– ½ cup Unsalted butter melted – ½ cup Brown sugar packed light or dark – ½ cup Peanut butter creamy – ¼ cup Sour cream or greek yogurt room temperature – 1 teaspoon Pure vanilla extract – 3 Ripe medium bananas equal to ¾th cup – 2 Large eggs room temperature – 2 cups All-purpose flour – 2 teaspoon Baking powder – ¼ teaspoon Baking soda – 1 teaspoon Ground cinnamon – ½ teaspoon Salt – 1 cup Semi-sweet chocolate chips plus more to top the muffin – Coarse sugar in the raw To top the muffin
Heat the oven to 425℉. Two 12-cup muffin pans (or one) should be lined. Fill every other cup with 6 muffin liners per pan. This aids baking and rising.
1
Mix flour, baking powder, soda, cinnamon, and salt in a medium basin. Set aside. Mash three bananas on a dish using a potato masher or fork.
2
With an electric mixer, beat the melted butter, brown sugar, and peanut butter in a large bowl for two minutes on high speed.
3
Include the mashed banana, sour cream, vanilla extract, and eggs in the mixture. Mix on medium until everything is incorporated.
4
Add the chocolate chips and dry ingredients. Slowly mix until everything is well mixed.To get the batter, use a big cookie scoop. There should be a huge amount of food in each bag.
5
The batter should fill it all the way to the top.Cover the muffins with coarse sugar. Add more chocolate chips on top.
6
In a 425℉ oven, bake for 8 minutes. Then turn down the heat to 375℉ and cook for another 6 to 8 minutes. The muffins are done when a toothpick stuck in them comes out clean.
7
After allowing the muffins to rest for ten minutes in the hot pan, remove them and place them on a cooling rack to finish cooling.
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