This easy sweet treat is wonderful for breakfast, brunch or a mid-day snack….Chocolate Chip Ricotta Banana Bread Muffins are more than a mouthful to say, they’re a mouthful of wonderfulness. Moist, tender, cake-y muffins studded with mini chocolate chips and topped with a cinnamon sugar streusel before being drizzled with a vanilla spiked glaze. Hungry yet?
I’ve been feeling a bit blue lately and I don’t know if it’s the daily depression of politics…the return of the cold, bitter winter air, the gray days, my torn up lawn or the bits of sad news that seem to be peppered throughout my Facebook newsfeed. I really should take a break from social media but being that that’s kinda my job, I try my best not to get sucked down the rabbit hole that happens when you read one notification….then the next…and before you know it you’ve been scrolling and scrolling and scrolling for an hour. So, in an extra effort to stay offline after I’ve promoted all that I want to share with all of you…my favorite internet friends….I bake.
Baking to me is therapeutic, especially if I can just eat the rewards and not take any pictures. You have to be present when you’re baking…carefully measuring ingredients and blending things together just perfectly so you end up with something light, buttery and fantastic. You can’t let your mind wander too much because precision is key and if you lose focus too much…things may not work quite as you’d like. It helps me tune out the “real world” for a little bit….while providing me with a much needed sweet treat to enjoy while I daydream about summer and ocean breezes. But these muffins…they were totally Instagram-worthy and so I snapped a picture. Then I took a video, then I drizzled more glaze and then….I jotted down the recipe so I could share the best Chocolate Chip Ricotta Banana Bread Muffins with all of you.
These muffins are light and airy, tender and moist…with the perfect amount of sweetness from the mini chocolate chips. I adapted my Pina Colada banana bread recipe to create these muffins by subbing out the greek yogurt and adding ricotta which added a lightness I will crave for days. The cinnamon streusel topping lends a bit of crunch while the glaze is a welcome treat with a hint of vanilla. They remind me of my Caramel Crunch Banana Muffins just a little less sweet.
Chocolate Chip Ricotta Banana Bread Muffins are the perfect addiction to any brunch or breakfast spread. You can even make a big batch in advance to freeze for the upcoming holidays if you’re planning to have guests. They’re also a great grab and go breakfast if you’re not into eating a Breakfast sandwich everyday. And if you’re not really feeling the muffin shape, you can even bake them in mini loaf pans…..just because…how cute are mini loaf pans!?!?
Chocolate Chip Ricotta Banana Bread Muffins
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 cups mashed ripe banana (about 2 bananas)
- 1/4 cup 2% milk
- 1/4 cup part skim ricotta cheese
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup mini semi-sweet chocolate chips
For the streusel
- 4 tablespoons butter, softened
- 1/2 cup flour
- 1/2 cup brown sugar
For the glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, ricotta and eggs mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
- Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Set aside.
- In a separate small bowl, whisk together the sugar, milk and vanilla until smooth. Set aside.
- Coat a muffin pan with cooking spray and fill each well 2/3 of the way with batter. Sprinkle each muffin with 1/2 teaspoon streusel mixture. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes on a wire rack.
- Remove from pan and cool completely to room temperature.
- Drizzle each muffin with 1 teaspoon glaze.
- Serve immediately or store in an airtight container at room temperature for up to two days.