to 1/4 inch from the rim (they should be very full). Bake at 425°F (220°C) for 5 minutes, then lower temperature to 375°F (190°C) and bake another 25 minutes until tops are light golden.

  • Cool Muffins in Pan:

    Take muffins out of oven and let them rest in the tin for 15 minutes, then move to a wire rack to cool fully (or until you can't wait any longer).
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