Pecan Chocolate Chip Banana Muffins
Tender, moist banana muffins studded with milk chocolate chips and pecans. What an absolute treat these muffins are. The muffins certainly didn’t disappoint.
I came across an interesting recipe ingredient direction that I’ve never done before while making the muffins. The sour cream and baking soda are combined separately in a bowl and allowed to sit until the sour cream rises, yes …it actually makes the sour cream rise up like yeast would. I tried to look this up to find out what the reasoning behind this is. Here’s what I found out…
Baking soda is used when you have acidic ingredients in a recipe. The acidic ingredient activates the baking soda and causes it to rise. Adding the sour cream (acidic ingredient) and the baking soda together jump starts the baking soda. When you use sour cream in a recipe it tends to make the finally product dense and the baking soda needs all the help it can get to rise. This little trick helps the baking soda do it’s thing.
Back to the muffins…The recipe yields 1 1/2 dozen of soft ,tender and delicious Pecan Chocolate Chip Banana Muffins. Make sure to use very very ripe bananas to get a good banana flavor, semi sweet chocolate chips or milk chocolate chips, your call. You can also switch out the chopped pecans for walnuts. make it yours and Enjoy!
Pecan Chocolate Chip Banana Muffins
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs room temperature
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1 1/2 cups flour
- 2 large very ripe banana, mashed
- 1/2 cup sour cream
- 1 Teaspoon vanilla
- 1/2 cup milk chocolate chips
- 1/4 cup chopped pecans, more for sprinkling on top of batter
- Preheat oven to 350 degrees Grease muffin tins or place muffin liners in tins.Cream the butter and sugar together, beat at least 5 minutes until it's well blended and not gritty looking. Add the eggs and mix until well blended.
Place the sour cream and baking soda in a small bowl, whisk together, let sit a few minutes until sour cream is puffed up and looks risen. Add to the butter mixture and beat well.
Add mashed bananas and vanilla to the bowl, mix until thoroughly incorporated. Place the flour and baking powder in a medium bowl, whisk to combine. Add to the batter, mix until just incorporated. Fold in chocolate chips and pecans. Fill muffin tins 3/4 full with batter. Sprinkle batter with extra chopped pecans if desired. Bake 25 -30 minutes.
If you enjoyed this recipe, you may like these as well.
Banana Muffins with Crumb Topping
Cream Cheese Blueberry Muffin with Lemon Glaze
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Hi Bunny, I plan on making these delicious-looking muffins over the weekend, but I noticed that there isn’t any salt mentioned in the list of ingredients. I was always under the impression that just a bit of salt was essential to the taste of baked goods, and I have noticed that, for the most part, there is usually at least a 1/2 teaspoon in most recipes. Would you suggest that I add some salt to this muffin recipe, as well? Please advise. Thanks, Bunny!
Valerie I didn’t even notice there wasn’t any salt in the recipe! I went over to the Betty Crocker site and looked at they’re recipes for muffins and they use 1/2 Teaspoon to a recipe that makes 12 muffins. Go for it sweetie, couldn’t hurt, let me know what you think of the muffins!
Hi Bonnie, Just wanted to let you know that I made your recipe for the Banana Chocolate Chip Muffins, and they were absolutely delicious — very moist & flavorful. Just like eating a piece of Banana Nut Bread, only in the form of a muffin! My husband loved them, too, and I also shared some of them with a neighbor of ours. I plan to make some of your other muffin recipes listed here, too, in the very near future. By the way, I did add the 1/2 teaspoon of salt to your recipe, just to be on the safe side. Take care, have a nice day, and thanks again for the wonderful recipe!
Wonderful Valerie! Thank you so much for coming back to tell me, you made my day!
You’re welcome, Bunny! And thanks again for all of the great recipes that you provide to us!
You’re a sweetheart Valerie, thank you!
Thank you – it’s so good to hear from someone who has actually made the recipe and not just commenting on the pretty photo. I definitely plan to make these in a few days and I’ll also add salt.