Looking back over the relatively short life of this baking adventure we’re on, I realized that, to-date, there has been a shocking lack of muffins I’ve yet to bake, consume and subsequently share with you. I decided this needed to be rectified immediately and tried my best to make it up to you the only way I know how. With chocolate. But you could have guessed that, right? And to really showcase my commitment I added banana. And streusel. And once again baked you something that can be consumed – without judgement – for breakfast.
Let’s be honest with one another for a minute. Muffins are, for all intents and purposes, basically cupcakes where we’ve left off the icing. I find that most of your run-of-the-mill muffins are stale, flavorless and not usually the first thing one picks when presented with a cornucopia of morning baked goods (I’m looking at you chocolate croissants). But, these muffins are anything but. Moist, oozing with chocolate and a deep banana flavor leaves one finding themselves grabbing said muffin not just for breakfast but at any hour of the day. Also, I made these this weekend for a heavily pregnant friend of mine and I swear to you, in the wee hours of the morning after having one for dessert that evening she went into labor. I’m not going to say it was the muffins, but the timing does lean towards an obvious correlation.
Makes 9 muffins
1/3 cup butter, softened
1/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mashed banana (about 3 medium bananas)
1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup flour
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1/2 cup (or more) dark chocolate chips
1. Preheat the oven to 350° F. Line a muffin pan with paper liners. You can make 6 large muffins or 9 medium ones (and only fill them halfway, like I did).
2. In a large bowl, cream the butter and sugar. Add the egg, vanilla, and banana and mix well to combine.
3. In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and ginger (if using). Add the dry ingredients to the wet and mix just until combined.
4. Pour the batter into the prepared muffin tins.
5. In a small bowl, combine all the streusel ingredients except for the chocolate. Mix with a fork or your fingers until combined. Add the chocolate and mix well. Crumble the streusel topping over the muffins.
6. Bake for 18 to 25 minutes. The tops should feel just set and the edges of the muffin should be starting to turn golden brown. Remove from the oven and let cool in the pan until cool enough to remove.
Recipe inspired by Posie Harwood