Banana Coffee Cake with Chocolate Chip Streusel Muffins

Adapted from Bon Appetit, Jan 2003, found on Epicurious, by Jennifer Martin, Portland, OR. Click here for the original 8x8 cake recipe.

(This is about half the original streusel don't need that much for muffins because they don't have two layers of streusel)
3/4 cups semisweet chocolate chips
1/3 cup (packed) golden brown sugar
1/4 cup chopped walnuts (optional) (I skipped this)
2 teaspoons ground cinnamon

1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 1/3 cups mashed very ripe bananas (about 3 large)
3 tablespoons buttermilk

Preheat oven to 350°F. Line a muffin tin with liners or spray. Stir chocolate chips, brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside. Sift flour, baking soda, baking powder, and salt into medium bowl. Using electric mixer (I used my Kitchenaid with paddle attachment), beat butter and sugar until fluffy. Add egg and blend well. Beat in mashed bananas and buttermilk. Slowly add dry ingredients until just incorporated. Don't overmix.

Scoop batter into muffin tins (2/3 full) Top with streusel. Bake until toothpick comes out clean. Cool and serve.

Note: I don't remember how long these baked...I would check after 13 minutes as it depends on your oven. I also don't remember how many muffins these made. Hey, it was early in the morning! If you make these, let me know! :) Cheer, - mary the food librarian

The Food Librarian blog:
Recipe & Photo on the Food Librarian blog (March 13, 2010):
Original recipe: Bon Appetit, Jan 2003, found on Epicurious, by Jennifer Martin, Portland. (Original is for an 8x8 cake):