Banana chocolate chip coffee cake muffins with streusel topping - rachael ray recipe

"Discover how to cook this celebrity chef recipe. To call it simply a banana muffin is to do this beauty an injustice! Part coffee cake with the streusel topping, part dessert with the chocolate chips and warm cinnamon and ginger flavors, this recipe is a keeper."
Recipe by: rachael-ray

Rate this recipe (15 votes)

512 people have saved this recipe

bananachocolatechipcoffeecakemuffinswithstreuseltopping-rachaelrayrecipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

Makes 12 muffins

For the streusel topping:
? 1/2 cup flour
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup brown sugar
? 1/2 teaspoon cinnamon
? 1/2 cup chocolate chips

For the muffins:
? 3/4 cup sour cream
? 2 bananas, mashed
? 1 teaspoon cinnamon
? 1/4 teaspoon ground ginger
? 1 teaspoon salt
? 1 teaspoon vanilla
? 1 egg
? 3/4 cup brown sugar
? 2 1/2 cups flour
? 1 1/2 teaspoons baking powder
? 1/2 teaspoon baking soda
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup chocolate chips

Cooking Preparation of the Recipe:

Pre-heat the oven to 350ºF. Spray a 12-cup muffin pan with cooking spray or line with muffin cups.
To make the streusel, combine flour, butter, brown sugar, cinnamon and chocolate chips until well blended. Set aside.
To make the muffins, in a large bowl, combine the bananas and sour cream. Add the cinnamon, ginger, salt, vanilla, egg and brown sugar. Combine until blended. Add the flour, baking powder, baking soda and butter and mix until just combined, Do not over mix. Fold in the choclate chips. Add a quarter of the streusel mixture and mix until just combined.
Using a 1/4 cup measure, fill the muffin cups and top each muffin with a spoonful of streusel, pressing lightly. Bake for 15-20 minutes, or until a toothpick comes out clean from center of muffin.