Banana muffins that could pass for dessert, that are studded with chocolate chips, and that are topped with streusel make me very happy to eat ‘breakfast’. They’re wonderfully light and fluffy in the interior and the streusel on top is slightly crunchy. They’re perfect for breakfast, brunch, snacks, desserts, or anytime you have ripe bananas to use.
¼cupsour creamlite okay; Greek yogurt may be substituted
1large egg
1teaspoonvanilla extract
1cupmini semi-sweet chocolate chips
Streusel
¼cupgranulated sugar
¼cuplight brown sugarpacked
⅓cupall-purpose flour
¼cupunsalted buttercold
cinnamonoptional for sprinkling
Instructions
Muffins – Preheat oven to 350F and line a 12-count muffin pan (and 1 mini loaf pan if necessary) with liners; set aside.
To a large bowl, add the the first five ingredients (through baking powder) and whisk to combine; set aside.
To a separate bowl, add the bananas and mash. Add the oil, sour cream, egg, vanilla, and whisk to combine.
Add the wet ingredients to the dry and stir just until moistened and combined; don’t overmix.
Add the chocolate chips and stir to combine.
Dollop batter into muffin cups, filling each 3/4-full; set aside. Note – I had enough batter for 12 muffins and 1 mini loaf.
Streusel– To a large bowl, add the sugars, flour, and cut the butter in using two forks until pea-sized crumbles form.
Evenly sprinkle the streusel over the muffins and bake for about 22 to 25 minutes or until done. Allow pan to cool on a wire rack for about 5 minutes before removing muffins. Optionally sprinkle with cinnamon before serving. Muffins are best warm and fresh but extra will keep airtight at room temp for up to 5 days.