Banana Chocolate Chip Muffins with Cinnamon Streusel
You can never have too many morn meal recipes, so give Banana Chocolate Chip Muffins with Cinnamon Streusel a try. For 32 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 11g of fat, and a total of 230 calories. This recipe serves 15. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of semi sweet chocolate chips, flour, bananas, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 13735 foodies and cooks. It is brought to you by Sallys Baking Addiction. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Banana Chocolate Chip Cinnamon Streusel Muffins, Chocolate Chip Muffins with Cinnamon Streusel, and Banana Coffee Cake with Cinnamon-Chocolate Chip Streusel are very similar to this recipe.
Servings: 15
Ingredients:
3/4 tsp baking powder
3/4 tsp baking soda
1 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
1 large egg
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup packed light brown sugar (or dark brown sugar)
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
6 Tablespoons unsalted butter, softened to room temperature
1/2 cup chopped walnuts, optional
3 Tablespoons yogurt (I used vanilla greek yogurt)
Equipment:
hand mixer
muffin tray
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.Make the streusel first by combining all ingredients in a small bowl. Set aside.For the muffins: In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.
Step by step:
1. Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.Make the streusel first by combining all ingredients in a small bowl. Set aside.For the muffins: In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
2. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.
Nutrition Information:
covered percent of daily need
