banana coffee cake muffins with chocolate chip streusel


Hello, hungry readers!  It’s been quite a while!

2012 has been pretty crazy for me so far… new classes, a decent amount of traveling, exploring summer opportunities.  Pure craziness.  In a good way, of course!

But despite being so busy, I’ve decided, as a sort of New Year’s resolution, to cut back on caffeine.  What what what am I thinking?  Not exactly a decision that is compatible with the college-freshman lifestyle.  (Ironic side note: I just drank a medium iced coffee from Au Bon Pain.  Oops.)


I don’t just love coffee, though.  I love coffee shops as a whole.  The atmosphere, the aroma, the tantalizing displays of baked goods.  Such a great combination.

Lately, I’ve been especially tempted by the varieties of muffins and cakes at these cafes.  Blueberry, chocolate chip, triple berry, banana walnut – the list goes on and on.

Generally speaking, whenever there are bananas in my house, half of them are eaten and the other half become overripe.  In other words, that other half becomes banana muffins.  As in this very case.

DSC_1031 DSC_1044

These muffins are the quintessential coffee shop muffin.  They are big, messy, moist, cake-y, full of cinnamon, and all around over-indulgent.  The banana flavor is somewhat subtle as the focal point of these is, not surprisingly, the streusel.  The streusel, which creates a lovely ribbon through the muffins as well as a hearty topping, adds wonderful crunchy texture that contrasts nicely with the smooth, melt-y chocolate chips.


Banana Coffee Cake Muffins with Chocolate Chip Streusel

Slightly adapted from Epicurious

1 ¼ C. semi sweet chocolate chips

2/3 C. (packed) brown sugar

½ C. chopped walnuts

1 Tbsp. ground cinnamon

1 ½ C. all purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¼ tsp. kosher salt

¾ C. sugar

½ C. unsalted butter, room temp.

1 large egg

1 1/3 C. mashed banana (about 3 bananas)

¼ C. sour cream, room temp.

Preheat oven to 350 degrees F.  Prepare a muffin tin with muffin liners.

In a bowl, stir together chocolate chips, brown sugar, walnuts, and cinnamon in a small bowl.  Set aside.  Sift flour, baking soda and powder, and salt into a medium bowl.  Using an electric mixer, beat sugar, butter, and egg in a large bowl until fluffy.  Beat in mashed banana and sour cream.  Add dry ingredients and blend well.

Fill each muffin cup half way with batter.  Top generously with streusel.  Spoon remaining batter over streusel layer.  Top  each muffin generously with remaining streusel.  Bake 28 – 30 minutes, or until a cake tester comes out clean.  Cool on wire rack.

Yields 12 Muffins

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15 Responses to “banana coffee cake muffins with chocolate chip streusel”

  1. Oooh, these look very good(: Coffee + chocolate = best muffins ever!

  2. I made these tonight and I have to tell you that they are just to die for! I’ve been cooking and baking for a long time and they are easily the best muffins I’ve ever made. I loved how moist they were. They made my apartment smell incredible while they were baking too. I’ve always wanted to try and make huge muffins, lol, like the ones I’ve seen at coffee shops too and this was perfect. I write for a student newspaper and I can’t wait to hand them out to the people on staff tomorrow morning. Thank you for the recipe!

  3. Holy mixed layers of sticky yummy goodness! These look amazing!

  4. the thought of chocolate chip streusel has me so excited right now!

  5. Reblogged this on Lity and commented:
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  6. My favorite baker is finally back. These look great.

  7. Yum! Those look awesome!

  8. These muffins look so tasty – rich and fluffy :D

    Choc Chip Uru
    Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce


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