1. Can I use frozen bananas for this recipe?

Yes! Thawed frozen bananas work perfectly in banana chocolate chip streusel muffins . Just drain off any excess liquid after thawing to avoid overly wet batter.

2. What can I substitute for yogurt or sour cream?

You can use ¼ cup of buttermilk or even a dairy-free yogurt alternative. The goal is to add moisture and a slight tang to balance the sweetness.

3. Can I skip the streusel topping?

Technically yes, but the cinnamon streusel is what sets these banana chocolate chip streusel muffins apart. For a lighter version, reduce the streusel instead of skipping it completely.

4. How do I keep muffins moist for days?

Store them in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. You can also add a slice of bread to the container to help retain moisture.

5. Why start with a high oven temperature?

Baking at 425°F for the first 5 minutes causes a quick rise, giving your muffins tall, bakery-style tops. This is a tried-and-true method for professional-looking banana muffins.

6. Can I make mini muffins with this recipe?

Absolutely! Use a mini muffin pan and bake at 350°F for 12–14 minutes. They’re great for kids’ snacks or party platters.

7. Are banana chocolate chip streusel muffins freezer-friendly?

Yes! Let them cool completely, then wrap individually and freeze for up to 3 months. Reheat in the microwave or toaster oven for a quick treat.

8. Can I use different types of chocolate chips?

Definitely. Semi-sweet, dark, mini chips, or even white chocolate work well. Just stick to about ¾ cup total to keep the balance right.

9. Do I need to use cupcake liners?

Not necessarily. You can grease the pan with nonstick spray instead. However, liners make cleanup easier and help prevent sticking—especially with all that gooey chocolate.

10. Can I make these muffins vegan?

Yes—with a few swaps. Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and dairy-free yogurt. Also, make sure to use vegan chocolate chips.

Banana Chocolate Chip Streusel Muffins

Description

Super-moist banana muffins bursting with semi‑sweet chocolate chips and topped (and layered) with a crunchy cinnamon‑streusel. Bakery‑style muffin tops, easy prep, and flavor you’ll want to savor every single time.

Ingredients

Scale

Streusel

2 ½ teaspoons ground cinnamon
¼ cup (50g) packed light or dark brown sugar
¾ cup (135g) semi‑sweet chocolate chips
Optional: ½ cup (60g) chopped walnuts

Muffins

1 2⁄3 cups (208g) all‑purpose flour (spooned & leveled)
½ teaspoon ground cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon salt
6 tablespoons (85g) unsalted butter, softened to room temperature
½ cup (100g) granulated sugar
1 large egg, at room temperature
1 ½ cups (345g) mashed bananas (about 4 medium or 3 large bananas)
¼ cup (60g) plain yogurt or sour cream (non‑fat Greek yogurt works too)

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Instructions

Preheat oven to 425°F (218°C). Line a 12‑cup muffin pan with liners or spray with nonstick spray.
In a small bowl, mix streusel ingredients (cinnamon, brown sugar, chocolate chips, optional walnuts). Set aside.
In another bowl, whisk together flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream softened butter and sugar on medium‑high speed until light and fluffy (about 3 minutes), scraping down sides.
Beat in the egg until combined. Then add mashed bananas and yogurt/sour cream, mixing on high until combined (batter may look curdled).
Add dry ingredients to wet ingredients and beat on low until just combined. Do not overmix. Batter will be thick.
Fill each muffin cup with about 1½ tablespoons of batter. Sprinkle with some streusel. Add another layer of batter, then top with remaining streusel. Use a toothpick or knife to gently swirl streusel into the top.
Bake for 5 minutes at 425°F, then reduce oven temperature (without opening door) to 350°F (177°C) and bake for another 15‑16 minutes, until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm, or allow to cool completely before storing.

Notes

Use overripe bananas for best sweetness and moisture.

Yogurt or sour cream may be substituted with buttermilk.

Skip walnuts for a nut‑free version or substitute pecans.

Muffins freeze well: wrap individually, freeze up to 3 months, thaw overnight.

Keep at room temperature for 2‑3 days; store in refrigerator up to 1 week.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Muffins, Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~ 280 kcal
Sugar:  20 g
Sodium: ~ 200 mg
Fat:  14 g
Saturated Fat: ~ 8 g
Unsaturated Fat: 5 g
Trans Fat: ~ 0 g
Carbohydrates:  34 g
Fiber:  2 g
Protein: ~ 4 g
Cholesterol: ~ 55 mg