Banana Chocolate Chip Muffins with Crumble Topping

Soft, moist Banana Chocolate Chip Muffins topped with a buttery crumble — the ultimate easy muffin recipe for breakfast, snack time, or a cozy treat. Get the step-by-step recipe and baking tips here!

(Soft, fluffy, and packed with chocolatey goodness!)

If you're looking for the perfect banana muffin recipe — one that's soft, packed with chocolate chips, and crowned with a buttery, crunchy crumble — you just found it! These Banana Chocolate Chip Muffins combine the natural sweetness of ripe bananas, rich pockets of melty chocolate, and a delightfully crumbly topping.

Whether you're baking for a cozy breakfast, a quick snack, or a sweet treat to share, these muffins come together easily and are guaranteed to impress. Plus, the simple ingredients make it easy to whip up a batch any day of the week!

In this post, we'll walk through the ingredients (and why each one matters), step-by-step directions, expert tips for bakery-style muffins, and some helpful FAQs at the end.

Let's bake some magic!

Why You'll Love These Muffins

• Incredibly moist and tender: Thanks to the yogurt and mashed banana.

• Perfectly sweet: Light brown sugar and ripe banana create the perfect sweetness without being overpowering.

• Irresistible crumble topping: Adds an extra layer of buttery, crunchy goodness.

• Chocolate in every bite: Rich chocolate chips make these muffins feel extra special.

• Quick and easy to make: No fancy equipment needed — just a bowl, a whisk, and a love for baking.

These muffins will satisfy your cravings whether you're a chocolate lover, a banana fan, or someone who just loves a good cozy homemade treat. 🧁

Ingredients & Why They Matter

For the Muffin Batter:

• 125g (1 cup) All Purpose Flour:
  The backbone of the muffin, giving it structure without making it too heavy.

• 110g (1/2 cup) Light Brown Sugar:
  Adds moisture and a hint of caramel flavor thanks to the molasses in the brown sugar.

• 1 tsp Baking Powder:
  Helps the muffins rise and become fluffy.

• 1/2 tsp Baking Soda:
  Works with the acidity of the yogurt and banana to create an ultra-tender crumb.

• 1/4 tsp Salt:
  Balances the sweetness and enhances the overall flavor.

• 1/4 tsp Cinnamon Powder:
  A subtle warmth that complements the banana perfectly.

• 120g (1/2 cup) Unsweetened Plain Yogurt (or almond yogurt):
  Adds moisture and a slight tang without extra sweetness. Yogurt also tenderizes the crumb.

• 1 Ripe Banana (mashed):
  Natural sweetness and a creamy texture. Make sure your banana is very ripe — lots of brown spots!

• 60ml (1/4 cup) Oil (vegetable oil or any flavorless oil):
  Keeps the muffins moist and tender. Avoid olive oil here, as its flavor can be too strong.

• 40g Chocolate Chips:
  Mini or regular chocolate chips melt into gooey pockets throughout the muffin. Feel free to use dark, milk, or even dairy-free chips.

For the Crumble Topping:

• 35g (2 tablespoons) Butter (melted, vegan butter if desired):
  The base of the crumble, giving it richness and that signature crispness.

• 75g (1/2 cup + 1 tablespoon) All Purpose Flour:
  Helps form that perfect crumbly texture.

• 55g (1/3 cup) Light Brown Sugar (or cane sugar/castor sugar):
  Sweetens the crumble and adds a slight chew.

• 1/4 tsp Salt:
  Enhances the buttery flavor and balances the sweetness.

Step-by-Step Instructions

1. Prepare the Crumble Topping

• Melt the butter in a microwave-safe bowl.

• Add the brown sugar, flour, and salt.

• Mix gently until crumbly. You should have large and small crumbs — that’s perfect!

• Chill the crumble topping in the fridge or freezer until ready to use.
  (Bonus tip: Unused crumble can be frozen for up to one month! Perfect for spontaneous muffin cravings.)

2. Make the Muffin Batter

• In a large bowl, whisk together the yogurt, mashed banana, oil, and light brown sugar. Stir until the sugar is mostly dissolved.

• In another bowl, sift the flour, baking powder, baking soda, salt, and cinnamon together.

• Add the dry ingredients to the wet ingredients. Mix gently with a whisk until fully combined — don't overmix!

• Fold in the chocolate chips with a spatula.

3. Let the Batter Rest

• Allow the batter to rest at room temperature for 30 minutes.
  (This gives the gluten time to relax, resulting in softer, more tender muffins.)

4. Assemble the Muffins

• Line a muffin tray with muffin liners.

• Fill each liner ¾ of the way full with batter.

• Sprinkle a thick layer of crumble topping onto each muffin.

