I read a number of food related blogs (although I’m way behind) and a while back, I had bookmarked these muffins made by Ashley of Delish. I made them last week and James and I enjoyed them for breakfast for a number of days. I enjoyed the crumb topping; however, it became mushy (but still delicious) by the time we finished the last two muffins yesterday. So if you prefer a more crumbly crumb topping, eat them fast, which would so not be difficult to do.
Banana Chocolate Crumb Muffins
- 3 to 4 ripe bananas, mashed
- 1/4 cup butter, melted
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour (if desired, substitute 3/4-1 cup all-purpose flour for wheat pastry flour)
Crumb Topping Ingredients:
- 3 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cold butter
- 1/2 cup mini chocolate chips
Preheat oven to 350°F. Grease or line muffin tin with paper liners.
In a large mixing bowl, mix bananas and butter. Stir in granulated sugar, egg and vanilla. Sprinkle baking soda, baking powder and salt over the mixture. Add the flour; mix until just incorporated. Spoon batter into prepared muffin cups.
For crumb topping: in a small bowl, mix together brown sugar and flour. Cut in butter until mixture resembles coarse cornmeal. Stir in mini chocolate chips. Sprinkler topping over muffins.
Bake at 350°F for 20-25 minutes or until a toothpick inserted into center of muffin comes out clean.
Yield: 12 muffins