Banana Chocolate Chip Streusel Muffins
These muffins are the ultimate comfort treat—soft and moist on the inside, with gooey chocolate chips in every bite. The crunchy, cinnamon-spiced streusel topping adds just the right amount of texture and sweetness, making them feel like a bakery indulgence.
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Servings: 12
Calories: 194kcal
Ingredients
For the muffins
- 1 ⅔ cups spooned, leveled all-purpose flour
- 1 ½ cups mashed bananas (3 to 4 overripe bananas)
- 6 tbsp room-temperature unsalted butter
- ¼ cup nonfat Greek yogurt (or plain yogurt or sour cream)
- ½ cup granulated sugar
- ⅓ tsp ground cinnamon
- ¾ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 large egg (room temperature)
For the streusel
- ¾ cup semi-sweet chocolate chips
- 2 ⅓ tsp ground cinnamon
- ¼ cup packed brown sugar (dark or light)
- ½ cup chopped walnuts (optional)
Instructions
- Heat oven to 425°F (218°C) and prepare a 12-cup muffin tin with liners or a light spray. Starting with high heat creates beautifully tall muffin tops.
- Combine streusel ingredients in a small bowl until crumbly and set aside. This adds a crunchy, sweet topping to your muffins.
- Mix all-purpose flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. This ensures the even distribution of dry components.
- Cream butter and sugar in a large bowl until fluffy. Beat in the egg, then add mashed bananas and yogurt, mixing until slightly lumpy.
- Gradually add dry ingredients to the wet mixture at a low speed. The muffin batter will be thick, which is perfect for fluffy muffins.
- Layer batter and streusel in muffin cups, starting and ending with streusel. Use a toothpick or knife to gently swirl the topping into the batter.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for 15–16 more minutes. Check doneness with a toothpick.
- Cool muffins for 5 minutes in the pan, then transfer to a rack. Enjoy!
Notes
- Use very ripe bananas with dark speckles for maximum sweetness and moisture. If your bananas aren’t ready, bake them at 300°F (150°C) for 20 minutes to soften and sweeten them quickly.
- To get gorgeous muffin crowns, start baking at 425°F (218°C) for 5 minutes, then lower to 350°F (177°C) for the rest. Let the muffin batter rest for 10–20 minutes (or overnight, but watch for darkening). Fill every other muffin well to allow heat to circulate evenly for extra lift.
Nutrition
Calories: 194kcal | Carbohydrates: 27.6g | Protein: 3.3g | Fat: 4.5g | Cholesterol: 46mg | Sodium: 165mg | Potassium: 173mg | Fiber: 1.6g | Sugar: 12.2g | Calcium: 32mg | Iron: 1mg
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