Banana Chocolate Chip Struesel Muffins, adapted from Katrina's Guest post at The Kitchenarian
4 ripe bananas
1/2 c butter, softened
3/4 c brown sugar
2 c flour
1 t baking soda
1/4 t salt
2 eggs, beaten
4 oz semi sweet chocolate chips
5 T butter, melted
2/3 c flour
2/3 c powdered sugar
1/4 t cinnamon
pinch of salt
Preheat oven to 350⁰ F and lightly grease your muffin tin/baking cups with cooking spray.
Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredients to the wet. Add chocolate chips and mix gently. Spoon batter into prepared cups or a greased muffin tin.
Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top. IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo.
Drop the crumb topping onto the muffins and bake 15 – 18 minutes.