American·Breakfast
Chocolate-Chip Peanut Butter Banana Muffins
A rich and fluffy muffin that perfectly balances creamy peanut butter, sweet ripe bananas, and dark chocolate chips. Finished with an optional, smooth peanut butter icing, these muffins are a decadent twist on a breakfast classic.
Prep
15m
Cook
25m
Total
40m
Serves
12
Method
- 01
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda for about 30 seconds until evenly combined.
Watch · 0:26
- 02
In a separate large bowl, combine the soft butter, peanut butter, and sugar. Use a hand mixer on low to start, then increase to high speed and whip until the mixture is light and fluffy.
Watch · 1:07
- 03
Add the peeled ripe bananas to the butter mixture and blend until incorporated. Add the eggs one at a time, blending well after each addition to prevent the batter from separating.
Watch · 1:42
- 04
Blend in a splash of whole milk and vanilla extract. Add the dry flour mixture and mix on low speed until about 75% incorporated. Switch to a spatula and fold in the chocolate chips until the flour just disappears.
Watch · 3:01
- 05
Line a muffin tin with parchment cups and divide the batter evenly into 12 portions, ideally using an ice cream scoop. Tap the tin on the counter to settle the batter. Bake at 350°F (175°C) for 23 to 25 minutes, or until a toothpick comes out clean.
Watch · 3:54
- 06
Cool the muffins in the tin for 15 minutes before moving them to a wire rack to cool completely. If desired, whisk together powdered sugar, peanut butter, and a splash of milk to create a stiff icing; pipe onto the cooled muffins and let set for 20 minutes before serving.
Watch · 5:22
From Chef John
“If you see a little bit of bruising just keep cruising.”
“Cooks sometimes go by looks but Bakers don't.”
“You are after all the colonel Parker of whether the chocolate should be darker.”