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.

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:

  1. Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.
  2. Make the streusel first by combining all ingredients in a small bowl. Set aside.
  3. 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.
  4. 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.
  5. 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

142 Comments

Comments

  1. noemi on October 11, 2014 at 6:34 pm

    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! 🙂

  2. Jasmine on November 6, 2014 at 11:39 pm

    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! 🙂

    • Sally on November 7, 2014 at 9:09 am

      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.

      • Jasmine on November 7, 2014 at 9:16 am

        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!



  3. Christine Bryant on November 10, 2014 at 10:49 pm

    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!!

  4. Emma @Missemzyy on November 20, 2014 at 5:41 pm

    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!!

  5. Sheree on December 23, 2014 at 3:19 pm

    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.

  6. Kim on January 20, 2015 at 9:15 pm

    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!

  7. Deepti on February 12, 2015 at 10:24 am

    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 🙂

  8. Hailey on February 13, 2015 at 12:17 am

    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!

  9. Amy M. on February 17, 2015 at 6:09 pm

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

    – Amy

    • Sally on February 17, 2015 at 6:14 pm

      creaming coconut oil should be fine here Amy– enjoy!

      • Amy M. on February 17, 2015 at 6:16 pm

        You’re so great and quick! You’re like baking 911 ☺️



  10. Ellie on April 26, 2015 at 11:34 pm

    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.

  11. Jason Miller on June 14, 2015 at 9:12 pm

    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!

  12. Yen Belarmino on July 16, 2015 at 8:02 am

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

  13. Gul Binks on December 8, 2015 at 11:19 am

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

  14. Baking Bekah Price on December 13, 2015 at 8:24 pm

    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! 

  15. Melissa on December 22, 2015 at 6:46 am

    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! 

  16. Danielle on January 14, 2016 at 5:25 pm

    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! 

  17. Kayla on February 3, 2016 at 10:14 pm

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

    • Sally on February 4, 2016 at 8:10 am

      I don’t, sorry! I’ve never lived at high altitude and therefore have zero experience. Check out this chart, though. Readers find it helpful!

  18. Sandy on February 27, 2016 at 10:14 pm

    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.

  19. Stephany on April 3, 2016 at 10:23 pm

    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!! 

    • Sally on April 4, 2016 at 10:00 am

      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.

  20. Dr Divya Doval on May 27, 2016 at 10:09 am

    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!

  21. Ashley on March 26, 2017 at 7:41 pm

    I had some bananas on the counter that were going bad and I figured what better way to use them in some banana bread? That was until I came across this recipe! I never seem to have good luck with banana bread baking all the way through, so I thought I might have better luck with muffins. And sure enough, these muffins did not disappoint! Layers of chocolate chips and cinnamon streusel mixed throughout the muffins. Sooo good! I’ve already had two muffins, and I’ll probably have another one right before bed, hehe. Thank you for sharing your baking talents with us! I can never go wrong with your recipes Sally. 🙂 

    • Sally on March 27, 2017 at 1:12 pm

      You are welcome, Ashley! So happy the muffins turned out great for you! I just LOVE the streusel in these 🙂

  22. Cony on August 10, 2017 at 8:11 pm

    I made a loaf of this and it turned out delicious. Very easy, thanks.

  23. Beeg on August 16, 2017 at 11:47 am

    Hi Sally,

    Just wondering, is it okay to store them in the fridge? and if I decided to store your muffins in the fridge, how long will they lasts and what’s your reheating suggestion?

    Thank you in advance.

    • Sally on August 16, 2017 at 12:20 pm

      You can store them in the fridge or at room temperature in an airtight container for up to 1 week. Just bring back to room temperature if you take them out of the fridge 🙂

  24. Liz on August 19, 2017 at 3:11 pm

    I just made these as mini muffins for a school event. These are spectacular. I really hope they make it out of my house before the kids find them! So good. I love your recipies. Thanks so much!

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