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Banana Chocolate Chip Crumble Muffins

These banana chocolate chip crumble muffins are soft, moist, and packed with ripe banana flavor, with mini chocolate chips baked throughout for even distribution. A buttery cinnamon crumble adds texture to the tops, while an optional powdered sugar finish or vanilla glaze gives them a bakery-style look.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 10 muffins
Course: Breakfast, Dessert
Ingredients Equipment Method

Ingredients
  

The Crumble Topping`
  • ½ cup all-purpose flour
  • ¼ cup brown sugar packed
  • ¼ cup unsalted butter melted
  • ½ tsp cinnamon
The Muffin Batter
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 large overripe bananas mashed
  • ¾ cup white sugar
  • 1 large egg lightly beaten
  • ⅓ cup unsalted butter melted
  • 1 cup semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula or wooden spoon
  • Fork for crumble topping
  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Fine-mesh sieve for powdered sugar topping, optional
  • Small bowl for vanilla glaze, optional

Method
 

  1. Make the Crumble
    In a small bowl, mix the flour, brown sugar, and cinnamon, and melted butter with a fork until it becomes crumbly. Refrigerate while you make the dough.
  2. Prep the Oven
    Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
  3. Mix the Dry & Wet
    In a large bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate medium bowl, combine the mashed bananas, sugar, egg, and melted butter.
  4. Combine
    Fold the wet ingredients into the dry ingredients. Mix until just combined. Gently fold in the chocolate chips.
  5. Assemble & Bake
    Spoon the batter into the muffin cups. Generously sprinkle the chilled crumble over the top of each muffin, pressing it down slightly so it adheres. Bake for 18 to 22 minutes, or until a toothpick comes out clean.
    If you want that high, domed bakery look, bake them at 425°F (215°C) for the first 5 minutes, then drop the temperature to 375°F (190°C) for the remainder of the time.