Muffins
1/2 cup butter, melted and 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

Preheat oven to 350 degrees F. Line a standard-sized muffin tin with liners. Add butter, sugar, eggnog and bananas to the workbowl 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

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