Recipe Archives->Breads Muffins->Choc Banana 04

Crumb-Topped Banana Chocolate Chunk Muffins
Serves 18

3 cups all-purpose flour
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1/2 tsp salt
1 cup (2 sticks) butter, melted
1 cup mashed bananas (2 medium ripe)
2 large eggs, at room temperature
1/4 cup sour cream
1 tsp vanilla extract
2 tsp baking powder
1/4 tsp baking soda
2 bars (1.5 ounces each) Dark Chocolate, coarsely chopped

1 bar (1.5 ounces) Dark Chocolate

Preheat oven to 375F. Line 18 (3-inch) muffin-pan cups with paper
liners. Combine flour, sugars and salt in medium bowl.  Stir in
melted butter until moistened, using a fork.

Reserve one cup of the flour-butter mixture for topping and set
aside. Mix together bananas, eggs, sour cream and vanilla extract
in another bowl. Stir baking powder and baking soda into crumb
mixture.  Add banana mixture and mix until just combined.  Mix in
chocolate chunks.

Divide the batter among the prepared muffin cups.  Use your fingertips
to form crumbs from the reserved flour-butter mixture.  Lightly
press crumb mixture onto the top of each muffin.

Bake for 25 to 30 minutes or until golden and a toothpick inserted
in the center of a muffin comes out clean.  Cool in the pan on wire
rack for 10 minutes. Remove and serve warm as is. Or cool completely
and garnish as follows.

Place chocolate in microwave-safe cup.  Microwave on medium (50%
power) for 1 minute. Stir.  Microwave 30 seconds more or until
chocolate is softened.  Stir until smooth and let cool.  Drizzle
chocolate in a zigzag pattern over the tops of the muffins.  Let
stand until set.

Printable version: choc-banana04.txt.