Chocolate Chip Banana Bread Muffins with Cinnamon Crumb Topping
Ingredients
Banana Bread
- 1 1/4 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 cup sugar
- 8 tablespoons 1 stick unsalted butter, at room temperature
- 3 very ripe bananas peeled and mashed with a fork (about 1 cup)
- 1 cup semi-sweet chocolate chips
Cinnamon Crumble Topping
- 3/4 cup unbleached all-purpose flour
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 8 tablespoons 1 stick unsalted butter
Instructions
For the banana bread
- Preheat the oven to 350 degrees F.
- Line a 12-count muffin tin with cupcake liners.
- Sift the flour, baking soda and salt into a medium bowl.
- Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside.
- In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the sugar and butter until light and fluffy.
- Gradually pour in the egg mixture while beating; beat until incorporated.
- Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer.
- With a rubber spatula, fold in the flour mixture until just incorporated.
- Fold in the chocolate chips.
For the cinnamon crumble topping
- In a small bowl, mix together the flour, brown sugar and cinnamon.
- Cut in the butter with 2 knives or a pastry cutter until uniform.
- Fill the cups of the muffin tin about halfway with the batter.
- Spoon the cinnamon crumble topping over the muffins, pressing it lightly into the batter.
- Bake until the topping is golden and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes.
- Let cool before serving.
Notes
I made this with 1/2 cup semi-sweet chocolate chips and 1/2 cup dark chocolate chips.
To bake as a loaf without the crumble topping, pour the banana bread batter into a buttered 9-by-5-by-3-inch loaf pan. Bake at 350 degrees F until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack to cool completely. Adapted from The Food Network
To bake as a loaf without the crumble topping, pour the banana bread batter into a buttered 9-by-5-by-3-inch loaf pan. Bake at 350 degrees F until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack to cool completely. Adapted from The Food Network
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