Banana Chocolate Chip Muffins with Cinnamon Streusel.

Super-moist and flavorful banana chocolate chip muffins stuffed and topped with cinnamon streusel.

These muffins are what happen when you have flavor and texture A.D.D. like I do. While a plain banana muffin is typically pretty standard in your corner bakery, I upped the ante by both stuffing AND topping the breakfast staple with a cinnamon-walnut-chocolate-chip-streusel.

What was that again? Cinnamon Walnut Chocolate Chip Streusel. “Plain” is not a word in my muffin vocabulary.

Like a proper foodie, the first and only thing I thought of after getting over a stomach bug was… what the heck will I finally EAT?  I had been dreaming about my first real meal for days.

After living on saltines and peanut butter, my stomach, mind, and sanity were screaming for some flavor.  Lots of stuff coming from every different textural angle.  It had been a long, tortuous week living in the bland world, I needed a splurge.

A SERIOUS splurge.  Preferably with chocolate. And preferably first thing in the morning. Done and done.

Batten down the hatches folks – with these muffins, you will NOT be able to stop eating one after another.

Here’s how all the decadence starts.  Underneath all that streusel, you’ll find a banana muffin that’s hardly innocent. Each bite is impeccably buttery and delicate. If baked plain, these banana muffins will hold their own.  Starting as a batter made with 3 large bananas and creamed butter, these muffins are comparable to a light and fluffy banana bread.  Not dense by any means, but surely packed with buttery banana flavor.

The spot-on banana muffin will taste like a treat even without all that streusel!

The streusel, made from brown sugar, chocolate chips, chopped walnuts, and loads of cinnamon, has two purposes.  You see, it isn’t merely a streusel topping. It’s a streusel swirl as well.

I layered a tablespoon of the sugared glory in between the muffin batter AND on top right before baking.  The cinnamon and brown sugar leave a crusty sweet coating on top that seeps down into the batter, swirling through the fluffy banana interior.

The chocolate chips hiding inside expand and pop, creating melty chocolate pockets in each bite.  The walnuts give the whole party some crunchy texture and pair wonderfully with the cinnamon and banana.

Finding the right balance of streusel-to-muffin is much harder than it seems!  I wanted enough chocolate to make these muffins taste like dessert but at the same time, I didn’t want to overpower the banana flavor.  I love me some chocolate and banana, but chocolate can easily steal the spotlight over practically any other ingredient it’s paired with.  A mere 3/4 cup of chocolate chips spread over 16 muffins did the trick to save the banana flavor.

I also didn’t want the muffins to be overloaded with actual sugar.  Rather, I wanted the muffins to obtain their sweetness from the bananas, cinnamon, and chocolate chips.

With only 1/2 cup and 1/4 cup sugar in the batter and streusel respectively, I was still able to create dessert-like muffins– gathering their sweetness from the other ingredients in the recipe. Feel free to use less or more sugar in either the muffin batter or in the streusel.

Baked tall using my sky-high muffin tips, I found that a bakery sized dessert muffin overloaded with texture, chocolate, and a whole lotta banana flavor was the perfect “first” meal after being ill. And the perfect snack. And running-fuel. And dessert. You won’t be able to stop either!

 

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Banana Chocolate Chip Muffins with Cinnamon Streusel

Super-moist and flavorful banana chocolate chip muffins stuffed and topped with cinnamon streusel.

Yield: 15-16 muffins

Ingredients:

Muffins

  • 1 and 1/2 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 1 large egg
  • 1 and 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
  • 3 Tablespoons yogurt (I used vanilla greek yogurt)

Streusel

  • 1 tablespoon ground cinnamon
  • 1/4 cup packed light brown sugar (or dark brown sugar)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts, optional

Directions:

Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.

Make the streusel first by combining all ingredients in a small bowl. Set aside.

For the muffins: In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.

Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.

Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.  Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

I adapted this recipe from my friend Amy's banana coffee cake recipe. Try baking this batter in a 9x9 baking pan at 350F degrees for 35 minutes OR until the cake is lightly golden brown and set in the center.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

After you make these muffins, try these similar recipes next… ;)

Cinnamon Swirl Chocolate Chip Bread

Cinnamon-Swirl Chocolate Chip Bread

 

Banana Chocolate Chip Cinnamon Rolls

Banana Chocolate Chip Cinnamon Rolls

 

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting

Banana Chocolate Chip Cupcakes with Strawberry Cream Cheese Frosting

 

Skinny Peanut Butter Banana Muffins

Skinny Peanut Butter Banana Muffins

 

Iced Pumpkin Coffee Cake

Iced Pumpkin Coffee Cake

 

 

 

   

109 Responses to “Banana Chocolate Chip Muffins with Cinnamon Streusel.”

  1. #
    1
    Karlyposted October 15, 2012 at 11:32 pm

    Hey, looky there! We’re banana twins today!

    Reply

    • Sallyreplied on October 16th, 2012 at 5:13 am

      great minds think alike Karly ;)

      Reply

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    Stephanie @ Eat. Drink. Love.posted October 15, 2012 at 11:40 pm

    I’m not a big plain person either. I love adding texture with nuts, chocolate chips, etc. so these are perfect for me!

    Reply

    • Sallyreplied on October 16th, 2012 at 5:14 am

      Without a little pizazz, muffins just aren’t as satisfying to me! glad you agree Stephanie!

      Reply

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    Mimi @ Culinary Coutureposted October 16, 2012 at 12:02 am

    These are everything a banana muffin should be! YUM!

    Reply

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    Jocelyn @BruCrew Lifeposted October 16, 2012 at 12:02 am

    I love that you are not plain at all!!! You never fail to amaze me with your awesome clean pictures and decadent yummy treats!!! As much as I like chocolate in my baked goods, I am glad you didn’t overwhelm the banana flavor in these! They look like the perfect mix of sugar, streusel, chocolate, and muffin! I am so glad to hear that you are feeling better!!!

    Reply

    • Sallyreplied on October 16th, 2012 at 5:17 am

      thanks girl! I was afraid the chocolate would take over, so I kept the chocolate chip count low! Thinking of making these with cinnamon chips next. :)

      Reply

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    Ari @ Ari's Menuposted October 16, 2012 at 12:45 am

    Hold on. You put streusel INSIDE THE MUFFINS????? Can.Not.Handle. Streusel is like the entire reason to eat a muffin.

    Reply

    • Sallyreplied on October 16th, 2012 at 5:18 am

      haha me too Ari! You should make a big batch of these for your marathon :)

      Reply

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    Hillaryposted October 16, 2012 at 1:32 am

    The Boy would did and go to heaven… so would I, mmm!

    Reply

    • Sallyreplied on October 16th, 2012 at 5:20 am

      Thanks Hillary!

      Reply

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    Chung-Ah | Damn Deliciousposted October 16, 2012 at 1:34 am

    Oh my – I’m no muffin queen, you are! That streusel is absolutely absurdly heavenly!

    Reply

    • Sallyreplied on October 16th, 2012 at 5:21 am

      Your muffins are hard to live up to! I knew you’d like these Chung-Ah!

      Reply

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    Ashley @ Wishes and Dishesposted October 16, 2012 at 1:40 am

    I have a few borderline rotting bananas on my counter just begging to be made into these delicious muffins :)

    Reply

    • Sallyreplied on October 16th, 2012 at 5:23 am

      I call rotting bananas a blessing in disguise – the perfect excuse to bake something decadent :)

      Reply

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    Averie @ Averie Cooksposted October 16, 2012 at 2:19 am

    That’s a hefty dose of bananas in this batch size (1.5 c) and I bet the banana flavor was just popping through…oh, how delicious! And with the yogurt to keep them moist AND the streusel topping AND the melty perfectly dispersed choc chips, oh Sally, you outdid yourself on these!

    Glad that this was the first thing on your mind for your first foods back after your illness! I would be dreaming about these too! And glad you’re all better now :)

    Reply

    • Sallyreplied on October 16th, 2012 at 5:27 am

      banana flavor was SO intense! I was afraid the flour wouldn’t hold all the wet ingredients, but it did a fine job and the batter was actually quite thick! Made these on Saturday and they are ALL gone. I’m a sucker for streusel! :D

      Reply

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    baker streetposted October 16, 2012 at 2:56 am

    Bananas + Cinnamon + Chocolate + streusel – you’ve said all the magical words, Sally! These muffins have my name written all over it! What a delicious treat.

