Banana Chocolate Chip Streusel Muffins

I’m sure many of you have the same banana problem as me- that there’s always a few left towards the end that are too brown and spotty to be eaten as is. I always have 2 or 3 left, and more often than not, they’re used up in my favorite banana bread (I still need to share that recipe!).

This time around, I wanted to switch things up and create something that I could add to my son’s lunchbox. I decided to go the muffin route, after seeing my friend post a picture of her take on Banana Chocolate Chip Streusel Muffins, recipe courtesy of Sally’s Baking Addiction.

These muffins are great not only to snack on, but also for breakfast! The muffin itself is not too sweet, and the streusel topping adds the right amount of sweetness and crunch.

 

 

Banana Chocolate Chip Streusel Muffins

Yield: 12 Muffins

Ingredients:

For Streusel:

• ¼ cup + 2 tablespoons semi-sweet chocolate chips
• 2 tablespoons brown sugar
• ½ tablespoon ground cinnamon

For Muffins:

• 1 ½ cups all-purpose flour
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• ½ cup sugar
• 1 egg
• 3 ripe bananas, mashed
• 3 tablespoons yogurt

Directions:

Make Streusel:

In a small bowl, combine and mix all ingredients for streusel. Set aside.

Make Muffins:

Preheat oven to 425°F and set aside a greased or lined muffin pan.

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, combine butter, sugar, and egg. Mix on medium speed until light and fluffy, about 3 to 5 minutes. Reduce speed to low and add bananas and yogurt, scraping the sides of the bowl as needed. Mix until thoroughly combined. Add flour mixture and mix until just combined, take care not to overmix.

Divide the batter into the muffin cavities, filling at least ¾ full. Place a spoonful of streusel on top of each muffin, and lightly press down.

Bake the muffins for 5 minutes, then reduce temperature to 350°F and bake until an inserted toothpick comes out clean, an additional 12 to 15 minutes. Remove from oven and cool for 5 minutes, then transfer to a rack and cool completely.

Muffins can be kept at room temperature for up to one week.