Banana Chocolate Chip Muffins with Cinnamon Streusel

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

banana chocolate chip muffins with streusel topping on a cooling rack

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.

walnuts in a white bowl

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.

3 images of banana chocolate chip muffins with cinnamon streusel topping

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.

banana chocolate chip muffins with streusel topping on a cooling rack

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 streusel topping on a cooling rack

Banana Chocolate Chip Muffins with Cinnamon Streusel

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 19 minutes
  • Total Time: 50 minutes
  • Yield: 15-16 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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



  • 1 and 1/2 cups all-purpose flour (spoon & leveled)
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon 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 or dark brown sugar
  • 3/4 cup semi-sweet chocolate chips
  • optional: 1/2 cup chopped walnuts


  1. Preheat oven to 425°F (218°C). Line muffin tin with baking cups or spray with nonstick spray. Set aside.
  2. Make the streusel first: Combine all ingredients in a small bowl. Set aside.
  3. Make 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 425°F (218°C). Lower temperature dial down to 350°F (177°C) 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.


  1. As a Cake: I adapted this recipe from my friend Amy’s banana coffee cake recipe. Try baking this batter in a 9×9 baking pan at 350°F (177°C) for 35 minutes OR until the cake is lightly golden brown and set in the center.

Keywords: banana chocolate chip muffins, banana chocolate chip streusel muffins


  1. 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…

    1. Thank you so much for sharing your recipes, I really love them. I am now a fan of yours and usually try to bake your recipes and all of them are really delicious.This is the perfect banana muffin that I have baked. I will try to bake more of your other recipes, I am just a newbee, but everytime I try to bake your recipes, it’s really perfect.

  2. Carol Czerwinski says:

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

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

    – Amy

    1. creaming coconut oil should be fine here Amy– enjoy!

  4. 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! 

  5. 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!

  6. The bomb… fantastic muffins. Always great recipes.
    Momma never made ’em like this. Wonderful.

  7. Hi Sally,

    Can I substitute yogurt with sour cream? If yes, is it one to one? Thanks.

    1. Yes and yes!

  8. Made these delicious muffins during THE . They were FABULOUS! My whole family enjoyed the muffins. Thanks for sharing this spectacular recipe!!!

  9. Amber McBride says:

    Sally you’ve done it again absolutely amazing ! Thank you so much! I first found your recipes when i was around 24 with no knowledge of baking whatsoever. You have been teaching me how to bake ever since. I’m almost 32 now and people tell me I bake the best foods and it’s all thanks to you. I found this recipe and was blown away as was everyone else. Thanks again sally!

  10. Hello. Im so glad I came across your super interesting site. I made this and it was soooo good. My husband and my little one love it. I will be making more. I might make a video of this, post it and credit you of course! I hope it’s okay
    Thank you very much ❤️

  11. These muffins are AMAZING and I make them all the time! Thanks

  12. I made this as a 9″ coffee cake and we all loved it. I’m trying hard to use bananas – I freeze them but needed more space! I thought it was well balanced with the streusel (I had to omit the walnuts due to allergies but they would be delicious.) Yum!

  13. This recipe is for keeps. Too good.

  14. Amy Wilkinson says:

    Another home run recipe from Sally!! Thank you! This was easy and oh so delicious! I used a little less than 1/2 cup sugar and reduced your streusel by 1/2 as well. These are very sweet, tastes more like a cake and not a healthy feeling muffin but I knew and expected that and love them! Oh! and I used bob red mills pastry flour instead of all purpose because of the lack of availability of flour right now. I’ve been subbing pastry flour in all my baking recipes without any issues! These muffins are light and fluffy! My friends are going to LOVE them! I also love the streusel layer in the middle! Each bite is heavenly!

  15. Made these yesterday and they are fabulous!! Kitchen smells so good while inside the oven! Muffins are so light. Highly recommend. This will be my to go recipe for banana muffins!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally