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Banana Muffins with Chocolate Chips and Marshmallow Bits Recipe

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★★★★★

5 from 127 reviews

These moist and flavorful Banana Muffins combine the sweetness of ripe bananas with the richness of brown sugar and a hint of cinnamon. Studded with miniature chocolate chips and marshmallow bits, they offer delightful bursts of texture and taste in every bite. Perfect for breakfast or a snack, these muffins are easy to prepare and baked to golden perfection.

Ingredients

Scale

Wet Ingredients

  • 2/3 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup mashed ripe banana (2 medium sized)
  • 1/2 cup sour cream
  • 2/3 cup whole milk

Dry Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon cinnamon
  • 3/4 cup graham cracker crumbs

Mix-ins

  • 1 cup miniature chocolate chips, divided
  • 1 cup miniature marshmallow bits, divided

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a 16-cup muffin pan by placing cupcake liners in each cup or spray the pan liberally with nonstick baking spray.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the melted butter and packed brown sugar together until well combined. Add the egg, vanilla extract, mashed ripe bananas, and sour cream, then beat the mixture again until smooth and creamy.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and graham cracker crumbs to evenly distribute all dry components.
  4. Mix Batter: Gradually add the flour mixture alternately with the whole milk into the wet ingredients, mixing gently until just combined. Be careful not to over-mix to keep the muffins tender.
  5. Add Mix-ins: Fold in 3/4 cup of the miniature chocolate chips and 3/4 cup of the miniature marshmallow bits by hand to evenly incorporate them without deflating the batter.
  6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each about two-thirds full. Sprinkle the tops with the remaining 1/4 cup chocolate chips and 1/4 cup marshmallow bits for a decorative and tasty finish.
  7. Bake: Place the muffin pan in the preheated oven and bake for about 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Cool: Remove the muffins from the oven and let them cool in the pan for 3 to 4 minutes. Then carefully transfer the muffins to a wire rack to cool completely before serving or storing.
  9. Store: Keep muffins in a sealed container at room temperature to maintain freshness for up to 3 days.

Notes

  • Do not over-mix the batter to ensure tender muffins with a soft crumb.
  • Using ripe bananas adds natural sweetness and moisture to the muffins.
  • Graham cracker crumbs add a subtle texture and flavor complementing the cinnamon and bananas.
  • Miniature marshmallow bits add sweet pockets that slightly melt when baked, enhancing texture and taste.
  • These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • To avoid sticking, ensure muffin liners or pan are properly prepared before adding batter.
  • You can substitute sour cream with Greek yogurt if desired for a similar texture.

Keywords: banana muffins, chocolate chip muffins, banana dessert, easy muffins, homemade muffins, graham cracker, marshmallow muffins, breakfast muffins

Find it online: https://nayabaker.com/banana-muffins-with-chocolate-chips-and-marshmallow-bits-recipe/