Chocolate Banana Muffins
B-A-N-A-N-A-S
Does anyone know what in the world is happening with the weather? Besides climate change, I mean. I don't know how to be!
Is it jacket weather? Do I need a sweater? Can I wear flannel or do I need something in a soft cotton or rayon? WHAT SHOES DO I WEAR??? Going from 32℉ to 70℉ in 24 hours is off-putting, to say the least. It's chilly and I already need to mow the grass. What will I mow it in - a parka and snow boots? T-shirt and long pants? I really want to wear this and start singing Bonjour from Beauty and the Beast.
A few weeks ago, I decided it was time for a breakfast to start the day (whatever the weather) off right. I'm an equal opportunist when it comes to my breakfasts. I like them sweet, salty, crispy, pillowy... basically in my belly. I love the waffle, the pancake, and any way you want to serve an egg is fine with me. Give me syrup or salsa, cheese or cinnamon. Just. Give. It. To. Me.
Recently I'd been sinking my teeth into yogurt, granola, and bananas. The combination of sweet, crunchy, and smooth... SO GOOD. Buuuuut I did accidentally leave a few bananas out on the counter for a wee bit too long, causing them to turn into dark brown-ish slugs on my counter. Fortunately, I also love banana muffins. So it seemed it was decided - banana muffins for all!
What are you wearing lately? Picked up anything... transitional? Have you put away your sweaters and gotten out the tanks, or are you covered from head to toe and shivering under a blanket? WHAT SHOES ARE YOU WEARING?
Chocolate Banana Muffins
Makes 12
Adapted slightly from Amelia
THE MUFFINS
210 grams all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
90 grams granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
3 large very ripe bananas, mashed
1 egg, lightly beaten
3 tablespoons milk (whatever kind you have on hand will work)
100 grams butter, melted and slightly cooled
120 grams dark chocolate, chopped (use even the "dusty" bits!)
THE STREUSEL
35 grams AP flour
35 grams dark brown sugar
1/4 teaspoon cinnamon
25 g butter, cold and cut into cubes
Place an oven rack in the top third of the oven and preheat to 375℉. Prep a regular muffin pan with liners and set aside.
In a small bowl, make the streusel by mixing together all the ingredients with your fingers. It should turn out to be the texture of rolled oats. Set aside and begin making the muffins.
In a large bowl, whisk together the flour, baking soda and powder, sugar, salt, and cinnamon. In a separate bowl, whisk together the mashed bananas, egg, and milk. Add all of the wet ingredients to the dry ingredients at once, and fold together with a wooden spoon until the flour disappears. Pour in the cooled melted butter and mix again until evenly incorporated (some lumps are okay, kind of like pancake batter!). Fold in 3/4 of the chopped chocolate.
Fill the muffin liners with half of the batter, top with 1/2 of the streusel, and then fill with the remaining batter. Sprinkle the remaining half of the streusel and top with the rest of the chopped chocolate. Bake for 18-20 minutes, or until the tops are golden and "bounce" when poked with your finger.
Once the muffins are done, remove them from the oven and let cool in the muffin pan for 10-15 minutes. Let continue to cool by removing them from the pan and placing them on a cooling rack until they are room temperature. Store in an airtight container for up to three days. Enjoy!
