Crumb-Topped Banana Chocolate Chunk Muffins

Source: Chocolatier, Aug/Sept. 2000

Yield: 12 muffins

3 (3.5 ounce) bars bittersweet chocolate,
    such as Lindt Excellence
3 cups bleached all-purpose flour
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 cup unsalted butter, melted
1/2 teaspoon salt
2 firm, ripe bananas
2 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda

Garnish:
1 (3.5 ounce) bar bittersweet chocolate

Position a rack in the center of the oven and preheat to 375 degrees F. Butter the inside of 12 standard-size muffin cups. Cut the chocolate bars into small chunks and set aside.

Combine the flour, granulated and light brown sugars and salt in a medium bowl. Using a whisk, gently stir the dry ingredients together until blended. Using a fork, stir the melted butter into the dry ingredients until the butter is absorbed and the mixture is uniformly moistened. Reserve one cup of the flour-butter mixture for the topping and set aside.

Peel then mash the bananas with a fork in a medium mixing bowl. Add the eggs, sour cream and vanilla extract and mix until well blended.

To the remaining flour-butter mixture, stir in the baking powder and baking soda. Add the banana mixture and mix the batter until just combined. Mix in the chocolate chunks.

Divide the batter among the prepared muffin cups. Use your fingertips to form crumbs from the reserved flour-butter mixture. Lightly press about one generous tablespoon of the crumb mixture onto the top of each muffin. Bake for 25 to 30 minutes, until golden and a toothpick inserted in the center of a muffin comes out clean.

Let the muffins cool in the pan on a wire rack for 10 minutes.

Remove from the tins and let cool completely.

Melt the 3.5 ounce bar of chocolate. Use a spoon to drizzle the melted chocolate in a zigzag pattern over the tops of the muffins. Let stand until set.