I made muffins. With fruit in them.
And then I realized how out of place these muffins were going to feel in my recipe index next to the peanut butter cup cookies and the chewy brownies and the best chocolate chip cookies ever. How could they possibly compete? They'd be forced to hang out in the healthy section with the peanut butter and jelly muffins and the banana bread. Social suicide.
So I decided to help these muffins up their game a bit. I added some Ghirardelli milk chocolate chips (because we all know how far a little name-dropping can get you) and topped them off with a cinnamon brown sugar crumble. Accessories are a must.
If you think about it, it's just like the movie She's All That. Just think of me as Zack Siler's sister, and you'll see. Exactly the same.
Banana Chocolate Chip Muffins with Cinnamon Crumb Topping
For the muffins:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup unsalted butter, softened and cubed
1 large egg
3 large bananas, mashed
3 tablespoons plain yogurt
1 teaspoon vanilla extract
1 & 1/4 cups milk chocolate chips
For the crumb topping:
1 cup all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners.
2. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a separate bowl, cream the butter and sugar together using an electric mixer. Add the egg, bananas, yogurt, and vanilla extract. Continue mixing with the electric mixer until fully combined. Using a spatula, fold the dry ingredients into the wet ingredients, mixing just until incorporated. Stir in the chocolate chips.
4. Divide the batter among the muffins cups, filling each cup completely.
5. Prepare the crumb topping by stirring together the flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the butter with a fork or pastry blender until the mixture forms large, moist clumps. Top each muffin with about 2 tablespoons of the mixture, lightly pressing it into the batter.
6. Bake the muffins for 20-25 minutes or until a toothpick inserted in the center muffin comes out clean and the topping is golden brown.. Allow the muffins to cool for at least 30 minutes before serving. As you probably guessed, I tried to eat one right away. It was good, but not as good as the second one I tried 30 minutes later. For some reason, these have a strange texture when they first come out of the oven and need to sit for awhile to become achieve a "muffin-y" texture.