Sometimes I get a little overeager and buy too many bananas.

Does that ever happen to you? Before I started cooking I would throw them out. But now, I turn those ripe brown bananas into pancakes, nut bread, and now these muffins.

I actually had to hide these bananas this time because people see ripe bananas and think we probably need to eat them before hitting the point of no return. And of course, like any food blogger, I’d get a little annoyed because I need to cook with them. Luckily, no one found my hiding spot!

Tips for Perfect Chocolate Chip Banana Muffins

• Use room temperature ingredients. This helps form a smooth batter that bakes more evenly and helps with the rise.
• Consider using bread flour for a more tender crumb. I tested this recipe with all-purpose flour, but some people swear by bread flour!
• Don’t overmix the batter. When you add the wet ingredients to the dry ingredients, make sure to mix just until the flour is mixed in. Overmixing will result in a tougher muffin.
• Use a scoop to ensure your muffins are the same size. This will help them bake evenly.
• Fill up the muffin pan so that each cup is ⅔ full. If there isn’t enough batter to fill all the muffin cups, put water in the empty ones. Again, this helps your muffins bake evenly.
• Don’t overbake your muffins! Using a lighter metal pan helps to avoid this. 
• Once the muffins are lightly golden brown, remove them from the oven and let them sit in the muffin tin for 10 minutes. Then remove them to a wire rack to finish cooling.
  As you can see from my pics, my muffins are just a tad darker than I would have liked because I left them in just a few minutes too long. That little bit of extra time can definitely make a difference, so it also helps to know if your oven runs hot or cold. That way you can either adjust the cooking time and/or the oven temperature.

Ingredients for Banana Chocolate Chip Muffins

Here’s what you need to make this a moist banana muffin with chocolate chips:

• Unsalted butter, softened
• Brown sugar
• Granulated white sugar
• Large eggs
• Overripe bananas
• Pure vanilla extract
• All-purpose flour
• Baking Powder
• Baking soda
• Cinnamon
• Salt
• Chocolate Chips

Use the recipe card below for detailed amounts and instructions!

How Ripe Should My Bananas Be?

Overripe bananas are preferable for baking because they are much sweeter and give a stronger banana flavor. Regular bananas will make your muffins much more bland.

Look for bananas with a significant amount of brown over the peel- not just speckles, but a large portion of the peel should be brown, but not soft and squishy!

How to make Banana Chocolate Chip Muffins

I think these are the best banana muffins because the recipe is so easy to make! Here’s how to do it:

1. First, preheat your oven to 350 degrees F. 
2. In a large bowl, beat together both sugars and softened butter until creamy. You can use an electric hand mixer or use a stand mixer fitted with the paddle attachment.
3. Next, break the bananas into thirds. Add them to the bowl and mix. Now add the eggs and vanilla, and beat until well incorporated.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix well. Add the flour mixture to the banana mixture and stir until combined.
5. Gently fold the chocolate chips into the batter.  Then spoon the muffin batter into a muffin pan coated with cooking spray. You can also use paper liners.
6. Bake for 20-23 minutes. 
7. Let the muffins cool in the pan for 10 minutes, then remove them to a wire rack to finish cooling. 

Recipe Variations

• Add in some chopped nuts for added texture. I like to use chopped walnuts or pecans with banana bread.
• Add some nutmeg along with the cinnamon for even more warm spice!
• Make a streusel topping for an extra sweet twist. Cut cold butter into sugar and flour for a gorgeous crumb topping you can sprinkle over the top of the muffins.
• I used milk chocolate chips for this recipe but you could use dark chocolate, semi-sweet, or even white chocolate chips!

How to Store Leftover Banana Muffins

For best results, make sure your muffins are completely cooled before storing them. Even a hint of warmth can cause them to get soggy quickly.

Place cooled muffins in a Ziploc bag or airtight container lined with a paper towel. Cover the muffins with another paper towel and seal.

Store the muffins at room temperature for up to 4 days.

Can you Freeze Banana Chocolate Chip Muffins?

Yes, you can freeze these muffins! Place cooled muffins in a single layer in a freezer-safe bag. Seal tightly and store the bag on its side so muffins don’t bunch up together. Freeze for up to 3 months.

To reheat, thaw them at room temperature for a few hours or pop them in the microwave.

Can I Make These as Mini Muffins?

