These banana chocolate chip muffins are moist, flavorful, and easy to make, perfect for a quick breakfast or snack.
Preheat your oven to 350°F (180°C) and prepare a muffin tin with paper liners or a light spray of cooking oil.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and nutmeg. Whisk together to ensure even distribution.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
Melt the butter in the microwave and let it cool slightly.
Allowing the butter to cool prevents it from cooking the egg when mixed.
Peel and mash the bananas in a separate bowl until smooth.
Using a fork or potato masher works well for mashing bananas.
In another bowl, lightly beat the egg and mix in the mashed bananas, sour cream, vanilla extract, and melted butter. Stir until smooth.
Mixing the wet ingredients separately ensures a more uniform batter.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
Overmixing can lead to dense muffins, so mix just until you no longer see dry flour.
Fold in the chocolate chips evenly throughout the batter.
Reserve a few chocolate chips to sprinkle on top for a more appealing look.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
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