Name: Cinnamon Streusel Chocolate Chip Muffins Recipe
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 16
Cuisine: American
Ingredients: For Muffins:; 1½ cups all-purpose flour; ½ tsp ground cinnamon; ¾ tsp Baking Soda; ¾ tsp baking powder; ¼ tsp salt; ½ cup granulated sugar; 6 tbsp unsalted butter; 1 large egg; 1½ cups Bananas; 3 tbsp Yogurt; For Streusel:; 1 tbsp ground cinnamon; ¼ cup packed light sugar; ¾ cup semi-sweet chocolate chips; ½ cup Walnuts

cinnamon streusel chocolate chip muffins recipe

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.

Preparation: 20 minutes

Cooking: 19 minutes

Total: 39 minutes

Serves:

Ingredients

For Muffins:

1½cupsall-purpose flour,spoon & leveled
½tspground cinnamon
¾tspbaking soda
¾tspbaking powder
¼tspsalt
½cupgranulated sugar
6tbspunsalted butter,softened to room temperatur
1largeegg
1½cupsbananas,(about 3 large ripe bananas) mashed, very ripe
3tbspyogurt,I used vanilla greek yogurt

For Streusel:

1tbspground cinnamon
¼cuppacked light sugar,or dark brown
¾cupsemi-sweet chocolate chips
½cupwalnuts,chopped, optional

Instructions

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.

Recipe Notes

Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

Nutrition

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

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