@bakeandbehold: Tall Bakery style Banana Chocolate Chip Muffins Wet Ingredients Milk – 180g (¾ cup) Sour cream – 60g (¼ cup) Mashed ripe bananas – 300g (about 1¼ cups or 3 medium bananas) Eggs – 2 large Melted butter – 42g (3 tbsp) Neutral oil – 60g (¼ cup) Vanilla extract – 5g (1 tsp) Dry Ingredients All-purpose flour – 325g (2½ cups) Granulated sugar – 160g (¾ cup + 2 tbsp) Baking powder – 8g (2 tsp) Baking soda – 5g (1 tsp) Salt – 3g (½ tsp) Mix-ins Semi-sweet chocolate chips – 200g (about 1¼ cups) Streusel All-purpose flour – 50g (⅓ cup + 1 tbsp) Granulated sugar – 25g (2 tbsp) Melted butter – 30g (2 tbsp) Caramelized Banana Topping Banana – 1 medium, sliced Maple syrup – 15g (1 tbsp) Butter – 14g (1 tbsp) 1. Whisk together mashed bananas, milk, sour cream, eggs, melted butter, oil, and vanilla. 2. Fold in the flour, sugar, baking powder, baking soda, and salt until just combined. (DO NOT OVER-MIX) 3. Fold in the chocolate chips. 4. Divide the batter between 12 lined muffin cups, filling each about ¾ full. 5. Mix the streusel ingredients until crumbly and set aside. 6. Add the banana slices, maple syrup and butter in a pan, and cook for 1–2 minutes until lightly caramelized. Let cool. 7. Top with the caramelized banana slices and streusel. 8. Bake at 425°F (220°C) for 5 minutes, then reduce the oven to 350°F (175°C) and bake for20-25 minutes, or until a toothpick comes out clean. 9. Cool for 10 minutes before enjoying. #bananamuffins #muffin #bakerystyle #bakingrecipe #baketok

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Thursday 23 July 2026 18:26:04 GMT