Staffers walking into the Panther Press newsroom during newspaper design Saturdays are hit by the familiar smell of two dozen warm banana chocolate chip muffins.
The muffins were a welcome surprise for the students showing up to work, and the recipe just had to make it into the issue. The traditional banana bread is delicious and comforting, but this recipe elevates it just a little bit by converting it into bite-sized servings and adding the rich taste of semisweet chocolate chips.
In the March 1999 Bon Appétit magazine, Evelyn’s Coffee Bar published their recipe for Banana-Chocolate Chip Muffins. The well-loved Canadian café republished their renowned recipe in Epicurious magazine in 2024. It is no surprise that people are still enjoying these muffins, even after 20 years.
The recipe begins by preheating the oven to 350 degrees. After your oven is set, line a muffin tin with 12 cupcake liners for a single batch to prevent sticking. Then, you can start the batter!
Mix ½ cup of flour, ⅔ cup sugar, 1 ½ tsp baking powder, and ¼ tsp of salt in a large bowl. Then, in a separate bowl, mix 1 cup of mashed ripe bananas — or about two bananas — one large egg, ½ cup of melted unsalted butter, and ¼ cup milk.
Slowly stir the banana mixture into the dry ingredients until the batter is just blended. If you overmix, your muffins will turn out dense and tough instead of light and fluffy, so be careful!
Then, stir in ¾ cup of semisweet chocolate chips and pop in the oven for 32 minutes, or until the tops are pale golden brown. Push a toothpick into the center of the muffin, and if it’s only marked with melted chocolate your muffins are done. Let them cool a little bit, and enjoy them warm and delicious!
Check out our other muffin recipes here, with a variety of options on how to make blueberry muffins.
