Light, delicate banana muffins with a sweet, crumbly chocolate streusel topping. A note! There is no baking powder here because of the brown sugar (you don't need it because of the acid from the molasses in brown sugar). If you swap in regular sugar for the brown sugar, be sure to add 1 teaspoon baking powder. —Posie (Harwood) Brien
semisweet chocolate chips (chopped roughly)
Preheat the oven to 350° F. Line a muffin pan with paper liners. You can make 6 large muffins (I like to fill my cups more than halfway) or 9 medium ones (and only fill them halfway).
In a large bowl, cream the butter and sugar. Add the egg, vanilla, and banana and mix well to combine.
In a separate bowl, whisk together the flour, salt, cinnamon, baking soda, and ginger (if using). Add the dry ingredients to the wet and mix just until combined.
Pour the batter into the prepared muffin tins.
In a small bowl, combine all the streusel ingredients except for the chocolate. Mix with a fork or your fingers until combined. Add the chocolate and mix well. Crumble the streusel topping over the muffins.
Bake for 18 to 25 minutes. The tops should feel just set and the edges of the muffin should be starting to turn golden brown. Remove from the oven and let cool in the pan until cool enough to remove.