Description
These moist chocolate chip banana bread muffins feature a tender crumb with a crunchy cinnamon-spiced crumb topping, perfect for breakfast or a snack. Quick and easy to make with simple pantry ingredients.
Ingredients
- 3 medium ripe bananas, mashed
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter (113 g), melted and cooled
- 3/4 cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (175 g)
- For the crumb topping:
- 1/2 cup all-purpose flour (60 g)
- 1/3 cup light brown sugar (70 g), packed
- 1/4 cup unsalted butter (57 g), cold and cubed
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.
- Mash the ripe bananas in a large bowl until mostly smooth with a few small lumps remain (about 2 minutes).
- Add melted butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Whisk gently until combined, about 30 seconds.
- In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
- Slowly fold the dry ingredients into the wet banana mixture in two additions, folding gently with a spatula until no streaks of flour remain (1-2 minutes).
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Make the crumb topping by combining flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top, then generously cover with the crumb topping.
- Bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to keep the crumb topping crisp.
Notes
Use cold butter for the crumb topping to achieve a crunchy texture. Avoid overmixing the batter to keep muffins tender and moist. Tent with foil if crumb topping browns too quickly. Muffins are best enjoyed warm with melty chocolate chips. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil instead of butter. Nuts or dried fruit can replace chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 33
- Fiber: 2
- Protein: 3
Keywords: banana bread muffins, chocolate chip muffins, crumb topping, moist muffins, quick breakfast, easy muffins, cinnamon crumb topping