Banana Chocolate Chunk Crumb Muffins

Saturday, August 11, 2018

Just when I thought you can't push the envelope on a classic banana chocolate chip muffin. You can!

After you've nailed the taste, there's nothing more rewarding than upping texture. And who doesn't like a little crisp? A wee bit of crunch? When you've got that ooey gooey banana chunks and luscious bits of dark chocolate chunks in a tender crumbed muffin, it's just really going over the top to have a streusel topping literally over the top. Yasss, girl!!! 

I promise you, this will be your new go-to recipe for bringing to school, work, friends, or whipping up when you have a craving at midnight. This recipe makes 24 awesome muffins. Rightly so. Because you can always freeze them, you know? Not that there will be a shortage of peeps you can share it with. Really, it's just banana and baking stuff, not something super fancy, so please share the love. There has not been an ungrateful soul so far, except those trying to stick to their keto diet. LOL!

50 g (<1/4 cup) light brown sugar
60 g (1/2 cup) all-purpose flour
Pinch of ground cinnamon
42 g (3 tbsp) unsalted butter

420 g (3-1/2 cup) all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
6 ripe bananas, mashed
100 g (1 cup) granulated sugar
2 eggs, at room temperature, beaten
1 tsp vanilla extract
165 g (2/3 cup) unsalted butter, melted
350 g (2 cups) chocolate chunks

1. In a medium bowl, combine all the crumb ingredients.
2. Work them together by pinching them between your fingers until the mixture resembles coarse wet sand.
3. Place the bowl in the fridge while preparing the muffins.

4. Preheat the oven to 175C or 250F.
5. Line 2 muffin pans with cupcake or muffin liners.

6. In a large bowl, whisk the flour, baking soda, baking powder, and salt.
7. In a medium bowl, whisk the mashed bananas, sugar, eggs, vanilla extract, and butter.
8. Fold the flour into the banana mixture, then add the chocolate chunks, mixing until just combined.
9. Fill the paper liners up to 2/3 full.
10. Sprinkle the crumb mixture on top of the muffins.
11. Bake for 18-20 minutes until golden, rotating the pans between the oven shelves about 15 minutes into baking when the muffins have risen.
12. Transfer to a wire rack when safe to handle and let cool.

By the way, if you're not a fan of the crunchy crumbly topping and prefer to have a classic, try my ever-so-popular banana chocolate chunk muffins instead :)

And as always, bake with love!

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