Happy Sunday, friends! Chocolate Chip Banana Cinnamon Crunch Muffins may be a mouthful to say, but they are a mouthful of goodness! A perfectly, crunchy-topped banana muffin that is speckled with warm cinnamon and morsels of melty chocolate. Talk about a perfect combination! Make these for a weekend brunch, whenever you have ripe bananas sitting around, or for a quick weekday breakfast on the go.
Everything’s right and good about these muffins. The crumbly, crunchy topping gives the right amount of texture as you bite into the muffin and sink your teeth into the sweet combination of banana, cinnamon and chocolate. Chocolate and cinnamon has always been a combination that I’ve loved. I think it started out from my grandma speckling her cinnamon rolls with sweet chocolate chips instead of raisins for us kids. And the love has never stopped!
Whatever occasion you are making these muffins for, they are a great way to use up ripe bananas and have a delicious breakfast or snack.
Chocolate Chip Banana Cinnamon Crunch Muffins
(2 votes, average: 1.50 out of 5)
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- Total Time: 45 minutes
- Yield: 15 muffins 1x
Description
Chocolate Chip Banana Cinnamon Crunch Muffins may be a mouthful to say, but they are a mouthful of goodness! A perfectly, crunchy-topped banana muffin that is speckled with warm cinnamon and morsels of melty chocolate. Talk about a perfect combination! Make these for a weekend brunch, whenever you have ripe bananas sitting around, or for a quick weekday breakfast on the go.
Ingredients
For the muffins:
- 1 stick ( 8 tablespoons) butter, softened
- 1 cup sugar
- 2 large eggs
- 3 ripe bananas
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
For the topping:
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
For the muffins:
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at a time, making sure that you wipe down the sides of the bowl in between each addition. Mix in the ripe bananas until they are broken down and combined to desired consistency. Add in the vanilla.
- With the mixer speed on low, mix in the flour, baking soda, salt and cinnamon until completely combined and a batter has formed. Use a rubber spatula to fold in the chocolate chips. Line a muffin tin with liners and fill each 3/4 of the way full with the muffin batter.
For the topping:
- Mix together the topping ingredients in a small bowl. Evenly top all of the muffins with a little bit of the topping mixture, about a teaspoon on each.
- Bake the muffins for 20-25 minutes, or until the tops are slightly golden brown and caramelized. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
These are delicious. Thanks so much for sharing your recipe.
Great recipe! These are a weekly breakfast staple for our family!