There really is streusel on top of these muffins.
One of the perils of food blogging is that the food has to sit while you take pictures of it.
Sometimes, as the food sits, it loses some of its aesthetic appeal—like here, where the butter in the streusel melted because I have my heater cranked way up. But whatever. Your muffins will be beautiful.
It is pouring in San Diego today. It’s actually been pouring for several days now but I heard on the news this morning that we need several months—months—of rain like this to overcome the drought in SoCal. So I’m eating my feelings, filling my heart with delicious muffins, to avoid thinking about how selfish I am for wanting the rain to go away because I HATE RAIN.
No food cheers me up quite like a muffin, and these are the most delicious muffins of all. They’re so easy to make; one bowl, no mixer required, and you’re quickly on your way to delicious homemade baked goods and a kitchen that smells like heaven.
I had a bag of banana chips in my cupboard that I wanted to stop eating but couldn’t, so I decided to use them in a recipe. (Why are they so addictive?) And that’s how this streusel was born.
This is my version of the banana muffins my mom made when I was little. I’m sure she’s having a small heart attack right now reading this and realizing I’ve changed her beloved recipe.
But Mom, I promise they’re still amazing. Cloves + bananas = the best muffin under the sun.
The crunch of the banana chips on top is the perfect complement to the super-moist muffin. (Emphasis on the moist. These are the epitome of moistness.)
So if you have some over-ripe bananas sitting on your counter, go ahead and make these. You’ll be glad you did!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 3 large bananas, very ripe
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg, at room temperature
- 1/3 cup melted butter, cooled slightly
- 1 teaspoon vanilla
- 1/2 cup light brown sugar
- 1/3 cup flour
- 4 tablespoons cold butter, cut into pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/3 cup banana chips, chopped
- Preheat oven to 375 degrees. Lightly grease a 12-cup muffin tin or line with cupcake liners. Set aside.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, and cloves.
- Mash bananas in a large mixing bowl. Stir in sugars, egg, butter, and vanilla until well-combined. Stir in dry ingredients until just combined. Spoon into prepared baking tins.
- To make streusel, stir together sugar, flour, cinnamon, and cloves. Add butter and mix with your fingers until mixture resembles coarse crumbs. Stir in banana chips. Top each muffin with some of the mixture. Bake muffins 20 minutes, until muffins are firm to the touch.
- Allow to cool in tins for 10 minutes before removing to a wire rack to cool completely.