If you want to make mini banana chocolate chip muffins, I suggest making the following changes:

• Use mini chocolate chips or chop the regular ones into smaller pieces.
• No need for paper liners- just spray the mini muffin tin thoroughly.
• Adjust the baking time- mini muffins only need about 10-13 minutes to bake.

Can I use this recipe to make Chocolate Chip Banana Bread?

Yes, you can use this muffin recipe for banana bread!

• Use a 9×5-inch loaf pan.
• Quick breads have a longer baking time than muffins. Bake your loaf for 45-60 minutes. It will be done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

More Muffin Recipes

You’ll love these muffins made with simple ingredients:

• Fluffy, homemade Blueberry Muffins are easy to make with simple, fresh ingredients. Imagine golden-brown tops and a tender interior, where the sweet blueberries and a hint of vanilla come together.
• The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!
• Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, especially when the holidays roll around.

Use Up Your Bananas with these Delicious Banana Recipes

These Banana Pancakes are the way to my family’s hearts! They are so tender and fluffy, and the combination of fresh bananas and syrup is so good! I just can’t get enough!

This Banana Nut Bread is full of banana flavor, and the crunchy pecans provide the perfect contrast to the sweetness of the bread. Make this recipe today—you won’t regret it!

What do you do with ripe bananas? I’d love to try out your ideas. Let me know in the comments below!

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Banana Chocolate Chip Muffins

Sweet Banana Chocolate Chip Muffins are like your favorite banana bread with chocolate chips, but bite-sized for the perfect quick breakfast or afternoon snack!

Course Breakfast

Cuisine American

Keyword Banana Chocolate Chip Muffins

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Servings 16 muffins

Calories 166kcal

Ingredients

• 1/2 cup butter room temperature
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 eggs
• 3 overripe bananas but not too brown
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2/3 cup milk chocolate chips can also use semi-sweet chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, beat together both sugars and butter until creamy. Break bananas into thirds and add to bowl and mix. Add in eggs and vanilla and beat until well incorporated.
• In a separate bowl, combine the rest of the dry ingredients. Mix well. Add to the banana mixture. Stir until combined. Gently fold the chocolate chips into the batter.
• Spoon batter into a muffin pan coated with cooking spray.
• Bake for 20-23 minutes.

Nutrition

Serving: 1serving | Calories: 166kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 199mg | Potassium: 145mg | Fiber: 1g | Sugar: 17g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg

This post was originally published on March 1, 2017. It has been updated in format and with new photos on April 18, 2024.

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I feel like everyone should have their own easy Blueberry Muffin recipe from scratch, don’t you? Sure, a boxed mix will do in a pinch, but there’s something about knowing exactly what goes into your muffins and being able to customize them to your tastes.

Perfectly Moist Muffins

If you tend to have dry muffins and want to make sure this batch turns out perfectly moist, I’ve got some helpful tips for you:

• This recipe uses a combination of oil and butter, which already sets you on your way to moist muffins.
• Don’t overmix your batter! This can make your muffins too tough and dense.
• Don’t overfill your muffin cups. Fill them about ⅔-¾ full so the batter has room to rise and bake.
• Finally, watch your baking time. Over baking muffins will dry them out for sure!

Ingredients for Blueberry Muffins

You only need these pantry staples, plus some blueberries, to make these perfect blueberry muffins:

• 2 cups + 2 tablespoons all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

How to Make Homemade Muffins with Blueberries

These delicious blueberry muffins are easy to make and come together in just a few easy steps:

1. First, preheat your oven to 425 degrees.
2. In a small bowl add 2 tablespoons of flour to the blueberries and stir to coat. This helps keep the blueberries from sinking to the bottom of the batter. Set these aside for now.
3. Combine all the dry ingredients in a large bowl. Make a well in the center of the flour mixture.
4. Whisk together the eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add the wet ingredients to the dry ingredients, being careful not to over-mix. The batter will be a bit lumpy, and that’s okay!
5. Next, gently fold in the blueberries into the batter with a silicone spatula.
6. Pour the muffin batter into a greased muffin pan, filling each cup about two-thirds full. I like to use paper liners as well for easy cleanup.
7. Bake the muffins for 17-19 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 5 minutes, then remove them to a wire rack to finish cooling.

I like to serve my muffins warm, sliced open, and spread with a pat of butter. Delicious!

