How To Make Cinnamon Streusel Chocolate Chip Muffins
This chocolate chip muffin recipe is surely going to put you in a chocolate sweet trance. It’s loaded with chocolate, banana bits, and cinnamon streusel.
Preheat oven to 425 degrees F.
Line muffin tin with baking cups or spray with nonstick spray. Set aside.
Combine all ingredients in a small bowl. Set aside.
In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
Beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed.
If using a handheld mixer, beat in the mashed bananas and yogurt on low speed.
If mixing by hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.
Layer one scant tablespoon of batter into the muffin cup. Sprinkle with streusel.
Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
Bake muffins for 5 minutes at 425 degrees F.
Lower temperature dial down to 350 degrees F.
Continue to bake for about 14 more minutes until the muffins are set and lightly browned.
Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.
- Calories: 183.37kcal
- Fat: 7.42g
- Saturated Fat: 4.38g
- Trans Fat: 0.18g
- Monounsaturated Fat: 2.10g
- Polyunsaturated Fat: 0.43g
- Carbohydrates: 29.00g
- Fiber: 1.65g
- Sugar: 16.55g
- Protein: 2.36g
- Cholesterol: 23.45mg
- Sodium: 120.18mg
- Calcium: 33.73mg
- Potassium: 130.90mg
- Iron: 0.99mg
- Vitamin A: 42.92µg
- Vitamin C: 1.87mg