Chocolate Banana Bread Streusel Muffins

Teresa Ambra

Chocolate Banana Bread Streusel Muffins are the ultimate in rich, decadent comfort food! These fantastic muffins are great for holiday or company breakfast menus. They're filled with bananas, pecans, and chocolate chips and taste like eating Banana Bread in muffin form. Every bite will rock your world!

5 from 1 vote

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Prep Time 35

Cook Time 24

Total Time 59

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 401 kcal

Equipment

2 12-tin regular muffin pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
2 small mixing bowls
1 whisk
measuring cups
measuring spoons

Ingredients

STREUSEL TOPPING:

1/3 cup brown sugar packed
1 tbsp. granulated sugar
1/4 cup unsalted butter melted
2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
1/2 cup pecans or walnuts, chopped

MUFFINS:

1/2 cup unsalted butter softened
1/2 cup brown sugar packed
1/4 cup granulated sugar
2 large eggs
5.3 oz. container Banana Cream Greek Yogurt or Icelandic yogurt
2 tsp. pure vanilla extract
2 cups UNBLEACHED flour bleached flour toughens baked goods
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 tbsp. heavy whipping cream or half-and-half
3 large ripe bananas mashed with a fork (about 2 cups)
1 cup semi-sweet miniature chocolate chips
1 cup pecans or walnuts, chopped

GLAZE:

1 cup confectioners’ sugar
4-5 tbsp. heavy whipping cream
1/2 tsp. pure vanilla extract

Instructions

STREUSEL TOPPING:

In a small mixing bowl, combine all the ingredients.
The mixture will be crumbly.
Set aside.
Preheat oven to 425°.
Spray muffin pans with Baker’s Joy nonstick cooking spray.
Set aside.

MUFFINS:

In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
Stir in flour, bananas, chocolate chips and pecans gently with a wooden spoon until ingredients are just moistened.
Don’t overmix the batter.
Spoon the muffin batter into prepared muffin tins all the way up to the top.
Crumble the streusel topping over each muffin and press the topping down gently into the muffins.
Bake for 5 minutes at 425°.
Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Cool about 10 minutes.
Add glaze.

GLAZE:

Whisk all of the ingredients together.
Allow muffins to cool about 10 minutes in muffin tins.
Remove muffins from baking tins and place on wire rack.
Place glaze mixture in a zip lock bag and cut off a small tip from one corner.
Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt before adding to ingredients.

NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.

NOTE: The secret to muffins with a high muffin top that doesn't cave in the middle is to start the temperature in a preheated 425 degree oven. Baking for 5 minutes at the high heat allows the muffins to rise high, while reducing the heat to 350 for the remainder of the baking time will allow the muffins to set in that position.

NOTE: (This is assuming that the ratio between flour and sugar is correct. Too much sugar will also cause muffins to cave in the middle).

NOTE: If you wish to use a zip lock bag to pipe the icing over top of the muffins, you will need to use a bag that does not have the "stand and fill" bottoms. The old-fashioned kind work best. Otherwise you will have a mess on your hands.

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Nutrition

Calories: 401kcalCarbohydrates: 48gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 49mgSodium: 175mgPotassium: 250mgFiber: 3gSugar: 29gVitamin A: 377IUVitamin C: 2mgCalcium: 61mgIron: 2mg

Keyword bananas, breakfast, brunch, chocolate, chocolate chips, muffins

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