Banana Chocolate Chip Muffins with Cinnamon Streusel.

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

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

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.

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


Banana Chocolate Chip Muffins with Cinnamon Streusel

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



  • 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)


  • 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


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.

Recipe Notes:

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.

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© 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


  1. 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!

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

  3. 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.

    • 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.

  4. 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!

  5. 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.

    • 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.

    • 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 🙂

  6. 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 🙂

  7. 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…

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

  8. 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..

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

    • 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…

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

  10. 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 🙂

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

      • 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!

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

  11. can i substitute Veg oil for butter?
    If yes, by how much?
    Thanks 😛

  12. 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.

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

  14. 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!

  15. 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.

  16. 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.

  17. 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!!

  18. 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]

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

  19. 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!

  20. 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! (:

  21. Hello sally! Made these babies today but without the streussels and only used 2 bananas (i only have 2).. It smells so divine while inside the oven! And taste soo good…muffins are so light. This will be my to go recipe for banana muffins! Thank you sally! 🙂

  22. Hi Sally,

    These muffins look delish! I’ll like to bake these lovelies In a jumbo muffin pan, do you think it will make more than 6 jumbos? I’ll have to increase the baking time to 25 min as well, is that right?

    Looking forward to your reply and thank you in advance! 🙂

    • Jasmine, I’m unsure if it will make more than 6 jumbos – I believe the number will be right around 6 though. I’m unsure of the exact baking time.

      • Hi Sally, I just made this and they made exactly 6 jumbos. Baked them for 5 min on high followed by 25 min at 375 F. However, the bottom of some muffins turned out to be a little gooey and dense, perhaps I should increase the baking time. No worries though, the muffins were so delish that my hubby polish off 1 and a half after taking his dinner and I ate the other half 😛

        Thank you for all these awesome recipes. Bought your ebook as well and I can’t wait to try everything out!

  23. Absolutely delicious! Thank you for sharing this recipe! I’ve tried pecans instead of walnuts and it’s perfect for me! Also, I didn’t have vanilla Greek yogurt, just plain, and added a tsp of vanilla extract. Worked totally fine. This will be a part of my favorite recipes found on pinterest… Thank you again!!

  24. What a great first meal to splurge on! These muffins look soo moreish.. I will be making these as soon as I have ripe bananas!!

  25. Hi Sally. Love the recipe! I made it once before and it was delicious!!!! My mum is gluten intolerant and I was wondering if you could make this with gluten free flour? Thanks.

  26. Is it possible to make this recipe without bananas? I am looking for vanilla chocolate chip muffin recipe with streusel topping? Would the recipe ingredients change if banannas are omitted? Thank you!

  27. Hi !! I want to make these since I love bananas and was just wondering if you could convert the cups and tablespoon measurements into grams ?
    Thanks 🙂

  28. Oh my goodness! I just pulled these out of the oven and I am one happy pregnant woman! 🙂 I’ll definitely be making another batch for the freezer for after our second little guy gets here!

  29. Sally! These look so great – making them tonight! Do you think you could use coconut oil?

    – Amy

  30. Thee are best banana muffins I have ever tried. It will definately be my go to recipe from now on. I used mini chocolate chips but otherwise changed nothing. Delicious! Family approved! Thank you for sharing.

  31. I served your banana chocolate chip muffins, blueberry scones and cinnamon chip scones to my girlfriend’s friends that were in from out of town. It was all delicious, but I think the muffins were the big hit. Thanks for sharing all these great recipes!

  32. Thank you very much for the recipe.  I tried to make this today and they came out perfect.  My first ever successful muffin! ♡

  33. Any chance we can use gluten free flour? Would it work? Thanks for sharing – it looks delicious!

  34. Sally, these muffins are great! I’ve been using recipes from your website for about a year and I haven’t had anything turn out less than wonderful. You’re a baker after my own heart. I love chocolate, peanut butter, and nice fluffy muffins and cupcakes. I also love your chocolate cupcakes and s’mores cupcakes. I’m excited to try more of your recipes soon. Thanks! 

  35. Hi Sally,

    I have always loved baking but with your recipes I am extra excited for my timer to go off! Your recipes are tasty and always turn out! I feel like I know you because I spend so much time on your site which is great but it means my husband and I have to increase our time at the gym to burn off all the goodies I’ve been making! 

  36. WOW!!! This recipe is a keeper! The combination of goodness is amazing and so delicious 🙂 My boyfriend and I can’t get enough of them. Thanks for the wonderful recipe Sally! 

  37. Hi Sally, do you have any tips for baking at altitude?

  38. These turned out amazing! They only made 11 for me, but I think I filled a few too high and I only had eleven liners anyway, so it worked out.

    I subbed a half cup of a mix of berries for the chocolate chips (chocolate is never safe in my house) and it fit really well.

    Definitely one of my favorite muffin recipes.

  39. Hey sally, I’ve made the butter, egg, sugar mixture, however, it isn’t fluffy. Its more of a gritty wet texture. Im going to redo this part to not waste time or ing on a failed muffin so my question is, should I let the egg come to room temp before adding? Also, should the sugar be added before the egg? I know every step is crucial so I’d like to get it right. 
    Thank you so much for all your hard work, lots of love from south Florida!! 

    • It sounds like the mixture needs to be beaten longer (and at a faster speed). I think your batter will still produce fantastic muffins even without the fluffy appearance and texture. All room temperature ingredients are ideal.

  40. Thanks Sally! Have made them quite a few times now…. They are a super duper hit each time I make them! Each time I followed your recipe to the T!

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