Banana Chocolate Chip Muffins with Cinnamon Streusel
These Banana Chocolate Chip Muffins with Cinnamon Streusel are a favorite in our household, loved by both my kids and my husband. They’re moist, flavorful, and utterly irresistible. Mixing ripe bananas with chocolate chips creates a perfect balance of sweetness, while the crunchy cinnamon streusel on top adds a delightful twist.
After I finished baking a batch, I placed them on the table to cool. It wasn’t long before my mischievous dog, ever curious, attempted to snatch one of the muffins. With a watchful eye, I swiftly intervened, knowing the dangers chocolate poses to our furry friends.
Despite the brief interruption, the baking process was smooth sailing. The aroma of cinnamon filled the kitchen, and soon, the muffins were ready. Warm and golden, they were impossible to resist.
As my family gathered around the table to enjoy them, laughter filled the room. With each bite, we savored the delicious combination of flavors. These muffins aren’t just a treat; they’re a reminder of the simple joys of spending time together and sharing good food.
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Frequently Asked Questions (FAQs)
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that the texture and flavor may be slightly different.
- Can I omit the almonds in the streusel?
- Absolutely! The almonds are optional and can be omitted if you prefer a nut-free version of these muffins.
- How ripe should the bananas be for this recipe?
- The bananas should be very ripe, preferably with brown spots on the skin. Overripe bananas are sweeter and contribute to the moistness and flavor of the muffins.
- Can I use frozen bananas instead of fresh ones?
- Yes, you can use frozen bananas for this recipe. Thaw them completely and drain any excess liquid before mashing and incorporating them into the batter.
- How should I store these muffins?
- Store the muffins covered at room temperature for up to a few days. For longer storage, transfer them to an airtight container and refrigerate for up to 1 week.
- Can I freeze these muffins?
- Yes, you can freeze these muffins. Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or microwave briefly before serving.
- Can I use a different type of yogurt or sour cream?
- Yes, you can use any type of plain yogurt or sour cream in this recipe. Greek yogurt, regular yogurt, or sour cream will all work well.
- Can I make mini muffins instead of regular-sized muffins?
- Yes, you can use a mini muffin pan and adjust the baking time accordingly. Mini muffins will bake faster, so start checking for doneness around 10-12 minutes.
- Can I use milk chocolate chips instead of semi-sweet chocolate chips?
- Yes, you can use milk chocolate chips if you prefer a sweeter flavor. Feel free to customize the chocolate chips to your preference.
- Can I make these muffins without the streusel topping?
- While the streusel topping adds extra flavor and texture, you can omit it if desired. The muffins will still be delicious without it.
Banana Chocolate Chip Muffin with Cinnamon
Indulge in homemade Banana Chocolate Chip Muffins withCinnamon Streusel. Moist, flavorful, and perfect for breakfast or snack time. Bake up a batch and create cherished family memories
Ingredients
For Streusel:
- 2 and 1/2 teaspoons ground cinnamon
- 1/4 cup 50g packed light or dark brown sugar
- 3/4 cup 135g semi-sweet chocolate chips
- Optional: 1/2 cup 60g chopped almonds
For Muffins:
- 1 2/3 cups all-purpose flour 208g all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons 85g unsalted butter, softened to room temperature
- 1/2 cup 100g granulated sugar
- 1 large egg at room temperature
- 1 1/2 cups about 3 large bananas
- 1/4 cup 60g plain yogurt or sour cream
Instructions
- Preparation: Preheat your oven to 425°F (218°C). Grease a 6-count muffin pan or line with cupcake liners. Set aside.
- Prepare Streusel: In a small bowl, mix together ground cinnamon, brown sugar, chocolate chips, and chopped almonds if using. Set aside.
- Prepare Muffins: In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add Egg and Bananas: Add the egg to the butter-sugar mixture and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. Add mashed bananas and yogurt, then beat on high speed until combined. The mixture may look curdled; this is normal.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet ingredients and beat on low speed until just combined. The batter will be thick. Be careful not to overmix.
- Assemble Muffins: Spoon a large dollop (about 1.5 tablespoons) of batter into each muffin cup. Sprinkle 1 scant tablespoon of streusel over the batter in each cup. Repeat with another layer of batter, using up the remaining batter, and then finish by sprinkling the remaining streusel on top of each muffin. Fill each muffin cup all the way to the top. Gently swirl the streusel topping with the batter using a toothpick or knife.
- Bake: Bake for 5 minutes at 425°F (218°C), then, without removing the muffins from the oven, reduce the temperature to 350°F (177°C). Continue baking for an additional 15–16 minutes or until a toothpick inserted into the center of a muffin comes out clean. Total baking time should be around 20–21 minutes.
- Cool and Serve: Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely. Alternatively, enjoy them warm.
- Storage: Muffins can be stored covered at room temperature for a few days. For longer storage, transfer them to the refrigerator for up to 1 week.
Video
Notes
1. Ripe Bananas: Use ripe bananas with brown speckles for the best flavor and sweetness. Overripe bananas mash easily and add moisture to the muffins.
2. Chocolate Chips: Feel free to use your favorite type of chocolate chips, whether it's semi-sweet, milk chocolate, or dark chocolate. You can also chop up a chocolate bar into chunks for a more decadent texture.
3. Muffin Texture: Be careful not to overmix the batter to avoid dense muffins. Mix the wet and dry ingredients until just combined to maintain a tender crumb.
4. Streusel Topping: Customize the streusel by adding chopped nuts like almonds or pecans for extra crunch and flavor. Sprinkle generously on top of each muffin for a delightful crispy texture. 5. Baking Time: Keep an eye on the muffins during baking to prevent overcooking. They're ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached. 6. Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy on the bottom. 7. Storage: Store leftover muffins in an airtight container at room temperature for a few days. For longer storage, refrigerate them for up to a week or freeze individually wrapped muffins for up to three months. Reheat thawed muffins in the microwave or oven for a few seconds before serving.
4. Streusel Topping: Customize the streusel by adding chopped nuts like almonds or pecans for extra crunch and flavor. Sprinkle generously on top of each muffin for a delightful crispy texture. 5. Baking Time: Keep an eye on the muffins during baking to prevent overcooking. They're ready when a toothpick inserted into the center comes out clean with a few moist crumbs attached. 6. Cooling: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from becoming soggy on the bottom. 7. Storage: Store leftover muffins in an airtight container at room temperature for a few days. For longer storage, refrigerate them for up to a week or freeze individually wrapped muffins for up to three months. Reheat thawed muffins in the microwave or oven for a few seconds before serving.
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