Embrace the delightful blend of ripe bananas and chocolate chips in these moist and fluffy muffins. The added streusel topping offers a sweet, crumbly texture that complements the soft interior, making every bite an indulgent treat.
Components:
- Banana Chocolate Chip Muffin:
- 125g All Purpose Flour
- 110g Light Brown Sugar
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon Powder
- 120g Unsweetened Plain Yogurt (almond yogurt or any plain yogurt)
- 1 Ripe Banana, mashed
- 60ml Vegetable Oil (or any flavorless oil)
- 40g Chocolate Chips
- Crumbly Streusel Topping:
- 90g Butter, melted
- 145g All Purpose Flour
- 112g Light Brown Sugar
- 1/4 tsp Salt
Steps:
- Muffin Creation:
- In a bowl, whisk together yogurt, mashed banana, oil, and light brown sugar until the sugar is fully dissolved.
- In another bowl, sift and mix all dry ingredients.
- Gradually fold the dry ingredients into the liquid mix, ensuring it’s well combined.
- Finally, incorporate the chocolate chips into the batter.
- Streusel Preparation:
- In a separate bowl, melt the butter.
- Add in the brown sugar, flour, and salt. Stir until the mixture attains a crumbly texture.
- Place the streusel mix in the fridge to chill until you’re ready to use it.
- Assembly & Baking:
- Line a muffin tray with cupcake liners.
- Fill each liner with the muffin batter until it’s 3/4 full.
- Generously sprinkle the chilled streusel topping over each muffin.
- Bake in a preheated oven at 370°F (188°C) for approximately 15-17 minutes or until a toothpick comes out clean when inserted into a muffin’s center.
Serving Suggestion:
- Best enjoyed warm with a drizzle of honey or a dollop of whipped cream. Pair it with a cup of coffee or milk for the ultimate breakfast or snack.
Storage:
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Indulge in the delectable combination of bananas, chocolate, and a sweet crumbly streusel with these muffins! 🍌🍫🧁