5. Bake

• Bake in a preheated oven at 370°F (188°C) for 15-17 minutes.

• Muffins are ready when a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

6. Cool & Enjoy

• Let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

• Enjoy warm or at room temperature with a coffee, tea, or a tall glass of milk. ☕

Expert Baking Tips

• Use very ripe bananas:
  The darker and spottier, the better! They’re sweeter, softer, and easier to mash.

• Don’t overmix:
  Overmixing the batter can lead to dense muffins. Mix just until combined.

• Rest your batter:
  That 30-minute rest makes a huge difference in texture — trust me!

• Generous crumble:
  Don’t skimp on the topping! The buttery, crumbly texture is what takes these muffins over the top.

• Check your oven temperature:
  An oven thermometer helps ensure your oven is properly calibrated. Baking at the right temp is key for moist, fluffy muffins.

Helpful FAQs

Can I use frozen bananas?
Yes! Just thaw completely and drain any excess liquid before mashing.

Can I use Greek yogurt?
Absolutely. Greek yogurt makes the muffins even creamier. If it's very thick, you can thin it slightly with a splash of milk.

Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I make these vegan?
Yes! Use almond yogurt, a flax egg instead of a regular egg if adjusting the recipe, vegan chocolate chips, and vegan butter for the crumble.

Why This Recipe Works Every Time

• Balanced ratios of wet to dry ingredients ensure a moist, tender muffin.

• The natural sweetness of the banana means you don't need tons of sugar.

• Baking powder and baking soda work together for a light, fluffy crumb.

• The crumble topping bakes into irresistible golden nuggets of buttery sweetness. ✨

• It's versatile — swap in nuts, different chocolate, or even a swirl of peanut butter!

Author: CookSnapBake.com

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Banana Chocolate Chip Muffins with Crumble Topping

Soft, moist Banana Chocolate Chip Muffins topped with a buttery crumble — the ultimate easy muffin recipe for breakfast, snack time, or a cozy treat. Get the step-by-step recipe and baking tips here!

Cook time: 15 MinTotal time: 15 Min

Ingredients

For the Muffin Batter:

• (1 cup) All Purpose Flour
• (1/2 cup) Light Brown Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Cinnamon Powder
• (1/2 cup) Unsweetened Plain Yogurt (or almond yogurt)
• 1 Ripe Banana (mashed)
• (1/4 cup) Oil (vegetable oil or any flavorless oil)
• 1/2 Cup Chocolate Chips

For the Crumble Topping:

• (2 tablespoons) Butter (melted, vegan butter if desired)
• (1/2 cup + 1 tablespoon) All Purpose Flour
• (1/3 cup) Light Brown Sugar (or cane sugar/castor sugar):
• 1/4 tsp Salt

Instructions

1. Melt the butter in a microwave-safe bowl.
2. Add the brown sugar, flour, and salt.
3. Mix gently until crumbly. You should have large and small crumbs.
4. Chill the crumble topping in the fridge or freezer until ready to use. (Bonus tip: Unused crumble can be frozen for up to one month! Perfect for spontaneous muffin cravings.)
5. Make the Muffin Batter: In a large bowl, whisk together the yogurt, mashed banana, oil, and light brown sugar. Stir until the sugar is mostly dissolved.
6. In another bowl, sift the flour, baking powder, baking soda, salt, and cinnamon together.
7. Add the dry ingredients to the wet ingredients. Mix gently with a whisk until fully combined — don't overmix!
8. Fold in the chocolate chips with a spatula.
9. Allow the batter to rest at room temperature for 30 minutes. (This gives the gluten time to relax, resulting in softer, more tender muffins.)
10. Line a muffin tray with muffin liners.
11. Fill each liner ¾ of the way full with batter.
12. Sprinkle a thick layer of crumble topping onto each muffin.
13. Bake in a preheated oven at 370°F (188°C) for 15-17 minutes.
14. Muffins are ready when a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
15. Let the muffins cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
16. Enjoy warm or at room temperature with a coffee, tea, or a tall glass of milk.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #BananaChocolateChipMuffins

Final Thoughts: Let’s Bake!

If you’ve been searching for your go-to banana muffin recipe, this is it. With the easy-to-make batter, irresistible chocolate chips, and the buttery crumble topping, these muffins taste like something straight from a bakery — but without the high price tag!

They're perfect for:

• A sweet breakfast treat

• Afternoon coffee breaks

• Lunchbox snacks

• Impressing friends and family

📌 Save this recipe for the next time you have a ripe banana on your counter!
🧁 Bake a batch today and don’t forget to share your gorgeous muffins with me — tag @cooksnapbake on Instagram or leave a comment below telling me how they turned out!

Happy baking, friends!