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!
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and a few more success tips.
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 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.
The entire process is very similar to how we assemble snickerdoodle cupcakes.
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.
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Banana 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.
This recipe is just amazeballs!! Absolutely delish. My 5 year old loved these.
Would it work to just add the streusel mix to the batter?
Hi Liz, we don’t recommend it, but you can leave off the streusel if you don’t want it on top.
I don’t believe I’ve ever commented on a recipe before, but these were so good I had to! A co worker brought in banana chocolate chip muffins a few weeks ago and I was skeptical, but I tried them and loved them. When I told my husband how yummy they were, he said I had to make some too. I went to this website because you are my absolute go to source for all things baking and I found this recipe. Oh. My. Goodness this might be the most delicious thing I have ever baked. The banana mixed with the chocolate and the cinnamon. Absolutely delicious. I am now just waiting to buy and ripen enough bananas to make these again and take them in to work because WOW! You absolutely nailed it with this recipe!
Can you make the batter the night before and prep the muffin cups to be baked in the morning?
Hi Claudia, we don’t recommend it. The leaveners are activated when the wet and dry ingredients are mixed together, so it is best to bake the batter soon thereafter. You could, however, mix up the dry ingredients and wet ingredients separately, then combine in the morning.
These are amazing! Can you make it into mini loaves? What temp do you think I should try on them?
Hi Winnie, you sure can! We’re unsure of the exact bake time, as it will vary based on the size of your mini loaf pans. You can bake them at 350 degrees the whole time. You can use a toothpick to test for doneness.
Brought these to a party and people were fighting over the last muffin!!! Your recipes are always amazing and are my go to for baked goods!
How long to bake these if I make in jumbo size muffin pan?
Hi Vickie, you can follow the baking times and directions from these jumbo blueberry muffins as a guide.
i just made these earlier today in a jumbo muffin tin as it was all i had, and i got 4 muffins out of them! i baked for the 5 minutes at 425, then a little under 30 minutes at 350. they turned out great 🙂
This is the best banana muffin I have ever tasted. I will make a double batch next time as I was reluctant to share knowing I only had 12. I will make next time gluten free
Do you’d have a recipe for rhubarb streusel muffins?
Hi Terry, we’re so thrilled to hear that you love these muffins – they’re definitely a favorite. We don’t have a rhubarb streusel muffin recipe, but you could substitute chopped rhubarb for peaches in this peach streusel muffins recipe.
This is the best banana muffin I have ever had! Yes, it’s a little labor intensive, but so worth the effort.
These were delicious! My son loved them also. I do agree with the comment about the middle layer affecting the structural integrity. I let them cool and harden a little in the pan and they stayed together fine, but at a party or if someone squeezed when picking up it would be a mess. If I did again I would put the brown sugar and cinnamon in the middle and a few chocolate chips, then mix some chocolate into the top batter, then use half the chocolate with brown sugar and cinnamon on the top. I think a little less chocolate all in a middle layer would help. But appearance and taste was excellent and will definitely be my go-to recipe when I have old bananas.
What is the nutritional value of a muffin?
Hi Kathie, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I have one word….”delicious”. Can’t wait to make these again.
Unfortunately I did not have chocolate chips for the streusel topping so I used butter…still turned out fantastic.
I usually love your recipes but this one was a fail. The chocolate struesel through the middle killed the structural integrity of the muffin and the three teaspoons of cinnamon overall (I only used what was in the struesel and omitted it from the muffin), absolutely overwhelmed all of the other flavors. I would not make it again nor recommend it.
I love your recipes! As always, this recipe is top notch!
My twelve year old grandson loves these muffins! Amazing since the streusel topping is quite grown up for someone so young. He knows something especially delicious when he tastes it. Thank you Sally.
Turned out perfectly! Even at high altitude.
Can you substitute the brown sugar in the streusel with demerara? I ran out when I was making your cinnamon rolls
Hi Mari, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Hello, web team. Demerara *is* a type of sugar, not a sugar substitute! Fwiw, I think it would work great 🙂 I often use demerera sugar as a topping on muffins, and it’s beautifully crunchy
Just tried this recipe last night. Super yummy! I absolutely loved how the streusel swirls through the muffin. Definitely don’t skip that part of the recipe. I’ll definitely put this in my “make again” recipe list.
I love this recipe very much. Thank you for sharing.