Streusel Banana Chocolate Chip Muffins

By Sarah On March 23, 2015 | Updated: June 11, 2026

These banana chocolate chip muffins feature the texture you love about banana bread in muffin form along with lots of gooey chocolate and a to-die-for buttery streusel on top.

I never knew it was possible for a muffin to have it all but consider that theory disproved today. These banana chocolate chip muffins TRULY do have it all!

I’m talking banana bread-like texture, gooey chocolate in every bite, and the crowning glory: buttery brown sugar streusel piled to absolute perfection on top.

You’re telling me this is breakfast?? We all must be in heaven.

While I love a slice of banana bread dearly (ahem, especially this recipe) there’s something just extra special about it in muffin form. I solely blame all that streusel on top.

Trust me, you’ll understand the obsession after one bite of these.

These Banana Muffins Feature…

Sweet banana flavor and gooey chocolate chips
A buttery brown sugar streusel topping
An easy recipe that comes together in minutes

Making the Muffins

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Unsalted butter
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Cinnamon
Kosher salt
Buttermilk
Bananas
Chocolate chips

Quick Bread Instructions

You can easily convert this recipe to quick bread following the instructions below.

Scrape the batter into a greased or parchment paper-lined 9×5 loaf pan, top with streusel, and bake at 350F 55-60 minutes until a toothpick comes out clean. Allow bread to cool completely before slicing.

Tips for Banana Muffins

Use ripe bananas – choose bananas that are bright yellow and spotted all over for a sweet banana flavor throughout muffins.
Cream softened butter with sugar – this builds the fat base to the muffin batter.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Bring butter, eggs, and buttermilk to room temperature – this will help these ingredients mix more cohesively into the batter.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Fill muffin cups to brim with batter – this will make for tall bakery-style muffins.
Bake muffins at 425F 5 minutes then reduce heat to 350F – this short blast of heat at the beginning helps the muffins rise nice and tall.

Recipe Variations

Try these ideas for a different twist on these muffins.

Use another chocolate – try dark chocolate, milk chocolate, or a cut-up chocolate bar.
Top muffins in a glaze – try a simple powdered sugar glaze or cream cheese glaze.
Add nuts – fold 1/2 cup toasted pecans or walnuts into the batter.
Use a fruit – skip the chocolate and add blueberries, raspberries, or diced strawberries instead.

Storing and Freezing Muffins

Allow muffins to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, reheat individual muffins 15-30 seconds in microwave to melt the chocolate for serving.

To freeze muffins, allow to cool completely, then wrap well and freeze up to 2 months. Thaw muffins at room temperature and store up to 4 days.

I’m telling you, those big domed tops with all that buttery streusel on top is like something out of a bakery! Biting into these muffins reveals their incredibly soft, dense texture and omg, all that gooey chocolate ties everything together.

Breakfast just can’t get any better than this. Unless you were to have a second muffin, of course.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

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