Chocolate Banana Muffins with Cookie Dough Streusel Topping

Kitchen Concoctions: www.kitchen-concoctions.com 

Prep Time: 20-25 minutes Bake Time: 18-20 minutes Yields: 12-14 muffins

Chocolate banana muffins studded with chocolate chips and topped with a crumbly cookie dough topping.

Ingredients:

For the streusel topping:

1/2 cup unbleached all-purpose flour

1/2 cup packed light brown sugar

1/8 teaspoon kosher salt

1/4 cup cold unsalted butter

1/3 cup mini chocolate chips

For the muffins:

1 cup unbleached all-purpose flour

¼ cup Dutch-process cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup room temperature unsalted butter

1/3 cup packed light brown sugar

2 large ripe bananas, mashed (about 1 cup)

1 large egg

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F. Line muffin tin with paper liners and set aside.

To make the streusel topping: In a medium bowl, stir together the flour, brown sugar, and salt. Cut butter into cubes and add to the bowl. Using your fingers, press the butter into the flour/sugar mixture, pressing until the butter is broken up and the mixture is coarse and crumbly. Stir in the chocolate chips, pressing the mixture together into small clumps. Set aside.

To make the muffin batter: In a small bowl, stir together the flour, cocoa powder, ground cinnamon, baking soda, and salt. Set aside.

In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugar together. Beat in the mashed bananas, egg, and vanilla. Add in the dry ingredients and beat on low just until combined.

Using an ice cream or cookie dough scoop, scoop batter into the prepared muffin tins. Evenly top each muffin with a generous amount the streusel topping.

Bake in preheated 350 degree F oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the muffin tin for 5 minutes, then transfer to wire rack to cool completely.