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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
Scale
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