    Reply

    • Sallyreplied on October 16th, 2012 at 5:24 am

      Your muffin mondays are an inspiration! :)

      Reply

  11. #
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    Blog is the New Blackposted October 16, 2012 at 5:41 am

    Love everything about these. The wrappers are adorbs, too!

    Reply

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    Sarah C.posted October 16, 2012 at 6:59 am

    Glad you are feeling better. And that muffin looks freakin’ awesome!

    Reply

    • Sallyreplied on October 16th, 2012 at 9:03 am

      Thank you Sarah! Funky Monkey Muffins… I have to check those out!

      Reply

  13. #
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    Colleen @ What's Baking in the Barbershop?!posted October 16, 2012 at 7:16 am

    Gorgeous! You had me at banana muffin. But then you went and added that streusel. Swoon. :)

    Reply

    • Sallyreplied on October 16th, 2012 at 9:11 am

      Streusel is practically necessary when it comes to muffins, no?! Thanks Colleen!

      Reply

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    Aimee @ ShugarySweetsposted October 16, 2012 at 7:18 am

    I don’t know what I love more. The banana muffin that looks so moist and delish or the decadent topping? I think I just need to make these and decide for myself! YUMMY job Sally!!!

    Reply

    • Sallyreplied on October 16th, 2012 at 9:29 am

      Thank you so much Aimee!

      Reply

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    Caleyposted October 16, 2012 at 7:38 am

    Oh my gosh, these look great! I’m on board for streusel anything! ;) I might replace the chocolate chips with butterscotch though…. Thanks for the recipe!

    Reply

    • Sallyreplied on October 16th, 2012 at 9:28 am

      LOVE that idea Caley!! I might do that next time, I love butterscotch anything :D

      Reply

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    angieposted October 16, 2012 at 8:51 am

    thanks for another great recipe sally! just wondering how long you would bake these if you did them in a 8*8 pan instead of in muffin form? thanks!

    Reply

    • Sallyreplied on October 16th, 2012 at 9:02 am

      Hi Angie! So sorry I didn’t include that. I just updated the recipe – for a coffee cake, bake for 35 minutes at 350F OR bake until the center is set.

      Reply

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    Moposted October 16, 2012 at 9:05 am

    omg that looks amazing and i actually have all the ingredients at home !!!!! So excited, cant wait to break in my new kitchen (yees moving on Friday!)

    Reply

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    Becca @ Crumbs and Chaosposted October 16, 2012 at 9:17 am

    These look absolutely spectacular, Sally!! ‘How do people eat plain foods?’ I think that so often about members of my extended family – food makes life exciting and they are so missing out! :)

    Reply

    • Sallyreplied on October 16th, 2012 at 9:30 am

      I agree Becca! Plain bread, plain muffins, plain pasta… it makes me sad! I need some excitement in my food lol.

      Reply

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    Hayley @ The Domestic Rebelposted October 16, 2012 at 9:56 am

    I totally want these muffins to wake up to! My lame wheat toast will be very bland this AM since I’ll have these rockin’ muffins on my mind! Seriously–that streusel alone sounds incredible, and then you top it on banana muffins (banana nut is traditionally my favorite!) and there’s this huge flavor pop that I am totally drooling over. Exciting muffins–this is so you!

    Reply

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    Loretta Eposted October 16, 2012 at 11:27 am

    Sally, do you ever make something nasty? Because I swear, everything you post looks awesome! These are no exception…

    Reply

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    Jessica@AKitchenAddictionposted October 16, 2012 at 12:43 pm

    These have to be the best banana muffins I have seen! Love how you combined them with streusel and chocolate chips!

    Reply

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    Jennie @themessybakerblogposted October 16, 2012 at 3:00 pm

    Oh yeah, these muffins look delish. Can’t wait to try these chocolate and walnut studded beauties. Yum!

    Reply

  23. #
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    Nicole @ lapetitebakerposted October 16, 2012 at 3:25 pm

    Oh my, these muffins look to die for. Doing streusel in the middle and on top was a brilliant move.

    Reply

  24. #
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    Elaine @ Cooking to Perfectionposted October 16, 2012 at 4:39 pm

    So glad you are feeling better!! And good choice on one of the first things to eat. These muffins are packed full of awesome-ness! :)

    Reply

    • Sallyreplied on October 16th, 2012 at 7:48 pm

      Thanks Elaine! Except a photography email response in your inbox tomorrow :)

      Reply

  25. #
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    Julie @ Table for Twoposted October 16, 2012 at 8:35 pm

    I’d snag a bagful of these for breakfast every single day if you let me! I’m glad you’re feeling better too – being a food blogger and being sick is seriously THE WORST EVAAAR!

