Are you ready for a great twist on a classic? Our Banana Mexican Chocolate Muffins are quite the treat. When we were brainstorming on recipe ideas, Marcela didn’t have to think twice on what do when she noticed that there were some overly ripe bananas in the kitchen because as you may all know ripe bananas make the best kind of banana bread. We are always looking for that #DeLaLuz twist in recipes and it was a no-brainer knowing that Mexican chocolate and bananas would give us another winning recipe. There you have a little background history on how these muffins were created and well that cinnamon crumble was just the cherry on top! Marcela enjoys serving these muffins with a smear of butter for brunch. So, whether you make these for breakfast/brunch or bring them to your work potluck, we promise you some definite crowd-pleasers.
Don’t forget to check out Marcela’s Instagram post from today for all the details in regards to our second Casa Marcela giveaway!
Mexican Chocolate Banana Muffins with Cinnamon Crumble
- 1 ½ cups all-purpose flour
- 1 2/3 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 cups mashed bananas (about 2 big bananas)
- 1 large egg
- 8 tablespoons (1 stick) unsalted butter, melted
- ¼ cup whole milk
- 1 (3.5-ounce) disc Mexican Chocolate, chopped
- Special equipment:1 (12-cup) nonstick muffin tin with 12 cupcake liners
- ¾ cup flour
- ½ cup brown sugar
- ½ cup butter
- 3 teaspoons of ground cinnamon
Preheat the oven to 350 degrees F.
In a large bowl, mix the flour, sugar, baking powder and salt.
In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
Divide the batter among the prepared muffin cups, filling each about ¾ full.
In a small bowl mix the flour and brown sugar for the topping. Cut in butter into bowl. Combine butter with flour mixture just enough to make into crumbles. Spoon topping over muffins and press lightly into batter.
Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Serve and enjoy!