Crunchy Banana Pecan (and Dark Chocolate) Muffins

Directions

1. Preheat oven to 375 degrees.
2. To make the muffin batter, start with the wet ingredients. In a large bowl, combine butter and sugar with a whisk until creamy.
3. Add milk, almond extract, vanilla extract, egg, and bananas (I mush the bananas in my hands while adding them to make them easier to incorporate). Whisk together gently until all ingredients are incorporated.
4. In a separate bowl, mix together dry ingredients. Add flour, baking powder, salt, and cinnamon. Stir together with a large spoon.
5. Slowly pour wet ingredients into the dry ingredient bowl, mixing with spoon until all the flour is wet (note: do not overmix). Fold in chocolate chips.
6. In a separate bowl, make the Crumble Top. Combine pecans, granulated sugar, honey, and cinnamon, and mix until pecans are fully coated.
7. Grease a large muffin tin with butter, and pour in batter, filling each muffin to the top. Sprinkle pecan mixture generously on top.
8. Cook in a preheated 375 degree oven for 20-22 minutes, or until fully cooked inside (test for doneness using a toothpick).
9. Remove from oven and let tin cool off for 15 minutes, then transfer muffins out of tin onto plate or wire rack to finish cooling.
10. Enjoy!