    Reply

    • Sallyreplied on October 16th, 2012 at 10:30 pm

      it totally sucked Julie! I had to stop stalking food blogs for a few days because it was torture!!

      Reply

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    Laura Dembowskiposted October 16, 2012 at 8:59 pm

    Those are certainly a great way to recover :). Glad to hear you’re feeling better!

    Reply

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    Reeniposted October 16, 2012 at 9:05 pm

    I’m glad you are feeling better Sally! These muffins are stunners. Seriously delicious! And gorgeous.The streusel is divine and I love how you put it on the inside and on top. Genius. I bet your taste buds and tummy were super happy!

    Reply

    • Sallyreplied on October 16th, 2012 at 10:29 pm

      stunners, gorgeous, and genius…that’s a lot all in one little muffin, so thank you Reeni! :)

      Reply

  28. #
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    luv what you doposted October 16, 2012 at 10:23 pm

    I love your creations…especially when they involve banana!!!

    Reply

    • Sallyreplied on October 16th, 2012 at 10:31 pm

      And I have more banana coming up so soon! :)

      Reply

      • luv what you doreplied on October 16th, 2012 at 10:51 pm

        Bring it!!! I’ve got bananas hanging at my house ready to be turned into something amazing : )

  29. #
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    Ashley @ Kitchen Meets Girlposted October 16, 2012 at 10:25 pm

    I am SO glad that you’re feeling better–especially since you were able to make and post these muffins! Holy baking cups of awesomeness, Sally. I am a sucker for breakfast breads/muffins, and these? Are totally amazing. I love the streusel. And the chocolate chips. And the bananas. And the walnuts.

    Reply

    • Sallyreplied on October 16th, 2012 at 10:31 pm

      “holy baking cups of awesomeness” lol i love ya Ashley :D

      Reply

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    Sarah K. @ The Pajama Chefposted October 16, 2012 at 10:46 pm

    these are so pretty & so fun, sally! i love banana muffins :)

    Reply

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    Dorothy @ Crazy for Crustposted October 16, 2012 at 10:57 pm

    Sally, I’m so sorry you were sick! YUCK. These muffins would be a glorious re-entry into foodland. YUM!!!!!! And they are soooo gorg!

    Reply

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    Ashleyposted October 24, 2012 at 1:25 pm

    This is a post I can totally take to heart! I am on the brink of a 5 DAY head cold that has robbed me of any appetite whatsoever! Tragic for a food lover (although great for my skinny jeans). These muffins look amazing, Sally. I may have to bake a batch to welcome my hunger back when it finally arrives!

    Reply

    • Sallyreplied on October 24th, 2012 at 4:29 pm

      Poor Ashley! I hope you get better ASAP my dear. Being sick was the worst the other week. I was so helpless! These were all I could think about as I got better. :)

      Reply

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    Lizzieposted November 2, 2012 at 3:34 pm

    Sally – I made these a week ago and they were so so good. Sky high as you promised, so moist, so banana-y. I only did a few thing differently. First, I subbed in whole wheat pastry flour for half a cup of the all purpose. I only had plain yogurt, so I added some vanilla extract. Finally, I used mini chocolate chips for the streusel so I reduced the amount to half a cup. I only got 12 muffins out of this, though… I must have packed ‘em even fuller than you intended!

    I will absolutely be making these again. Beautiful and so very good:)

    Reply

    • Sallyreplied on November 2nd, 2012 at 4:19 pm

      Lizzie – so happy to hear that!! The muffins are truly perfection – I’ve had these in coffee cake form too – just as incredible. I like your modifications and I think you probably stuffed the muffin tins up high – AWESOME! I like my muffins very tall. So glad to know you like them as much as I do. =)

      Reply

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    The 36th AVENUEposted November 6, 2012 at 1:24 pm

    Looks great! Sharing on my FB page and pinning :)
    Thank you so much for sharing!

    Reply

    • Sallyreplied on November 7th, 2012 at 4:34 am

      THANK YOU for the pin and share :) :)

      Reply

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    Cassandra Bishopposted November 12, 2012 at 8:11 pm

    These are in the oven right now and they smell delicious!!!

