Small Batch Banana Chocolate Chip Muffins with Streusel
The perfect Small Batch Banana Chocolate Chip Muffins with Streusel are here! This small batch recipe (it makes only seven!) comes together quickly using basic baking ingredients (think flour, butter, egg and bananas). The muffin crumb is light and tender, lightly spiced, dotted with mini chocolate chips and crowned with a lid of crunchy streusel. I hope you love these as much as we do!
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Servings: 7 Muffins
Ingredients
For the Streusel
- 1/3 cup (45 g) all-purpose flour (how to measure flour)
- 3 tablespoons (42 g) light brown sugar, (packed)
- 1/2 teaspoon nutmeg
- 2 tablespoons (28 g) unsalted butter, (room temperature and cut into 4 pieces)
For the Muffins
- 5 tablespoons (70 g) unsalted butter, (melted)
- 2 medium (about 193 g) ripe bananas, (peeled and coarsely mashed)
- 1/2 cup (100 g) granulated sugar
- 1 large egg, (room temperature)
- 1 tablespoon real vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup + 2 tablespoons (153 g) all-purpose flour (how to measure flour)
- 1/3 cup + 1 tablespoon (89 g) water, ( room temperature)
- 1/3 cup (57 g) mini dark chocolate chips, (plus more to sprinkle over the tops)
Instructions
For the Streusel
- In a medium bowl, whisk together the flour, brown sugar and nutmeg. Using a pastry blender, your fingers or a fork, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Place in the fridge to chill. If storing longer than 30 minutes stash in a covered container.
For the Muffins
- To a large mixing bowl add the melted butter, mashed bananas, sugar, egg, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt and whisk until thoroughly blended, about 1 minute. Alternate adding the flour and water in two batches, starting with the flour and ending with the water. Fold in the chocolate chips and set the bowl aside and let the batter rest while you heat the oven (ideally let the batter rest for 10 to 20 minutes; this is optional!).
- Preheat the oven to 375°F (190°C) and line every other muffin well with a muffin liner. Fill each muffin liner almost to the top with muffin batter. Evenly distribute the streusel between the 7 muffins and sprinkle with some mini chocolate chips. Bake for 18 to 20 minutes in the center of the oven or until they bounce back when gently pressed in the center. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Enjoy!
Video
Notes
Muffin Quantity
I used a regular-sized muffin tin and consistently got seven muffins. If you want the video and look at the photos you'll see I fill them pretty high up. Someone else made them using a regular-sized tin and got nine muffins. Regular muffin tins vary a wee bit. Wanted to note in case you get more muffins than the recipe states.Storing Your Muffins
You can store your muffins at room temperature in an air-tight container. The streusel will lose its crispiness over time, so I like these within the first day or two of baking.
A Note About Chocolate Chips
I love mini chocolate chips! However, feel free to use regular chips.Freezing Your Muffins
You can freeze cooled muffins in an air-tight container for several months. Defrost overnight in the refrigerator. Take note that the streusel will lose its crispiness in the process.Want to Use Brown Butter Instead of Melted Butter?
I think this would be an awesome recipe to use brown butter with! You'll want to use 6 tablespoons (84 g) of unsalted butter as you'll lose some moisture when you brown the butter. You can read more about this moisture loss (and heaps of brown butter tips) in my How to Make Perfect Brown Butter tutorial! Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo