These banana chocolate chip streusel muffins are moist, buttery, and cake-like. (And dessert-like!) Fill and top each with a delicious streusel made of brown sugar, cinnamon, walnuts, and chocolate chips. They’re like portioned banana crumb cakes with gooey chocolate chips and cinnamon swirl inside!
Think of regular banana muffins as a pair of cozy, dependable sweatpants and today’s chocolate chip-studded, brown sugar-streuseled version as your over-the-top, sequins- and feathers-bedazzled blazer. (What, you don’t have one of those?!)
Today’s recipe has lived on my website since 2012 and originally came from my dear friend Amy, who makes them for Christmas breakfast. The recipe has certainly stood the test of time, and they taste every bit as indulgent as they look.
Reader Katie commented: “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!★★★★★“
Banana Chocolate Chip Streusel Muffins Are:
- Satisfying, buttery, moist, and soft.
- Like regular banana muffins, but with a texture upgrade from crunchy walnuts and melty-soft chocolate chips.
- Layered and swirled with cinnamon and sugar, just like this cinnamon swirl quick bread.
- A great way to use up over-ripe bananas.
- Pretty easy, including the streusel—you don’t need to cut in butter like you do for the layers in cinnamon coffee cake, just mix a few ingredients together.
- A delicious treat for breakfast, snack, or dessert.
Basic Baking Ingredients Required:
Can I Use Frozen Bananas?
Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like. Two important things to remember:
- The riper the banana, the better. When you bake with bananas, you want to use brown, spotty super-ripe ones.
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
Start by Making the Streusel
The chopped walnuts and chocolate chips aren’t in the muffin batter, they’re actually in the streusel along with the brown sugar and most of the cinnamon. You’ll layer the streusel with the banana batter in your muffin liners, then swirl it all together. Combine the streusel ingredients first, so it’s ready as soon as the banana batter is finished.
(Side note: Feel free to swirl this streusel into zucchini muffins, pumpkin muffins, or even Nutella swirl peanut butter banana bread, too!)
Can I leave out the walnuts? You can substitute chopped pecans for the walnuts, or leave the nuts out entirely—you’ll just have a little less streusel, and not as much crunchy texture.
The banana batter is pretty straightforward and uses many of the same ingredients as banana bread. Note that we use creamed butter and sugar like we do in chocolate banana bread to produce a cakier-style muffin, vs. melted butter (or oil) in these banana muffins, which are denser and heartier.
You need a mixer for today’s recipe.
Let’s Layer It All Together
Now comes the (somewhat) messy part: layering the batter and the streusel. Grab a standard 12-count muffin pan, either greased or lined with cupcake liners. If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.
Spoon some of the batter into each muffin cup—a scant 1.5 Tablespoons each. Next, sprinkle on a scant Tablespoon of streusel in top. Top that with another large spoonful of batter, and finish by topping with more streusel. Use a toothpick or knife to gently swirl it together.
My #1 Muffin Success Tip:
Bake at an initially high oven temperature. Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin tops. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
PrintBanana Chocolate Chip Muffins with Cinnamon Streusel
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
Super-moist and flavorful banana chocolate chip muffins with layers of crunchy cinnamon streusel.
Ingredients
Streusel
- 2 and 1/2 teaspoons ground cinnamon
- 1/4 cup (50g) packed light or dark brown sugar
- 3/4 cup (135g) semi-sweet chocolate chips
- optional: 1/2 cup (60g) chopped walnuts
Muffins
- 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large bananas)
- 1/4 cup (60g) plain yogurt or sour cream (I use nonfat Greek yogurt)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the streusel: Mix all the streusel ingredients together in a small bowl. Set aside.
- Make the muffins: Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed in a large bowl until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the mashed bananas and yogurt, and then beat on high speed until combined; mixture will look curdled and that’s ok.
- Add the dry ingredients and beat on low speed until combined. Batter is thick. Do not overmix.
- Layer a large spoonful (about 1.5 Tablespoons) of batter into each muffin cup. Sprinkle with 1 scant Tablespoon of streusel. Layer another large spoonful of batter over each, using up the remaining batter, then finish by sprinkling remaining streusel on top of each muffin. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan (like this one or this one) | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Make as a Cake: Use this banana chocolate chip crumb cake recipe.
- Can I leave out the walnuts? You can substitute chopped pecans, or leave out the walnuts entirely. Or try this popular banana muffin recipe instead, adding in some chocolate chips.
- Frozen Bananas: You can use thawed frozen bananas in this muffin recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream. In a pinch, 1/4 cup (60ml) buttermilk may be substituted.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Sally, you have never failed me thank you for being someone I can trust with good recipes! I think it’s been maybe a year or more where every time I go to bake something, I look to see if you have a recipe for it and it’s always glorious!! I never leave comments but this felt necessary for making me feel like I’m good at baking:)
A fantastic sweet with coffee.
