These Banana Berry Chip Muffins are ideal when you have three lonely old bananas, some berries in the fridge, and handy dandy chocolate chips. These muffins are fluffy and super moist inside. No dry muffins here, please.
I love a good streusel-y muffin, especially when there are tasty add-ins inside. These go well with coffee or tea or even just a snack on their own. They’re lovely to whip up for breakfast or afternoon tea and they whip up really fast! Honestly, I love anything that is reminiscent of banana bread. But these are even better…they have a streusel on top and the brightness of an occasional berry.
Banana Berry Chip Muffins: Recipe details
The best part is that you can use any kind of berry you have. I used strawberries because that’s just what I had in my fridge but feel free to use blueberries, blackberries, cherries, whatever. Just make sure that you dice any bigger berries into small, half-inch pieces.
Your bananas should be banana bread black! Spotted brown if you just can’t wait any longer. If your bananas are fresher, you’ll lose some sweetness and depth, but the recipe will still work out. I just highly recommend letting your bananas get comfy on your counter for a few days.
There’s a trick that uses the oven to ripen your bananas quickly but I’ve honestly never tried it (because I’m that person that seems to have an endless number of blackening bananas). You can also place your bananas in a paper bag to ripen them a bit quicker than in fresh air.
If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!
Banana Berry Chip Muffins
- Muffin pan
for the crumble
- 60g all-purpose flour
- 65g granulated sugar
- pinch of salt
- 55g unsalted butter, cold
- 1 teaspoon almond extract
for the batter
- 255g ripe bananas
- 1 egg
- 115g granulated sugar
- 35g brown sugar
- 85g yogurt
- 75g sourdough starter
- 75g oil
- 240g all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 30g milk
- 120g semi-sweet chocolate chips
- 120g berries, diced if necessary
- Preheat the oven to 375F. Line a muffin pan with 16 liners and gently spritz each liner with oil.
- In a small bowl, make the crumble. Add the flour, sugar, and salt, then whisk to combine. Cube the butter and pinch into the flour mixture until quarter sized. Add the almond extract and continue to pinch until pea-sized. Place the bowl in the fridge until ready to use.
- In a large bowl, mash the bananas with a fork. Add the egg, sugars, yogurt, and sourdough starter and whisk until full combined. Stream in the oil and whisk until the texture is smooth and combined.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon, and salt and whisk thoroughly.
- Add the flour mixture to the wet mixture bowl and fold in with a spatula until just a few dry streaks are left. Add the milk, chocolate chips, and berries and continue to fold until just combined. Evenly distribute the batter into the liners, then place a tablespoon of the cold crumble over each muffin. The batter will come up high in the liners.
- Bake for 14-16 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes then move the muffins to a cooling rack. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!
Let me know what you think of my recipe in the comments below! And if you want another recipe with sourdough discard, check out my Strawberry Lemonade Sourdough Cake!
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