- Allow Butter and Eggs to Come to Room Temp
About an hour or so before you plan to start baking, get your butter and eggs out and allow to rest on your counter until they come to room temperature. About an hour is good but allow at LEAST 30 minutes.
- Preheat the Oven to 350º
- Prep the Muffin Tin with Liners
- Cream the Butter & Sugar
In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, cream your ROOM TEMPERATURE butter and sugar until it is well combined. You'll need to mix for several minutes until it's really well creamed. The butter should become a much lighter color.
- Mix in Eggs, Vanilla and Sour Cream
Add your eggs, one by one, mixing in between the addition of each so that they are fully incorporated (about 30 seconds on medium speed). Next, add the vanilla and sour cream and mix again until evenly mixed.
- Sift Flour, Salt and Baking Soda and Mix In
Sift together the flour, salt and baking soda into a large bowl. Add it to the wet ingredients about a 1/2 Cup at a time and mix on low in between each addition until you don't see any dry flour. Do not mix at a high speed or over mix. If you're unsure, mix by hand!
- Mash Bananas and Coat Chocolate Chips
In a small bowl, mash the bananas with the back of a fork. Also, lightly coat the chocolate chips with a little bit of flour. This helps keep the chocolate chips from sinking to the bottom of the batter. I just added the 1/2 cup of chocolate chips to the bowl I had the flour in and shook it up a bit and that was enough to coat them just a bit.
- Add Bananas and Chocolate Chips
Now add the mashed bananas and coated chocolate chips into the batter and mix on low until it is all well combined and evenly distributed. Do not mix on high and do not over mix!
- Scoop Batter into Muffin Tins
Scoop the batter into each cup in your muffin tin filling each about half way up. I find an ice cream scoop can make it really easy to portion it out and get the better into the cup without making a mess.
- Bake for 20 to 25 Minutes
Bake in your preheated oven for about 20 to 25 minutes. At 20 minutes you'll want to start checking the muffins. They're done when a toothpick or cake tester inserted into the center of a center muffin comes out clean. Allow to cool for 10 minutes on a wire wrack.