This is my life:
Last night, as we were going to sleep, the Weatherman said, “Goodnight, I love you.” To which I appropriately responded, “Did you know that if you laid out all your endothelial cells, from end to end, from just YOU, they would wrap around the earth 3 or 4 times?”
Poor Weatherman. He is such a nice boy, and I am such a…medical student.
(But no really. That fact is amazing, isn’t it? You have to admit. Even he has to admit.)
I have more. In my brain. Just waiting to be regurgitated. It’s unpredictable when they’ll come out. I won’t subject you to any more in this post, because you didn’t come to Fleur-De-Licious to learn things about the human body that no one ever really has to know to be a good doctor. (Srsly. Next time you go to the doctor, ask he/she what he/she remembers from medical biochemistry.)
1. Kate and I both love peanut butter.
2. Kate and I are best friends.
3. Kate and I sometimes maybe every once and awhile don’t exactly coordinate about what we’re making for the blog. But I don’t hear anyone complaining about the plethora of peanut butter so…this currently seems to be a non-issue.
So, these muffins came out of a desire to bake something after spending 13 hours on campus last Sunday. Normal people have 1 desire after things like that: sleep. Crazy people have the desire to bake something.
I have an intense banana buying-and-eating-before-they-turn-brown problem, so banana muffins were an obvious choice. But why make banana muffins when you can make banana chocolate chip muffins? And why make banana chocolate chip muffins if you can make banana chocolate chip muffins with peanut butter crumb topping?
These are the kinds of questions you should be asking yourself every time you bake. In general, how can I make this possibly not-bad-for-you thing (banana muffins) not quite as good for me? How can I add chocolate? Peanut butter? Brown butter??? Frosting!?!?!?
(There’s no brown butter or frosting in these.)
That’s a challenge. Get to it boys and girls.
Banana Chocolate Chip Muffins with Peanut Butter Crumb Topping
Makes 12 muffins
1 1/2 cups unbleached all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
3 medium to large very ripe bananas, mashed
1/3 cup vegetable oil
3/4 cup white sugar
1/3 cup light brown sugar, packed
2/3 cup chocolate chips
1/2 cup unbleached all-purpose flour
1/4 cup smooth peanut butter
1/4 cup light brown sugar, packed
2 TBS unsalted butter, softened
pinch of salt
1. Preheat oven to 375ºF with a rack in the middle position. Line a muffin pan with muffin cups.
2. In a large bowl, stir together the flour, salt, baking powder, and baking soda. Set aside.
3. In a medium bowl, stir together the mashed bananas, vegetable oil, both sugars, and the egg until thoroughly combined. Add this mixture to the dry ingredients. Gently stir the batter with a rubber spatula until the dry ingredients are just incorporated. The batter might be a little lumpy, and this is ok. Stir in the chocolate chips. Divide the batter among the muffin cups, filling each about 3/4 full.
4. For the topping – In a small bowl, combine all the ingredients. Stir together with a fork until combined and crumbly. Sprinkle over the tops of the muffins. (You might have a tiny bit extra. I won’t tell anyone if you eat it with a spoon.)
5. Bake the muffins for about 17 to 20 minutes, until the tops are golden and a tester inserted into the middle comes out clean. Let the muffins cool in the pan for about 10 minutes, then to transfer to a wire rack to finish cooling. Serve warm or at room temperature. Muffins will keep in an airtight container for 2 days.
Everyone have a fabulous weekend! Thanks for reading, happy baking!