Chocolate Chip Banana Muffins
Moist banana muffins loaded with gooey chocolate chips and topped with a buttery crumble — a bakery-style treat you can make at home!
Banana Bread Chocolate Chip Muffins
We’ve been on a muffin kick lately in the Rodriguez house! Matt is the baker in our family and has been spending every day in the kitchen trying out different flavors: blueberry muffins, chocolate chip, and now banana chocolate chip streusel muffins!
Yes, the name is a bit of a mouthful, but these are hands-down the BEST banana chocolate chip muffins you’ll ever taste!
I’ll admit, I wasn’t expecting these to be as amazing as they turned out to be…but I took one bite and my mind was totally blown. Y’all…if you love banana bread…or even if you don’t…these muffins are a MUST bake!
The batter is full of rich banana flavor and studded with melty chocolate chips. The muffin tops are crunchy, buttery, and delicious thanks to the homemade streusel topping. Every bite is pure banana bread perfection!
Whether you’re looking for a make-ahead breakfast that the whole family will love, an easy lunchbox snack, or a warm treat for dessert, you need to add these chocolate chip banana muffins to your baking list ASAP!
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Ingredients
- Ripe bananas (like the kind you always say you’re going to use to make banana bread, even overripe bananas are perfect!)
- Sugars: brown sugar and granulated sugar
- Dairy: Greek yogurt, unsalted butter, large eggs
- Dry Goods: All purpose flour, pecans, baking soda, kosher salt, ground cinnamon, semi-sweet chocolate chips
Full ingredient amounts available in the printable recipe card at the bottom of the post.
Helpful Kitchen Tools
Instructions
- Prep – Preheat oven to 405 degrees Fahrenheit and ready a muffin pan with paper liners. Melt butter in a saucepan until it just starts to brown and caramelize. Remove from heat and allow to cool slightly.
- Make the Batter – In a large bowl, mash bananas together with the sugars and eggs. Add the butter and Greek yogurt and mix. In a separate bowl, whisk together the dry ingredients. Slowly pour the dry ingredients into the bowl of wet ingredients, stirring as you add, until well incorporated. Fold in the chocolate chips.
- Make the Crumble – Chop the pecans in a food processor until you have crumbs. Use a fork to mix the pecans together with the brown sugar, cinnamon and butter.
- Bake the Muffins – Scoop batter into lined muffin tin, so that the muffin cups are no more than 3/4 of the way full. Spoon a generous layer of the crumble on top of the muffin batter. Bake at 405°F for 7 minutes, reduce oven temperature to 375°F and bake 10 more minutes.
Prep Tips
- Yield – Using a standard 12-cup muffin pan, we ended up with enough batter to bake 14 muffins. So one full batch, and a couple extras.
- Storage – Keep in a single layer in an airtight container at room temperature for up to 2 days. Line the container with a paper towel, as this absorbs extra moisture and keeps the muffins soft, not sticky. For longer storage (up to 5 days), refrigerate in an airtight container. The muffins can also be frozen for up to 3 months.
- Freezing Instructions: Wrap muffins individually in plastic wrap or foil, then place in a freezer-safe bag. To thaw, warm one in the microwave for 20–30 seconds or let it sit at room temperature for about an hour.
- Substitutions: If you don’t care for nuts or are allergic, you can omit from the crumble. If you DO love nuts, you could add a 1/2 cup of chopped pecans or walnuts to the muffin batter before baking. Sour cream can be used in place of the Greek yogurt.
More Muffin Recipes To Try:
- Blueberry Crumb Muffins
- Lemon Poppyseed Muffins
- Air Fryer Double Chocolate Muffins
- Corn Dog Muffins
- Gluten Free Pumpkin Chocolate Chip Muffins
- Copycat Starbucks Pumpkin Cream Cheese Muffins
Banana Chocolate Chip Muffin Recipe (Printable Recipe Card)
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Chocolate Chip Banana Muffins
Equipment
- Mixing bowls
- Electric mixer
- Muffin Pan
- Saucepan
- Food Processor
- Tulip muffin liners
Ingredients
Muffin Ingredients
- 3 bananas ripe
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp ground cinnamon
- 1/2 cup butter melted and browned
- 1/2 cup Greek yogurt
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
For the Crumble
- 1/2 cup pecans finely chopped
- 1/2 cup flour
- 1/2 cup brown sugar
- 4 TB butter
Instructions
- Melt butter in a saucepan until it starts to caramelize. Remove from heat and allow to cool slightly before adding to muffin batter.
- In a large bowl, mash together the bananas, sugars and eggs. Add the browned butter and Greek yogurt and mix until combined.
- In a separate bowl, whisk together the dry ingredients.
- Slowly pour the dry ingredients into the bowl of wet ingredients, stirring as you add, until well incorporated.
- Fold in the chocolate chips.
- Scoop batter into a lined muffin pan, so that the cups are no more than 3/4 of the way full.
- Chop the pecans in a food processor until you have fine crumbs. Use a fork to mix together the pecan crumbs with butter, flour, and brown sugar.
- Scoop a generous spoonful of the crumble on top of each muffin cup.
- Bake for 7 minutes at 405°F, then reduce heat to 375°F and bake for 10 more minutes.
- Cool in pan for a couple minutes, then move to a wire rack to finish cooling.
Notes
Nutrition
Pin our Banana Chocolate Chip Muffins on Pinterest:
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