Banana Bread Muffins
Enjoy delicious Banana Bread Muffins in under 30 minutes! Easy recipe with simple ingredients for moist, flavorful muffins perfect for breakfast or snacks.
Equipment
- oven
- baking sheets
- parchment paper
- medium bowl
- whisk
- large mixing bowl
- electric mixer
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 12 ounces semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and creamy, about 3 minutes.
- Beat the room-temperature eggs into the butter mixture one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks of flour remain. Be careful not to overmix. Use a sturdy spatula to fold in the chocolate chips and chopped walnuts until they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies, one sheet at a time, in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and set but the centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies cool directly on the sheet for 5 minutes to firm up. Then, transfer the cookies to a wire rack to cool completely.
Notes
Let the cookies cool on the sheet for 5 minutes to firm up before transferring.