Banana Chocolate Chip Streusel Muffins

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These soft and delicious banana chocolate chip streusel muffins will make you never want to make muffins another way! They’re fluffy in the center with crunchy streusel muffin tops and the perfect treat to make when you have ripe bananas sitting on your counter.

Why I love these bakery style banana chocolate chip muffins:

These muffins make for a great on the go breakfast or sweet snack! They’re way easier to make than you may think- the muffin batter is straight forward and uses most of the same ingredients a regular banana bread calls for. These muffins are basically like eating cake for breakfast!

Ingredients you’ll need:

For the muffin batter:

• Melted butter: this keeps the muffins nice and moist. You can salted or unsalted here but be sure to add a pinch of salt to the batter if you opt for unsalted butter.
• Granulated and brown sugar: both sugars are used here for sweetness and moisture.
• Egg: this helps bind the ingredients while also adding lift to the muffins.
• Vanilla extract: this enhances the chocolate flavor in the muffins. Be sure to use extract rather than essence for the best flavor.
• Mashed bananas: use bananas that are very ripe. It doesn’t matter if they’re mushy because you’ll mash them for this recipe anyway!
• All-purpose flour: nothing special here. All-purpose flour is the base of this recipe and provides the perfect tender crumb for these muffins!
• Baking soda and baking powder: I like using both in this recipe for the best airy and fluffy muffins.
• Chocolate chips: semi-sweet chocolate chips are what I opt for but feel free to use whatever chocolate you like! Mini chips work as well.

For the streusel topping:

• Brown sugar: brown sugar is best here because it adds moisture and sweetness. It also plays a big role in the crunchiness of the streusel once baked!
• All-purpose flour: all-purpose flour helps the streusel get its familiar crumbly texture.
• Ground cinnamon: any streusel topping needs cinnamon! It adds the perfect amount of warm spiced flavor to these muffins.
• Butter: I like using softened butter here because it’s easy to work into the other dry ingredients but melted butter will work in a pinch as well.

If you know me, you know I’m a HUGE fan of bananas in baked goods. They add so much natural sweetness, moisture, and yummy banana flavor! When I have ripe bananas to use, but don’t want to make a banana bread, I love making these chocolate banana muffins!

How to make the easiest banana chocolate chip muffins with streusel topping:

• Step 1: Preheat your oven to 375 degrees F and line a standard 12 cup muffin tin with cupcake liners. Set aside.
• Step 2: In a medium sized bowl, mash your ripe bananas. It’s ok if there’s still a few lumps remaining. Set aside.
• Step 3: In a large mixing bowl, combine melted butter, granulated and brown sugar, the egg and vanilla extract. Mix until smooth. Stir in the mashed banana.
• Step 4: Sprinkle in flour, baking soda, baking powder and chocolate chips. Fold together until a batter is formed. Let the batter rest while you move onto the streusel topping.
• Step 5: In a separate medium bowl, combine brown sugar, flour, and ground cinnamon. Add in the butter and mash the butter into the dry ingredients until the mixture resembles fine crumbs.
• Step 6: Use a triggered scoop to evenly distribute the muffin batter among the cupcake liners. Then top each muffin with the streusel topping.
• Step 7: Bake the muffins at 375 degrees F for 5 minutes, then, keeping the muffins in the oven, lower to temperature to 350 degrees F and continue baking for 18-20 more minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean!

There’s something about adding the streusel topping that puts these muffins over the top! You can still make these muffins without it- but the combination of a sweet, crunchy topping with the tender, cakey muffins is delish! They’re like portioned banana crumb cakes with gooey chocolate chips throughout!

My top tips for the best banana chocolate chip streusel muffins:

• Use super ripe bananas. I know they may seem gross and almost too old to eat- but I swear that’s what you want! These muffins taste best with ripe bananas because that’s when they’re most sweet. Ripe bananas also incorporate into the batter better because they’re softer and easier to mash.
• Don’t be stingy with the chocolate chips! I like to make sure each bite is going to be full of chocolate so we’re using a full cup of chocolate chips in this recipe!
• Once the muffin batter is mixed, let it sit while you make the streusel topping. Muffin batter is like pancake batter in the way that letting it sit for 10 minutes or so gives the flour time to absorb the wet ingredients in the batter and results in a much lighter, fluffier muffin once baked.
• Line your muffin tin with cupcake liners. This may seem unnecessary, but it’s an important step because the liners will help prevent your muffins from sticking to the pan.
• Bake at an initially high temperature. You’ll want to start with your oven at 375 degrees F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 350 and finish baking from there. This helps to quickly lift the muffin tops and give you that bakery style look.

FAQ:

If you’re looking for more muffin recipes, give these a try!

• https://dangthatssweet.com/orange-poppyseed-muffins/
• https://dangthatssweet.com/blueberry-chocolate-chip-muffins/
• https://dangthatssweet.com/cranberry-orange-muffins/