Bread Recipes
Crumb-Topped Banana Chocolate Chunk Muffins
Yield: 12 muffins
Ingredients
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
Instructions
- 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 wooden pick 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.
Attribution
Chocolatier magazine ~ Aug/Sept. 2000