    Reply

    • Sallyreplied on November 13th, 2012 at 9:48 am

      Wonderful Cassandra! I hope you liked them – one of my favorite muffin recipes!

      Reply

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    Catalinaposted December 16, 2012 at 6:38 am

    These look amazingly delicious! Guess I’m gonna have to try them out! Thank you again for another incredible recipe. Greetings from Chile!!

    Reply

    • Sallyreplied on December 16th, 2012 at 3:18 pm

      Greetings from US! I’d love to go to Chile someday. :) Thanks Catalina so much! I adore these muffins!

      Reply

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    Jayneposted December 17, 2012 at 10:30 pm

    This looks unbelievable! I like my muffins totally fancy-fied too. And banana anything catches my attention. This muffin contains every thing I love! Saving this for later. ;-)

    Reply

    • Sallyreplied on December 17th, 2012 at 10:39 pm

      Hi Jayne! Fancy-fied indeed. :) Glad you agree with me on that! Let me know if you make them.

      Reply

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    Amyposted February 11, 2013 at 8:15 am

    These look amazing! Question for you – what would be the best way to incorporate whole wheat flour into this (and other) recipes? I get worried messing with recipes – mainly because every one of yours I’ve made has turned out amazing and I 150% trust your opinion. Just trying to see if there is any ways to make things even more healthy…. Thanks!!

    Reply

    • Sallyreplied on February 11th, 2013 at 9:06 am

      Hey Amy! Are you familiar with White Whole Wheat Flour? I use it all the time in my recipes and it would work wonderfully in these muffins – just use it to replace ALL of the all-purpose flour in this recipe.. You could always do 1/2 all-purpose and 1/2 whole wheat here. I fear all whole wheat would make the muffins too dense.

      Reply

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    Lisaposted March 9, 2013 at 10:43 pm

    Hi,
    I made your peach pie muffins last week, and they were amazing.
    I know you used sour cream in those, and when I we t shopping this week, I bought more sour cream thinking it would be the same for this recipe, then noticed it is yogurt instead.
    Would the sour cream work the same, or do I need to wait till I get some yogurt?

    By the way. Your blog and amazing recipes have me doing some serious coking for the first time in my life. I’ve never made anything from scratch till I started using your recipes!

    Reply

    • Sallyreplied on March 10th, 2013 at 4:30 pm

      Hey Lisa! That is SO great to hear. I’m glad you love my website and the recipes so much! You may sub sour cream for yogurt in these muffins, yes. I’m glad you made those peach pie muffins. I love those!

      Reply

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    SaltySweetSourposted April 11, 2013 at 9:36 am

    These look amazing – so does everything else on your blog!

    Reply

    • Sallyreplied on April 11th, 2013 at 9:37 am

      Thanks so much!

      Reply

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    Leilaposted May 17, 2013 at 3:11 pm

    I made these and they are so good! I am so happy I found your website. I’m going to try other recipes too for sure. I’m actually eyeing the cake mix blondies recipe :) Thanks, you so rock!

    Reply

    • Sallyreplied on May 17th, 2013 at 6:35 pm

      Both are wonderful recipes to try! Thanks Leila!

      Reply

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    Jodieposted May 25, 2013 at 1:21 am

    Hi Sally, are these muffins freezable? About to take my first bite whilst still warms not long out of the oven!

    Reply

    • Sallyreplied on May 25th, 2013 at 7:02 am

      Yes, Jodie – they are freezable. Up to 3 months.

      Reply

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    Tinaposted August 30, 2013 at 10:48 am

    I made these last night. My daughter and I had one pretty close to out of the oven. They were wonderful. Only substitutions I made were pecans instead of walnuts and sour cream for the yogurt. Can’t wait to take them to my friends for coffee this morning. I made them both a copy of the recipe because I know they will want to make these themselves. Thanks for a great recipe to get rid of our overripe bananas.

    Reply

    • Sallyreplied on August 30th, 2013 at 1:26 pm

      Thanks so much for reporting back Tina! I love these muffins and haven’t made them in awhile. Sour cream makes a great sub for yogurt.

      Reply

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    Jen D.posted October 16, 2013 at 11:21 am

    Sally- these are amazing, as usual! I was looking for a recipe to use up some bananas and these are perfect! They are so moist and the flavor is great! I love that you can really taste the banana. Thank you so much! You rock!

