These banana chocolate chip streusel muffins are moist, buttery, and cake-like. (And dessert-like!) Fill and top each with a delicious streusel made of brown sugar, cinnamon, walnuts, and chocolate chips. They’re like portioned banana crumb cakes with gooey chocolate chips and cinnamon swirl inside!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and a few more success tips.
Think of regular banana muffins as a pair of cozy, dependable sweatpants and today’s chocolate chip-studded, brown sugar-streuseled version as your over-the-top, sequins- and feathers-bedazzled blazer. (What, you don’t have one of those?!)
Today’s recipe originally came from my dear friend Amy, who makes them for Christmas breakfast. The recipe has certainly stood the test of time, and they taste every bit as indulgent as they look.
Reader Katie commented: “Not even kidding, never in my life have I commented on a food blog. Iโve made dozens of different banana muffin recipes and they have always been dry and dense. THIS RECIPEโฆ these are the best banana muffins Iโve had in my life! This will be my go-to from now on!โ โ โ โ โ “
Banana Chocolate Chip Streusel Muffins Are:
- Satisfying, buttery, moist, and soft.
- Like regular banana muffins, but with a texture upgrade from crunchy walnuts and melty-soft chocolate chips.
- Layered and swirled with cinnamon and sugar, just like this cinnamon swirl quick bread.
- A great way to use up over-ripe bananas.
- Pretty easy, including the streuselโyou don’t need to cut in butter like you do for the layers in cinnamon coffee cake, just mix a few ingredients together.
- A delicious treat for breakfast, snack, or dessert.
Basic Baking Ingredients Required:
Can I Use Frozen Bananas?
Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like. Two important things to remember:
- The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones.
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
Start by Making the Streusel
The chopped walnuts and chocolate chips aren’t in the muffin batter, they’re actually in the streusel along with the brown sugar and most of the cinnamon. You’ll layer the streusel with the banana batter in your muffin liners, then swirl it all together. Combine the streusel ingredients first, so it’s ready as soon as the banana batter is finished.
(Side note: Feel free to swirl this streusel into zucchini muffins, pumpkin muffins, or even Nutella swirl peanut butter banana bread, too!)
Can I leave out the walnuts? You can substitute chopped pecans for the walnuts, or leave the nuts out entirelyโyou’ll just have a little less streusel, and not as much crunchy texture.
The banana batter is pretty straightforward and uses many of the same ingredients as banana bread. Note that we use creamed butter and sugar like we do in chocolate banana bread to produce a cakier-style muffin, vs. melted butter (or oil) in these banana muffins, which are denser and heartier.
You need a mixer for today’s recipe.
Let’s Layer It All Together
Now comes the (somewhat) messy part: layering the batter and the streusel. Grab a standard 12-count muffin pan, either greased or lined with cupcake liners. If you need a recommendation, this muffin pan has held up well with very regular use.
Spoon some of the batter into each muffin cupโa scant 1.5 Tablespoons each. Next, sprinkle on a scant Tablespoon of streusel in top. Top that with another large spoonful of batter, and finish by topping with more streusel. Use a toothpick or knife to gently swirl it together.
The entire process is very similar to how we assemble snickerdoodle cupcakes.
My #1 Muffin Success Tip:
Bake at an initially high oven temperature. Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin tops. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
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Banana Chocolate Chip Muffins with Cinnamon Streusel
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Super-moist and flavorful banana chocolate chip muffins with layers of crunchy cinnamon streusel.ย
Ingredients
Streusel
- 2 and 1/2 teaspoons ground cinnamon
- 1/4 cup (50g) packed light or dark brown sugar
- 3/4 cup (135g) semi-sweet chocolate chips
- optional: 1/2 cup (60g) chopped walnuts
Muffins
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 1/4 cup (60g) plain yogurt or sour cream (I use nonfat Greek yogurt)
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.ย
- Make the streusel: Mix all the streusel ingredients together in a small bowl. Set aside.
- Make the muffins: Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. (Hereโs a helpful tutorial if you need guidance onย how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the mashed bananas and yogurt, and then beat on high speed until combined; mixture will look curdled and that’s ok.
- Add the dry ingredients and beat on low speed until combined. Batter is thick. Do not overmix.
- Layer a large spoonful (about 1.5 Tablespoons) of batter into each muffin cup. Sprinkle with 1 scant Tablespoon of streusel. Layer another large spoonful of batter over each, using up the remaining batter, then finish by sprinkling remaining streusel on top of each muffin. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter.
- Bake for 5 minutes at 425ยฐF, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 15โ16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20โ21 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Make as a Cake: Use this banana chocolate chip crumb cake recipe.ย
- Can I leave out the walnuts? You can substitute chopped pecans, or leave out the walnuts entirely. Or try this popular banana muffin recipe instead, adding in some chocolate chips.
- Frozen Bananas: You can use thawed frozen bananas in this muffin recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- Yogurtย orย Sour Cream:ย You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. In a pinch, 1/4 cup (60ml) buttermilk may be substituted.
- Why the initial high oven temperature?ย Like I do for mostย muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so theyโre extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Reader Comments and Reviews
These were excellent. I did add 1/4 tsp of cardamom and 1/4 tsp of nutmeg. Next time I’ll add half a tsp of vanilla extract. But still–delicious! I used jumbo muffin cups, so I got 9 muffins instead of 12 out of the recipe, and it took closer to 30 minutes to finish them rather than 21.
