Chocolate Chip Banana Chai Muffins
Servings 11
Fluffy chocolate chip banana muffins with chai spices like cinnamon, cardamom, and ginger.
Equipment
- 2 12 cup cupcake pans
- Muffin/cupcake liners
Ingredients
Dry Ingredients
- 1¾ cups (210g) all-purpose flour
- ½ cup sugar
- ¼ cup light brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp each of ground nutmeg, ground cardamom, ground allspice, and ground cloves
- ½ tsp fine sea salt
- ⅔ cup mini chocolate chips
Wet Ingredients
- 1 cup mashed banana, approximately 3 medium bananas
- ½ cup sour cream or plain greek yogurt
- 4 tbsp unsalted butter, melted and cooled
- 4 tbsp vegetable oil , or any neutral oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
Other
- 5-6 tsp granulated sugar, for topping
Instructions
- In a large bowl, whisk all of the dry ingredients together until well combined and the ingredients are evenly distributed.
- In a separate bowl, whisk all of the wet ingredients together for 1-2 minutes until smooth.
- Make a small well in the dry ingredients and pour the wet ingredients in all at once. Whisk everything together until just combined, there may be a few lumps. Avoid over-mixing.
- Cover the batter and transfer it to the fridge to rest for at least one hour, or overnight.
- After resting the batter, preheat the oven to 425℉ and line every other cup of two cupcake pans (this recipe makes 10-11 muffins). Fill the cups all the way to the top with batter and sprinkle with some additional sugar if desired.
- Bake for 5 minutes at 425℉, then lower the oven temperature to 350℉ and continue baking for 17-18 minutes, or until a toothpick comes out clean (crumbs are okay).
- Let the muffins rest for 5 minutes in the pans before removing to let cool.
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