    Reply

    • Sallyreplied on October 16th, 2013 at 12:37 pm

      I love how moist and flavorful they are as well, Jen! Happy you love them. Thanks for reporting back :)

      Reply

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    samanthaposted October 31, 2013 at 9:21 pm

    So I’m reading your comments and while the pictures do look beautiful not one person had said they have made these. I literally just pulled them out of the oven and what a disaster the muffin literally have fallen into themselves because of how heavy the choc chips are and I followed this reciepe to the dot. While you also suggest filling them up to get that sky high muffin I did and it completely flattened out you literally cannot see the muffin tin because the batter spread our everywhere. Not sure what happened because I followed this to the point but something is off.

    Reply

    • Sallyreplied on October 31st, 2013 at 9:28 pm

      Hey Samantha! I just counted 6 comments from readers who have actually made these with huge success. I’m sorry you missed those comments! This does not count all of the emails and other social media messages I have received. In fact, this is one of my most popular muffin recipes.

      Regardless of that, I’m sorry these muffins did not work for you. Since I wasn’t in the kitchen with you, I can’t say exactly what went wrong. Were you sure to adjust your baking temperatures according to the instructions? I’ve never had an issue with chocolate chips being too heavy for this batter.

      Reply

    • Meghnareplied on November 1st, 2013 at 4:24 am

      Hi Samantha
      I have made these muffins twice- both times with excellent results! Sorry that yours didnt turn out right but usually flattening out happens when the muffins have been left in the oven for too long and/or the temperature is higher than indicated.
      But then also, only with constant experimentation are we able to become more confident at turning out delectable stuff. All the best :)

      Reply

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    Leylaposted November 10, 2013 at 10:42 pm

    This was super amazing! Not too sweet, the way I like it. For those who like sweeter things, I’d leave out the walnuts. Loved how moist it was. Definitely addictive. 1 muffin turned into 1 muffin and a half which turned into 2 complete muffins hahaha. I called it my dinner to feel less guilty. It was filling so it worked :)

    Reply

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    Saraposted November 11, 2013 at 10:06 pm

    I just wanted to say that these muffins were BEYOND amazing! I loved them!!! I will be making these again for sure! :) hmmm…those bananas are starting to turn brown…

    Reply

    • Sallyreplied on November 12th, 2013 at 5:54 am

      I always have rotting bananas around – mostly for the purpose of making these muffins! Happy you love them Sara. Thank you!

      Reply

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    kristieposted November 12, 2013 at 2:26 pm

    Hi! I just made these, and loved them! YUM. Although, my stressful didn’t turn out like yours. It is in the middle, isn’t it supposed to be more on the top? I layered it like you said..

    Reply

    • Sallyreplied on November 12th, 2013 at 2:51 pm

      If you topped the batter with streusel, it should be on the top. Sorry if I’m missing something in your comment.

      Reply

    • Carol Czerwinskireplied on December 11th, 2013 at 1:02 pm

      Yum is right ! Based on the instructions, you layer batter, than streusal than batter than end with streusal you have it in the middle of the muffin and on top . Awesome…

      Reply

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    Carol Czerwinskiposted December 11, 2013 at 12:58 pm

    Made these today…. absolutely perfect!!! Thank you again!

    Reply

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    DeeDeeposted December 15, 2013 at 3:39 pm

    Omg Sally, did you just take our ever beloved cinnamon swirl, and add chocolate chips? I’m just so in love with you. These are in the oven right now, I’ll let you know how they turn out in a bit :)

    Reply

    • Sallyreplied on December 15th, 2013 at 7:33 pm

      Yes! Let me know how you like them DeeDee. These muffins are so good. Especially right out of the oven!

      Reply

      • DeeDeereplied on December 16th, 2013 at 5:03 am

        Wow. My only changes were cream cheese instead of yogurt (all i had), I used 4 med bananas, (just cause I had 4 to unload) and since I have a nut hater in the house I left them out, but added 1/4 C coconut just to the “topping” half of the streusal. I preheated to 425, but turned it down as soon as I put them in because I don’t time anything so I knew I’d forget… Oh, I also made these all fit into my 12-muffin tin, and took them out after 23 mins. Let me tell you, I broke 2 in half for picture time, and I literally couldn’t stop shoving bites of the other halves in my mouth long enough to take a picture! Aw crap now I’ve talked myself into having another one right now, at 2am.. Good night!

