- 10
Ingredients
- 1/2 stick unsalted butter, softened
- 1/2 cup sugar
- 1/2 teas vanilla extract
- 1 cup all purpose flour
- 1/2 teas baking powder
- 1/4 teas baking soda
- 1 large egg
- 1/2 cup sour cream
- 3/4 cup semisweet chocolate chunks (52-62% cocoa; chips can be substituted, or you can make your own chunks from a bar of baking chocoalte)
- 2 perfectly ripe to overripe medium sized bananas, cut into 1 inch chunks
- 10 tblsp crumb mix
Preparation
Step 1
1 preheat the oven to 350. Lightly grease muffing tins or use paper muffin cups.
2. In an electric mixer on medium high speed, with the padle attachment cream together the butter, sugar, vanilla.
3. Sift the remaining dry ingredients together into a bowl.
4. Add the egg to the butter mixture and blend until combined.
5. Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.
6. Fold in the chocoalte chunks and bananas until evenly mixed.
7. Spoon the batter into the muffin tins, leaving room on the top for the crumb mix. Top each muffin with 1 tblsp of the crumb mix. Bake for 25 to 33 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
8. Cool for at least 10 minutes for best release of the muffins from their tins.