Freshly homemade banana and chocolate chip muffins served warm and fresh for the perfect breakfast.
Streusel topping ingredients
- 150g plain flour
- 100g light brown sugar
- 65g white sugar
- 85g salted butter
Muffin ingredients
- 210g plain flour
- 1/2 teaspoon cinnamon
- 3/4 teaspoon bicarbonate of soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 85g softened butter or Stork margarine
- 100g caster sugar
- 1 large egg
- 240g mashed ripe bananas (about 3 large)
- 100g chocolate chips (milk, dark)
- 60g natural yoghurt
Method
- Heat the oven to 220 degrees, so it is hot to start the muffins off. Drop the tulip muffin cases into a 12-hole muffin tin. You should get 12 muffins out of this mix, but it can vary depending on how full you fill each case.
2. To make the streusel topping, combine the dry ingredients, melt the butter and stir into the dry ingredients.
3. Mix the flour, spices, baking powder, bicarb, and salt in a bowl and leave to one side.
4. Add the butter/ Stork and sugar to a bowl and beat until lighter and creamed, add the egg and beat again, scrape the bowl down, and add the mashed bananas and yoghurt, and beat until combined. It may look curdled, but that’s okay, that will change once you add the flour.
5. Add the dry ingredients, and combine. Finally, stir in the chocolate chips. Do not over-mix at this stage.
6. Fill each muffin case with the batter, and sprinkle over the streusel topping, lightly pressing it on top of the batter mix.
7. Bake for 5 minutes at the hot temperature, of 220, before lowering to 175 degrees. Bake for approximately 15 more minutes, before checking a cocktail stick comes out clean.
8. Allow to cool slightly before enjoying.