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

  • 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. 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! 🙂

    1. 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.

      1. 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!

  2. 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!!

  3. 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!!

  4. 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.

  5. 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!

    1. I suggest making these blueberry muffins and using chocolate chips instead of blueberries.

  6. 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 🙂

  7. 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!

  8. 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.

  9. 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!

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

  11. 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! 

  12. 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! 

  13. 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! 

  14. 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.

  15. 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!! 

    1. 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.

  16. 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!

  17. 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. 🙂 

  18. 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.

    1. 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 🙂

  19. 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!

  20. As always your recipes are amazing! The only nuts I had available at the time of making them where peanuts and just so happed to be inside of an M&M so I just roughly chopped a cup of those to make up the nuts and chocolate for the recipe. I will definitely be making these again next time I end up with an abundance of extra ripe bananas. Which will be soon because the kids know if they don’t eat them as a banana Mom will bake them into something sweet. Typically it’s your donut recipe which is also amazing and I’ve made repeatedly!!!

  21. I so want to make this recipe! But I only have standard muffin pans… any idea about baking times for standard size muffins? Thanks in advance for a reply

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

  23. 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!

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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