Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are moist and flavorful, with rich chocolate chips and a crunchy streusel topping. They're a delicious way to use overripe bananas!
Equipment
- muffin tray
- muffin liners
- digital scale
- large mixing bowl
- measuring cups and spoons
- sieve
- electric mixer
- fork
- soft rubber spatula
- large cookie scoop
- oven thermometer
Ingredients
- 2 bananas medium size
- 150 g all-purpose flour
- 1 egg room temp
- 56 g butter melted and cooled
- 60 g brown sugar
- 60 ml sour cream room temp
- 1 ½ tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ salt fine sea salt
Stussel Topping
- 52 g all-purpose flour
- 33 g brown sugar
- 20 g granulated sugar
- 28 g butter melted and cooled
Instructions
- In a bowl whisk together the flour, salt, baking soda and baking powder then set it aside.
- Peel and mash two over-ripe bananas
- With an electric mixer, mix together the brown sugar and melted butter.
- Add in the egg and vanilla extract and beat on medium for 2-3 minutes. You should start to see a few air bubbles forming towards the end.
- Add the sour cream and mix until fully combined.
- Sieve the dry ingredients into the wet, and gently fold with a rubber spatula until most of the flour has disappeared. Toss the chocolate chips in a little flour (this will stop the chips from sinking) and drop them into the batter. Continue to fold the until the last streak of flour has disappeared - and no more than that!
- With a large cookie scoop, scoop and drop the batter evenly into the lined muffin cavities. Sprinkle the streusel topping over the batter so it is completely covered, add a few chocolate chips on top.
- Place the muffin tray on the middle rack in the pre-heated oven, and bake for 18 minutes. A toothpick inserted into the muffin should be clean when pulled out.
Tried this recipe? Tag us @Gooddaytobake on instagramLet us know how it was!