I made these and followed the recipe to a T, I used weight instead of measuring. I followed the instructions for the frozen bananas (drained all excess liquid). The batter was so thick, I could have rolled it in a ball. I double checked again all the ingredient and I didn’t forget any. I even added 2 table spoons of the banana liquid. I have a gas stove and live at sea level so I never have issues with baking/cooking (compared to when I lived in the Swiss Apls) I had to bake them 8 minutes longer, they were still goey in the centre. Waiting for them to cool, I can’t wait to try them, smells so good but I’m so puzzled why it was so thick and why it took much longer to bake.
Hi Caroline, How did the finished muffins turn out? The batter should be pretty thick (see the video for a good visual).
They were yummy but I may have squeezed the thawed bananas too much. Currently making them again and going easy on the frozen bananas.
These were sooooo good! I think they will be my new go-to recipe when I have bananas to use up!! My kids devoured them – asked for another immediately! I sometimes have trouble with baking temperature and baking time with banana breads/muffins but I followed the recipe exactly as written and these came out perfect! Thank you!
I’ve made this a million times thanks to old bananas. It’s easy for a non-baker like me. Comes out perfect every time! Thanks so much!
My chef nephew came over right after I sent him a photo of the muffins and walked around the kitchen eating two of them. These are amazing.
Is there any specific size for cupliners
Hi Sruthi, standard-sized cupcake/muffin liners work best here, if you’re making them in a standard-sized 12-cup muffin pan.
Do you know how these work with a mini muffin pan?
For mini muffins, bake at 350°F (whole time) for 12–14 minutes.
loved this recipe and great to make with kids as it is more interactive than just making a batter and pouring it in…requires more steps aka entertains the kiddos longer. also tastes delicious as a plus
These are the BEST banana muffins I’ve ever had. I made them the other day and my whole family loved them. (I used the weight instead of volume measurements and it worked out perfectly.)
These are the best banana muffins I’ve ever had. I made whole family loved them. (I used the weight instead of volume measurements and it worked out perfectly.)
Super delicious, moist and just the right amount of chocolate. These are my new go to recipe for ripe bananas
Delicious! I chopped up granola bars and used them in place of the chocolate chips, and used the full amount of walnuts in the streusel. So good!
These are amazing!!
Love love. The banana cake was soooo good. Thank you! I loved it, as well as hubby, neighbor and daughter in law!!! I made 1 layer 9 inch to die for. I would eat it every day!
These are delicious muffins, will definitely replace my old recipe. However I never thought I could say this, but a little too much chocolate will reduce to 1/2 cup next time Sally I love your recipe
how would I adapt this for mini muffins?
Hi Megg, for mini muffins, bake at 350°F (whole time) for 12–14 minutes.
I made it with a few substitutions. Omit all cinnamon! For the streusel, add a tablespoon of cocoa powder and unsweetened coconut flakes instead of walnuts (same amount). For the batter, add 1 teaspoon pure vanilla extract mixed in with the banana. I used white whole wheat flour and it still got a great rise!
Great idea. I was thinking it sounded good except the spice. And love coconut!
This is the best thing I have ever baked. Seriously perfect recipe. Thank you so much!
So glad you loved these muffins, Danielle!
Made these thus morning! They were great. I added some molasses to them and the flavor was wonderful.
I forgot to add sour cream/yogurt hoping they still turn out okay 🙁 waiting on them to cool now.
Hi. I am getting ready to make these for probably the hundredth time and realize I have no yogurt. What can I use as a replacement? Thanks so much. My family loves these muffins.
Sour cream would be a great replacement for yogurt here!
Mmmmm…. so good.
I really loved this recipe. All I had was dark chocolate chips and they were extra large. (Like chunks.). Wish I had mini ones instead. I used pecans also. Like another reviewer, all the flavors came through. So good warm.
Made these today and they’re amazing!
Can this recipe be made for jumbo muffins? What is the temperature/time?
Hi Diane, absolutely. It will make about 5-6 jumbo muffins (you can use the bake times from jumbo blueberry muffins as a guide). Enjoy!
Done! I skipped the walnuts and they were still great. I used mini chocolate chip instead. Perfect texture and level of moisture. Cinnamon, banana, and chocolate flavors all come through. Chase it with a nice cold glass of milk and you’re in heaven. The kids and neighbors devoured them! It’s a keeper.
I have become very trustful about following Sally’s recipes EXACTLY–even my picky husband really liked these muffins!
These muffins are absolutely delicious! My house smells divine…I will be making these again.
I just ate one still warm from the oven. Holy cow! These are delicious. I used pecans instead of walnuts.