These banana chocolate chip muffins are a delightful treat, enhanced with a touch of vanilla and a crunchy streusel topping.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and keeps the muffins from sticking to the tin.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Sifting the dry ingredients can help ensure a smoother batter.
In another bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, mashed bananas, and vanilla extract.
Make sure the butter is at room temperature for easier mixing.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
Fold in the chocolate chips gently.
Coating the chocolate chips in a bit of flour can help prevent them from sinking to the bottom.
Chill the batter in the refrigerator for 30 minutes.
Chilling the batter helps create a better dome shape during baking.
Fill the muffin cups to the top with the batter. Sprinkle with the brown sugar and cinnamon topping.
Filling the cups to the top ensures a nice, full muffin.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes before the suggested time to avoid overbaking.
Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Allowing the muffins to cool slightly in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy!
These muffins are delicious with a pat of butter or a drizzle of honey.
