Banana Cherry Chocolate Chip Muffins with Brown Sugar Streusel

Preheat oven to 375°F/190°C, place a rack in the middle of the oven. Line a 12-cup muffin tin with paper liners.

For the muffins:

In a large bowl, mix egg, oil, white sugar, and vanilla extract. Peel then break bananas into 2-inch pieces, add them to the mix and give them a good mash until they’re fully incorporated. Next, dump the flour, baking powder, baking soda and salt right into that same bowl. Carefully stir the dry ingredients around a bit before quickly folding them into the wet ingredients with a spatula. Don’t overmix.

Fold in chocolate chips and cherries (I left the cherries whole but you can certainly chop them up).

Use a 1/4 cup measuring cup to evenly distribute the batter between the muffin cups.

For the streusel mix:

Blend together brown sugar and flour in a bowl. Use your fingers to blend in the butter. When the mixture has a coarse, crumbly texture, heap a teaspoon or so in the middle of each muffin.

Bake for 21-23 minutes. These are almost impossible to test for doneness with a wooden skewer, because they’re so jam-packed with chocolate chips. Just take them out of the oven when the tops look adequately brown and crunchy and heavenly.

Let the muffins cool in the pan for about five minutes, then remove to a wire rack to cool completely.