These were a huge hit when I first made them and now I need a larger batch. Can I double this recipe?
Hi Jill! We recommend making separate batches instead of doubling for best results. So glad you love these!
Can I double this recipe simply by doubling the measurements? I read somewhere that baking powder/soda should be adjusted differently.
Hi Jill, for best results, we recommend making separate batches of these muffins rather than doubling. It prevents over- or under-mixing the batter.
These muffins were extremely good! They were easy to make and very light. I only had 265g of mashed banana but it didnโt seem to cause a problem with the recipe.
With regards to cooking temperature, I assumed the oven temperatures were for a standard oven so I reduced the temperatures to 200c for fan oven, then 165c fan oven. I cooked them for a total of 20 minutes and they were cooked perfectly.
I was initially concerned that there would be too much cinnamon for my fussy family but there were no complaints. Everyone enjoyed them. I will definitely make these again next time I have some spotty bananas. I will probably freeze some of this batch so that I can enjoy some next week.
Sally,
Your recipes are simply the best of the best! Can I add a few Heath English toffee to the streusel?
Hi Marilyn! Sounds delicious. My only concern is they may be a bit hard in the streusel, but let us know if you try!
Heyy can i omit the topping and just add the chocolate chips to the batter??
Absolutely!
These are SO GOOD. Easy to make. My favorite way to use up bananas. I have made these a handful of times and they always turn out soooo yummy. Highly recommend!
Banana chocolate chip muffins with cinnamon streusel
Hi sally/team
After outstanding success with your jumbo chocolate muffins and jumbo chocolate chip raspberry muffins – so delicious. I would like to make the above.
However, the recipe starts it yields 12 muffins.
Could it be made into 6 if using a jumbo 6 hole muffin tin? Would it work?
If so, would I need more streusel topping or same amount?
Would I follow the oven baking instructions as per the jumbo chocolate chip raspberry muffins?
Assume the weight of mashed banana is with skins removed.
Hope to hear from you soon. Thank you so much in advance of your help.
Loving your recipes.
Hi Deborah, you can make jumbo muffins. It will make about 5-6 jumbo muffins (you can use the bake times from jumbo blueberry muffins as a guide). The weight of banana is with skins removed, yes. Enjoy!
Hi, can I prepare the muffin mix the day before, store overnight in the fridge for a quick and easy bake in the morning?
Hi Deb, we donโt recommend making muffin batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, so the rise will be compromised if the batter is made ahead. Itโs best to make it right away after mixing.
These muffins are delicious!! Everyday coming back from work I couldn’t wait to eat one. Will definetly make again!!
I love this recipe! I adjusted to fit my preference – No cinnamon, added Vanilla to the batter (egg stage) and then reduced the white sugar by half as I had 380 Grams of banana (frozen). I found that it worked well! I probably could have reduced more sugar, but will try next time.
This is my absolute favorite recipe!
We really liked these – but next time I wonโt use my silicone muffin pans. Silicone always takes longer and this time sooo much longer and didnโt get the height I think from the higher initial temperature and the conductivity of metal pans.
Muffin texture was fine. However, my family all agrees that chocolate and cinnamon have no business being together in a baked good. Personal preference.
So good!!! My kids and I cannot stay out of them! Your recipes are always a hit:)
Super yummy and definitely a treat! We left out the walnuts and theyโre delicious. I only have a silicone muffin pan right now (which I hate) and used muffin liners. They took a bit longer. Will make again! Maybe with chips mixed in and just a little cinnamon sugar on top, but I might miss all the cinnamony goodness. Great recipe!
Perfect every time! I’ve made these muffins for years, often making them plain without the streusel or just adding a few chocolate chips and they consistently turn out perfect. Like all of Sally’s recipes! I have so much confidence in the finished product when I use one of your recipes. Thank you!!
Hi
looking forward to trying this recipe
do I need to use both the baking soda and baking powder? or can i just use the baking powder and if so what is the measurement – thanks
Hi Rose, you need both here. Here’s more on baking powder and baking soda in baking recipes – they’re very different ingredients!
hey sally!! i love this recipe and iโm always craving these muffins, but im wondering if i can add blueberries to half the batter or it would affect the structure?? i want them to be huge and fluffly!
Can’t see why not, Elie!
These muffins are absolutely scrumptious…I followed the recipe but had to replace the plain flour with a cup of rice flour and 3/4 cup of wholemeal as that’s all I had. I also added the sugar with the dry ingredients, by mistake so I melted the butter and mixed it into the wet mix before combining with the dry. They still turned out perfect. Thank you Sally for this and many other easy to follow, delicious recipes.
You did it again! Another great muffin recipe! 2025 is my year of mastering muffins. Iโve made loads of muffins with your master muffin recipe. Back to this recipeโฆ.
I swore I had chocolate chips but I had a mix of chocolate and peanut butter chips it worked out fantastic. Iโd venture to say Iโd repeat that situation again and again!
I cant wait to make this as your cranberry orange muffins were to die for. Thankyou. I wonder whether I can add Vanilla to this recipe? I love vanilla but I trust you!
Hi Eva, we don’t use vanilla in this recipe but you could certainly add some if you’d like.
Can I make these as mini muffins? Same temp? Less time?
Hi Mandie, for mini muffins, bake at 350ยฐF for 12โ14 minutes (no initial higher oven temperature).