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Banana Chocolate Chip Muffins with Cinnamon Streusel

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Warm and inviting, these moist Banana Chocolate Chip Muffins are topped with a crunchy cinnamon streusel, perfect for breakfast or as a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups mashed bananas (about 4 medium or 3 large bananas) The star ingredient that keeps the muffins moist and flavorful.
  • 6 tablespoons unsalted butter, softened Adds richness and moisture.
  • 0.5 cup granulated sugar Sweetens the batter.
  • 1 large egg Binds ingredients and adds richness.
  • 0.25 cup plain yogurt or sour cream Contributes to moisture and a tender crumb.
  • 1.67 cups all-purpose flour The base for the muffin structure.
  • 0.75 teaspoon baking soda Helps muffins rise.
  • 0.75 teaspoon baking powder Works with baking soda for optimal leavening.
  • 0.25 teaspoon salt Balances sweetness and enhances flavor.
  • 0.75 cup semi-sweet chocolate chips Adds chocolatey goodness.
  • 0.5 cup chopped walnuts (optional) Adds crunch and nutty flavor.
For the Streusel Topping
  • 2.5 teaspoons ground cinnamon Adds warmth and spiciness.
  • 0.25 cup packed light or dark brown sugar Provides moisture and rich flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C) and prepare a muffin pan by greasing it or lining it with muffin liners.
  2. In a small bowl, mix together ground cinnamon, brown sugar, and chopped walnuts for the streusel topping, then set aside.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  4. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  5. Beat in the egg, then stir in mashed bananas and yogurt until well blended.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Baking
  1. Divide the batter among muffin cups, filling each about two-thirds full.
  2. Sprinkle the streusel mixture generously over the muffin batter.
  3. Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 15-16 minutes.
  4. Check for doneness with a toothpick inserted into the center, it should come out clean.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

For a lighter muffin, substitute half of the flour with whole wheat flour. Muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. They can also be frozen for up to 3 months.

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