Chocolate Chip Banana Bread Eggnog Muffins
kevinandamanda.com
Muffins
1/2 cup butter, melted & cooled
1 cup white sugar
1/2 cup eggnog
3 very ripe bananas
2 eggs
1 tablespoon vanilla extract (or the seeds from one vanilla bean)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips
Cinnamon Streusel Crumb Topping
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
2 tablespoons cold butter, diced
Eggnog Glaze
1 tablespoon melted butter
2 tablespoon eggnog
1 cup powdered sugar
1. Preheat oven to 350 degrees F. Line a standard-sized muffin tin with liners. Add butter, sugar, eggnog and bananas to the work bowl of a mixer. Beat until well combined and bananas are mashed, about 2-3 minutes. Add eggs and vanilla and beat until well combined, another 2 minutes. Meanwhile, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix on low until just combined. Stir in chocolate chips. Pour batter into muffin tins.
2. To make the Cinnamon Streusel Crumb Topping, combine the brown sugar, flour, cinnamon and cold butter with a knife or pastry cutter until moist and crumbly. Generously sprinkle over muffins. Bake at 350 for 25-30 minutes, until a toothpick comes out clean or with moist pieces clinging to it.
3. To make the Eggnog Glaze, melted the butter with the eggnog, then whisk in 1 cup powdered sugar. Pour over warm muffins.
Tupps Tidbits ~ I used light eggnog to save on the calories, also you will need to fill the muffin tins to the top, do not worry they will still bake up wonderfully…also I used dark chocolate chips but you can use semi-sweet…which ever you prefer
These were exactly like I expected. They were moist & full of chocolate with a hint of eggnog & banana. They were unbelievable…I told Tupps we should market them…we will make this every year! YUMMY, YUMMY, YUMMY! Enjoy! KEEPER!
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