This post may contain affiliate links. Please read my disclosure policy.

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
3 images of banana chocolate chip muffins with cinnamon streusel topping
banana chocolate chip muffins with streusel topping on a cooling rack
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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: 1516 muffins 1x
  • 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

Reader Questions and Reviews

  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. 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

  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.

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

  9. 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. 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!

  16. Hi Geri! For the 9×9 cake you can pour half the batter into the pan, add a layer of streusel, then the rest of the batter and the rest of the streusel on top. Hope it’s a hit!

  17. I just made these muffins! Omg they are insane!!! I baked them for an additional 5 minutes. My adult children loved them. This recipe is a keeper!

  18. Hi Sally,
    I was wondering if I could add chocolate chips to the batter if so how much would you recommend I use?

    1. Hi Jessica, absolutely! We’d recommend about a cup of chocolate chips.

  19. Hi there! Can you replace all purpose flour with whole wheat pastry flour for this recipe 1:1? Would I need to make any adjustments to the baking powder/baking soda proportions? Looking forward to making this!

    1. Hi Nicole! The muffins would likely end up a bit dry. We recommend replacing half of the flour to see how that goes and adjusting from there!

  20. Not even kidding, never in my life have I commented on a food blog. I’ve made dozens of different banana muffin recipes and they have always been dry and dense. THIS RECIPE…these are the best banana muffins I’ve had in my life! This will be my go-to from now on! Thank you Sally!

  21. I made the 9” x 9” version today (a one layer round cake pan would probably work also). It’s moist and flavorful. I thought it was going to be too much cinnamon but it tasted fine. Also one of the few times I’ve made streusel where I liked it. It’s not too sweet.