Recipe Variations

• Add coarse sugar on top for a nice crunch!
• For more lemon flavor, add a splash of lemon juice to the batter.
• Make a streusel or crumb topping for bakery-style muffins.
• Use a combination of berries for an extra berry flavor!

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, frozen blueberries mean you can enjoy these berry muffins all year long, not just during blueberry season! Don’t thaw the blueberries first, just follow the recipe as directed.

How do I store blueberry muffins to keep them fresh?

Muffins tend to get a bit soggy if not stored correctly. Let your blueberry muffins cool completely, line an airtight container with a paper towel, then place the muffins on top of the towel. You can also use a Ziploc bag.

Place an additional paper towel on top of the muffins, then cover and store at room temperature. When stored this way, your muffins will last 2-4 days.

Can you freeze blueberry muffins?

Yes, these muffins freeze beautifully! Once the muffins are completely cooled, wrap each one in plastic wrap, then place the wrapped muffins in a freezer bag. Freeze for up to 2 months.

To thaw, let the muffins sit at room temperature or heat gently in the microwave.

Can I make the batter ahead of time and bake it later?

Some experts recommend letting the batter rest overnight before baking. I have to admit I’ve never experimented with this, so I recommend baking the muffins right after you make the batter. If you have experience doing this, I’d love to hear how it works for you!

More Muffin Recipes

Have some extra bananas? Make these Banana Chocolate Chip Muffins to enjoy any time of day. I mean who needs them just for breakfast? An afternoon pick-me-up is the way to go! 

The fresh lemon juice and lemon zest add such brightness to these Lemon Poppy Seed Muffins. I love to freeze a batch of baked muffins so I can easily thaw them out for busy mornings!

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch any time of year, and especially when the holidays roll around.

All Things Blueberry

I admit, I’m lacking in the blueberry recipes on the blog. But you might want to try this delicious Blueberry Smoothie for breakfast!  I also use blueberries in this Triple Berry Bread and these Mixed Berry Pie Bars. 

What’s your favorite way to eat blueberries?

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Blueberry Muffins

Fluffy, homemade Blueberry Muffins are easy to make with a tender inside, sweet blueberries and a hint of vanilla. This easy recipe is perfect for breakfast.

Course Breakfast

Cuisine American

Keyword Blueberry Muffins

Prep Time 10 minutes minutes

Cook Time 19 minutes minutes

Total Time 29 minutes minutes

Servings 16 muffins

Calories 152kcal

Ingredients

• 2 cups + 2 tablespoons all purpose flour reserve the 2 tablespoons
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sugar
• 2 large eggs
• 1 cup milk
• 4 tablespoon butter melted
• 1 teaspoon vanilla
• 1/4 cup vegetable oil
• 1 teaspoon lemon zest
• 1 1/2 cups fresh blueberries

Instructions

• Preheat oven to 425 degrees, and prepare a muffin tin by spraying it with cooking spray.
• In a small bowl mix the 2 tablespoons of flour to blueberries, and gently combine so that they are well coated. Set aside.
• Combine all dry ingredients in a large bowl. Make a well in center of mixture.
• Whisk eggs, milk, butter, vanilla, vegetable oil, and lemon zest in a separate bowl. Add to dry ingredients- don't over mix (you should have lumps).
• Fold the blueberries into the batter carefully.
• Pour batter into greased muffin pan two-thirds full.
• Bake for 17-19 minutes or until golden brown and toothpick inserted comes out clean. Cool in tin for 5 minutes.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 145mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

This post was originally published June 15, 2017. It has been updated in format and with photos on January 25, 2024.

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When is your favorite time to eat muffins? I know they are traditionally considered a breakfast treat, but I like to keep homemade muffins on hand for a quick snack during the day, and I even sometimes make them to accompany my main dinner dish.

Whenever you serve them, these sweet muffins are the perfect mix of tart cranberries and sweet oranges, with some fresh orange zest mixed in, similar to my very popular Cranberry Orange Scones. The best part is the delicious orange glaze on top of the muffins. I know pumpkin and apple get all the glory during the time of year when this cranberry orange flavor combination is popular, but there’s something about these flavors that they deserve to be enjoyed all year long.
I know you will want to make this easy recipe again and again!

What Ingredients do I need for this easy muffin recipe?

Here’s what you’ll need to make the Orange Cranberry muffin batter:

• vegetable oil or melted butter
• light brown sugar, packed
• 2 large eggs, room temperature
• all-purpose flour
• baking powder
• salt
• whole milk or 2% milk
• fresh orange juice
• grated orange zest
• a cup of cranberries
• powdered sugar

How do I make Orange Cranberry Muffins?

Prepare your muffin pan: Preheat your oven temperature to 325 degrees F., and prepare your pan. Line your 12 muffin cups with paper liners or spray each well with cooking spray. 

Make Your Muffin Batter: In a large bowl, whisk together sugar and oil. Add eggs, one at a time, whisking in between. 

In a separate bowl, combine flour, baking powder, and salt. Add half the flour mixture to your wet ingredients and whisk to combine. Add half the milk and stir, then add the remaining dry ingredients until incorporated. 

Finally, add the remaining milk, orange juice, and orange zest and stir just until combined. Then roughly chop your cranberries and fold them into the batter.

Bake Your Muffins: Spoon batter evenly among the wells of the prepared muffin tin and bake in preheated oven for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. 

Glaze: While the muffins are baking, prepare the glaze by whisking together powdered sugar and orange juice in a small bowl. Once the muffins are done, brush the sweet orange glaze on the muffin tops immediately and sprinkle with sweet orange zest (optional). Let them sit for 10 minutes before taking them out of the pan and transferring them to a wire rack to cool.

Helpful Recipe Tips

• I recommend mixing by hand. When you use an electric mixer, you risk over-mixing your batter, which results in a tough, dense muffin.
• Bring your eggs and milk fully to room temperature in order to fully incorporate them into your batter
• If you’re not using paper liners, make sure to grease and flour your muffin tins thoroughly so that nothing sticks.
• For this recipe, you need to fill your muffin cups about 3/4 full. I like to use a large cookie or ice cream scoop to help make all the muffins the same size.
• Press a few extra fresh cranberries on top of the muffins before baking for a beautiful presentation
• Resist the temptation to open the oven door while baking! If you open that door too soon, it could cause your muffins to deflate. Use the oven light to view, but remember to turn it off because it can add additional heat.
• And remember, all ovens cook differently, so do check for doneness a minute or two before the end of the suggested baking time.

How long do these muffins last?

Cooled muffins are best eaten the day they are baked! But they will keep for 3 days, wrapped tightly in plastic wrap or placed in an airtight container, and stored at room temperature. Reheat for a few seconds in the microwave or in a toaster oven. 

If you want to store them for longer, freeze them on a tray until fully frozen, then transfer them to a freezer bag (making sure to let any air out), and store them for up to two months. Alternatively, wrap them individually in plastic wrap once they’ve cooled and freeze them. When you’re ready to enjoy them, you can thaw them overnight in the fridge and warm them up in the microwave or defrost the muffins in the microwave.

Can I add nuts or chocolate chips to this muffin recipe?

Absolutely! I would recommend adding about ¾ cup of your favorite chocolate chips or ½ cup of nuts to this recipe. I think walnuts or pecans would compliment the juicy cranberries perfectly.

A little trick: coat your nuts with a little bit of flour before adding them to the batter. This will keep them from sinking to the bottom of the muffin!

Can I use dried cranberries in this recipe?

Yes, you can! For dried cranberries, you’ll need to use less than the amount listed for fresh cranberries. You can also soak the dried cranberries in warm water for about 10 minutes to soften them before patting them dry to add to the batter. The dried cranberries are chewier and sweeter, so just know it will change the taste slightly if you use them.

If you can’t find fresh cranberries, which are seasonal, you should be able to find frozen cranberries in the freezer section of your grocery stores. Using fresh or frozen cranberries ensures a tender, moist muffin.

Can I substitute almond milk for this recipe?

While this recipe is written for whole or 2% milk, you can substitute your favorite milk instead. The taste and texture may vary slightly, and you may need to add a little more milk than is called for in the recipe if the milk is thicker. 

Can I make this as bread instead?

You can! Check out the recipe for Orange Cranberry Bread here! (It’s very similar but has some very important adjustments).

Try some of my other favorite muffin recipes:

For another fun fall-flavored or any time of year muffin, I love to bake these Blueberry Muffins. When we need a chocolate fix, my family adores these fluffy Banana Chocolate Chip Muffins, too. You could even give these Chocolate Chip Cream Scones a go.
Love lemon in the morning? Make these Lemon Poppy Seed Muffins.

