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a berry chocolate chip muffin with a bite taken out of it

Banana Berry Chip Muffins

These Banana Berry Chip Muffins are dotted with chocolate chips and berries then topped with a tasty almond crumble! Perfect for sourdough discard you need to use up and perfect with coffee!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 muffins
Calories 250 kcal

Equipment

  • Muffin pan

Ingredients
  

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

Instructions
 

  • 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!

Notes

You can use any kind of brown sugar you have, light or dark.
You can use any kind of yogurt, oil, and milk.
Any berries you use need to be half-inch sized!