        • Sallyreplied on December 16th, 2013 at 8:47 am

          Love your addition of coconut, DeeDee! I know what you mean about sneaking (shoving!) bites of them. Simply irresistible!

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    mimiposted December 29, 2013 at 1:38 pm

    can i substitute Veg oil for butter?
    If yes, by how much?
    Thanks :P

    Reply

    • Sallyreplied on December 29th, 2013 at 2:30 pm

      No, you cannot sub oil for the creamed butter in this recipe. Unless you use creamed coconut oil.

      Reply

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    Ellen Reneeposted February 20, 2014 at 10:16 am

    I made these yesterday and everyone I left them with (parents/work guys) enjoyed them immensely. Thank you :o) Of course they did not get to try them the best way….barely out of the oven for 1 minute! I did only get a dozen muffins and to fill the cups with your tall muffin tips I should have done 10 or 11 instead – will try it that way next time. Todays post – marble cupcakes…lovely! Going on the pile.

    Reply

    • Sallyreplied on February 20th, 2014 at 11:38 am

      I’m happy you love baking my recipes and that these muffins were enjoyed! You’ll all love the marble cupcakes too.

      Reply

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    katherineposted February 26, 2014 at 10:27 am

    Hi Sally, can I substitute the yoghurt with buttermilk instead?

    Reply

    • Sallyreplied on February 26th, 2014 at 1:17 pm

      Yes, that would be fine.

      Reply

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    Allyposted April 21, 2014 at 3:43 am

    Just baked it the other day, they were flavourful. Even without the cinnamon topping (as my husband hate cinnamon), it is still very delicious.

    Gonna tank up some bananas to make next batch!

    Reply

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    Rachelposted April 25, 2014 at 9:10 pm

    Another great recipe! My only suggestion is to be a bit more specific about the “spoonful of batter” measurement. I am a perfectionist and it was torture trying to decide whether to use a heaping tablespoon or a smaller teaspoon. :) I ended up with 13 muffins so must have been a little off in my guesstimate.

    Reply

    • Sallyreplied on April 26th, 2014 at 6:37 am

      Sorry Rachel! Yep, I mean a Tablespoon – I’ll change that.. So glad you love them.

      Reply

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    Sherylposted April 27, 2014 at 8:23 pm

    Hi- thank you for this recipe. I made these muffins- I did not use nuts and I used banana flavored yogurt.
    The muffins were not too sweet-
    Next time I would like to double the batter, it made only enough to just fill my 12 muffin cups- the batter just barley and in some cups did not come to the top of the cups before baking.
    Thanks again.

    Reply

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    kristie g.posted May 3, 2014 at 7:44 pm

    Okay-just made these and they are DELISH! Its a good thing I’m on a diet :) followed recipe exactly-came out perfect. I’m afraid I may have to retire my other banana bread recipe!!

    Reply

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    Francescaposted July 12, 2014 at 8:58 am

    Hi Sally! This is my favorite muffin recipe ever! I’ve made them over ten times in the past month and my friends adore them! One of my friend’s mom also brings some to her office and they all swoon over how wonderful this is. They’re amazing every single time I make them, but I do always have the issue of greasy bottoms and sides on the liners. Did you ever have that issue and is there any way to avoid that? Thank you so much for your wonderful recipes! [virtual hug]

    Reply

    • Sallyreplied on July 13th, 2014 at 7:29 pm

      Hi Francesca! There’s really no way to avoid it, unfortunately. I find it easier to bake them without liners these days!

      Reply

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    Kerstinposted August 22, 2014 at 4:30 pm

    I just took them out of the oven and they smell amazing! Can’t wait to try them!

    On another note, I just wanted to let you know that I hadn’t done any baking in 2 years but stumbled upon your website last week and haven’t stopped baking since. Just love how straightforward your recipes are. Thanks for inspiring me again!

    Reply

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    Amelia N.posted August 27, 2014 at 1:13 pm

    These look so delicious! Thinking of making them tomorrow. I’m just wondering if I can bake these in a mini-muffin tray and how long I should bake them for. Thanks! (:

    Reply

    • Sallyreplied on August 27th, 2014 at 8:32 pm

      Definitely great as mini muffins! I would say about 9-10 minutes.

      Reply

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