More Cranberry Recipes you’ll want to try:

Orange and Cranberry are the flavors of the holiday season, though, of course, they are amazing any time of the year. I have a bunch of recipes featuring orange and cranberry together. Here are just a few of my favorite ones:

• Cranberry Orange Smoothie
• Cranberry Macadamia Scones
• Cranberry Pecan Goat Cheese Bites

Easy Breakfast Recipes

• Overnight Breakfast Casserole
• Caramelized Onion, Bacon and Gruyere Quiche
• Banana Pancakes
• Maple Bacon Gravy
• Breakfast Hash Brown Bites

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Orange Cranberry Muffins

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch this holiday season (or any time of year), so pull out your muffin pan and whip up a batch of fresh muffins today!

Course Breakfast

Cuisine American

Keyword Orange Cranberry Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 13 servings

Calories 170kcal

Ingredients

• 1/4 cup melted butter *can use vegetable oil
• 3/4 cup packed brown sugar
• 2 large eggs room temperature
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup 2% milk *can use regular milk, but nutritional value will change.
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest
• 1 cup roughly chopped cranberries *can use dried cranberries

Glaze

• 3 tablespoons powdered sugar
• 1 tablespoon orange juice
• additional orange zest for garnish optional

Instructions

• Preheat oven to 325 degrees.  Line 12-well muffin tin with liners.  In large bowl, whisk together sugar and oil.  Add eggs, one at a time, whisking in between.
• In a separate bowl, combine flour, baking powder, and salt.  Add half the flour mixture to wet ingredients and whisk to combine.  Add half the milk and stir, then add the remaining flour until incorporated.  Finally, add the remaining milk, orange juice, and orange zest and stir just until combined.
• Fold in cranberries.  Transfer batter to muffin tin, filling wells ¾ full.  Bake for 15-20 minutes or until toothpick come out clean when inserted into middle of muffins. 
• While muffins are baking, prepare glaze by whisking together powdered sugar and orange juice in small bowl.  Once muffins are done, brush glaze on immediately and sprinkle with orange zest (optional).  Let it sit for 10 minutes before taking out of pan and transferring to cooling rack.

Notes

*Cranberries can be seasonal, but you should be able to find them year round in the freezer section.  

*Make bread in 9×5-inch loaf pan (greased and floured) at 325 degrees for 15-20 minutes.

*Ovens vary, so check for doneness before recommended baking time is up.

*You can leave this bread in the pan if you choose and just slice as you serve.  

*Store covered in pan or in airtight container.  Best within 2 days.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 174mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Orange Cranberry Muffins appeared first on Easy Recipes From Home.

Pregnancy is all it took to finally get me to start eating breakfast regularly again. Who would have thought?! It used to be egg sandwiches most of the time but now with John Grayson my mornings are generally not spent in the kitchen. So if I am not having a smoothie for breakfast it is nice to have a batch of these ready to go.

That is where these muffins come into the picture. I even froze a batch of cooked ones so I could easily thaw them out for mornings like today when JG does not want to be put down. I love muffins made from scratch. You can make so many different combinations. Next on my list – Cranberry Orange.

I actually wanted to make these when I was pregnant because I wanted to cook a meal every week that coincided with pregnancy. I would have been 4 weeks pregnant & he would have been the size of a poppy seed. But we all remember in my first trimester I did not even want to step foot in the kitchen. Luckily now it’s hard to keep me out of it.

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Lemon Poppy Seed Muffins

Ingredients

• 1 cup sugar
• Zest of 1 lemon
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup Greek yogurt
• 1 teaspoon vanilla
• 6 tablespoon melted butter
• 1/2 cup lemon juice
• 2 tablespoons poppy seeds

Instructions

• Preheat oven to 400 degrees.
• Combine sugar and lemon zest. Then whisk in flour, baking powder, baking soda, and salt.
• In another bowl, whisk together eggs, Greek yogurt, vanilla, butter and lemon juice.
• Add wet ingredients to dry ingredients. Stir in poppy seeds.
• Spoon batter into paper muffin cups or lightly greased muffin pan about 3/4 way full.
• Bake for 16-18 minutes or until toothpick is inserted and comes out clean.
• Transfer to wire rack for a couple of minutes to cool then serve.

What is your generally your go to breakfast?

Menu of the Week

Margherita Pizza
Thai Red Curry Rice Noodles with Crab Meat and Spicy Coconut Soup
BBQ Pulled Pork  Mac and Cheese with Coleslaw

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