Uploaded July 2026 | Updated September 2026, 2 weeks ago
Timestamps
00:00 - Intro
01:30 - Extra BS we are trying
01:53 - Make coffee for banana muffins
02:04 - Sifting the dry ingredients
02:30 - Mix the banana with the coffee
02:59 - Cream the butter and the sugar THEN add egg
03:47 - Add Banana Coffee mixture to the wet mix
04:02 - Add Wet mix to the Dry mix
04:14 - Add choc chips and nuts and let rest for 20 minutes
04:38 - Choc chip muffins: Dry Mix - flour, baking powder, and salt
05:12 - Wet Mix - Milk, unsalted butter, eggs, sugar, sour cream, and Vanilla Extract
05:53 - Fold Wet into Dry mix
06:12 - Add Choc Chips mix and let rest
06:44 - Scoop rested banana muffins
07:49 - Scoop rested Choc chip muffins
08:31 - Muffins are ready
09:50 - Leftovers and some final thoughts
Support!
Buy me a coffee
ko-fi.com/alexisbored
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Banana Choc Chip muffins
2 and ½ cups of AP flour
½ tsp salt
½ tsp baking soda
1 tsp of baking powder
1 cup of chocolate chips
1 cup nuts (whatever you want im not your dad)
2 sticks of butter at room temp
1 and ⅓ cup of mashed bananas (about 2-3 bananas depending on the size)
1 Tablespoon of instant coffee
1 egg (room temp)
1 cup of sugar (200g)
Instructions.
Combine flour, salt, baking soda, baking powder in a separate bowl
(sifting recommended)
Make instant coffee (1 Tbsp mix and 1 Tbsp warm water mix to dissolve)
Mix with mashed banana
Cream butter, sugar, and egg
Then Add Banana mixture
Then fold in dry ingredients (when the flour is almost fully incorporated next step)
Add choc chips and nuts
Let batter rest for 20 min
Fill 3 half way and 3 to top
Bake at 425 degrees for 5 minutes
Then turn down to 350 and continue baking for 15 min
Choc chip muffins (Preppy Kitchen)
youtube.com/watch?v=NiQ32NxRHSg&t=230s
2¾ cups all-purpose flour (330g)
1 tablespoon baking powder
1 teaspoon kosher salt
1¼ cups whole milk room temperature (300ml)
1 cup granulated sugar (200g)
½ cup unsalted butter melted and cooled (113g)
2 large eggs room temperature
¼ cup sour cream room temperature (60g)
1 tablespoon vanilla extract
1½ cups semisweet chocolate chips (270g)
Preheat to 425°F. Line two 12-cup muffin pans with 18 paper liners
Fill the empty wells in one pan with 2 tablespoons of water.
Sift the flour, baking powder and salt into a large bowl, then whisk together and set aside.
In another bowl, add the milk, sugar, melted butter, eggs, sour cream, and vanilla. Whisk until well combined.
Add the wet mixture to the dry and fold together with a spatula just until a few streaks of
flour remain. Add the chocolate chips and fold them in until they are well dispersed through the batter and the flour is fully mixed in. (If you want, reserve a handful of the chocolate chips to add on top.)
Using an ice cream scooper, divide the batter among the paper liners (about ⅓ cup each). Regular liners will be full to the top of the liner. Tulip liners will be about half full. Sprinkle the batter with extra chocolate chips if you saved any.
Bake one pan at a time for 5 minutes at 425°F.
Lower the oven temperature to 350°F and bake for 20 minutes or until the tops are golden and a tooth pick inserted into the comes out clean. Let the muffins cool for a few minutes in the pan, then remove them and finish cooling on a wire rack.
Timestamps
00:00 - Intro
01:30 - Extra BS we are trying
01:53 - Make coffee for banana muffins
02:04 - Sifting the dry ingredients
02:30 - Mix the banana with the coffee
02:59 - Cream the butter and the sugar THEN add egg
03:47 - Add Banana Coffee mixture to the wet mix
04:02 - Add Wet mix to the Dry mix
04:14 - Add choc chips and nuts and let rest for 20 minutes
04:38 - Choc chip muffins: Dry Mix - flour, baking powder, and salt
05:12 - Wet Mix - Milk, unsalted butter, eggs, sugar, sour cream, and Vanilla Extract
05:53 - Fold Wet into Dry mix
06:12 - Add Choc Chips mix and let rest
06:44 - Scoop rested banana muffins
07:49 - Scoop rested Choc chip muffins
08:31 - Muffins are ready
09:50 - Leftovers and some final thoughts
Support!
Buy me a coffee
ko-fi.com/alexisbored
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Banana Choc Chip muffins
2 and ½ cups of AP flour
½ tsp salt
½ tsp baking soda
1 tsp of baking powder
1 cup of chocolate chips
1 cup nuts (whatever you want im not your dad)
2 sticks of butter at room temp
1 and ⅓ cup of mashed bananas (about 2-3 bananas depending on the size)
1 Tablespoon of instant coffee
1 egg (room temp)
1 cup of sugar (200g)
Instructions.
Combine flour, salt, baking soda, baking powder in a separate bowl
(sifting recommended)
Make instant coffee (1 Tbsp mix and 1 Tbsp warm water mix to dissolve)
Mix with mashed banana
Cream butter, sugar, and egg
Then Add Banana mixture
Then fold in dry ingredients (when the flour is almost fully incorporated next step)
Add choc chips and nuts
Let batter rest for 20 min
Fill 3 half way and 3 to top
Bake at 425 degrees for 5 minutes
Then turn down to 350 and continue baking for 15 min
Choc chip muffins (Preppy Kitchen)
youtube.com/watch?v=NiQ32NxRHSg&t=230s
2¾ cups all-purpose flour (330g)
1 tablespoon baking powder
1 teaspoon kosher salt
1¼ cups whole milk room temperature (300ml)
1 cup granulated sugar (200g)
½ cup unsalted butter melted and cooled (113g)
2 large eggs room temperature
¼ cup sour cream room temperature (60g)
1 tablespoon vanilla extract
1½ cups semisweet chocolate chips (270g)
Preheat to 425°F. Line two 12-cup muffin pans with 18 paper liners
Fill the empty wells in one pan with 2 tablespoons of water.
Sift the flour, baking powder and salt into a large bowl, then whisk together and set aside.
In another bowl, add the milk, sugar, melted butter, eggs, sour cream, and vanilla. Whisk until well combined.
Add the wet mixture to the dry and fold together with a spatula just until a few streaks of
flour remain. Add the chocolate chips and fold them in until they are well dispersed through the batter and the flour is fully mixed in. (If you want, reserve a handful of the chocolate chips to add on top.)
Using an ice cream scooper, divide the batter among the paper liners (about ⅓ cup each). Regular liners will be full to the top of the liner. Tulip liners will be about half full. Sprinkle the batter with extra chocolate chips if you saved any.
Bake one pan at a time for 5 minutes at 425°F.
Lower the oven temperature to 350°F and bake for 20 minutes or until the tops are golden and a tooth pick inserted into the comes out clean. Let the muffins cool for a few minutes in the pan, then remove them and finish cooling on a wire rack.
