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Banana Chocolate Chip Muffins with Cinnamon Streusel

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Delightful Banana Chocolate Chip Muffins with a crunchy cinnamon streusel, perfect for breakfast or snacks.

Ingredients

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  • 2 and 1/2 teaspoons ground cinnamon
  • 1/4 cup packed light or dark brown sugar
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 and 1/2 cups mashed bananas (about 4 medium or 3 large bananas)
  • 1/4 cup plain yogurt or sour cream

Instructions

  1. Preheat your oven to 425°F (218°C) and prepare a muffin pan by greasing it or lining it with muffin liners.
  2. Mix together the ground cinnamon, brown sugar, and chopped walnuts (if using) for the streusel topping, and set aside.
  3. Whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  4. Cream the softened butter and granulated sugar together until light and fluffy in a large mixing bowl.
  5. Beat in the egg, then stir in the mashed bananas and yogurt until combined.
  6. Add the dry ingredients to the wet mixture, stirring gently until just combined; be careful not to overmix.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel mixture generously over the tops of the batter.
  9. Bake for 5 minutes at 425°F, then reduce the heat to 350°F (177°C) and bake for an additional 15-16 minutes or until a toothpick comes out clean.
  10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely before serving.

Notes

Store muffins at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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