Banana Chocolate Chip Coffee Cake Muffins with Streusel Topping

Plan B Mom says, “To call it simply a banana muffin is to do this beauty an injustice! Part coffee cake with the streusel topping, part dessert with the chocolate chips and warm cinnamon and ginger flavors, this recipe is a keeper.”


For the streusel topping:

  • 1/2 cup flour
  • 4 tablespoons butter, softened and cut into pieces
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chocolate chips

For the muffins:

  • 3/4 cup sour cream
  • 2 bananas, mashed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup brown sugar
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons butter, softened and cut into pieces
  • 1/2 cup chocolate chips


Pre-heat the oven to 350ºF. Spray a 12-cup muffin pan with cooking spray or line with muffin cups.

To make the streusel, combine flour, butter, brown sugar, cinnamon and chocolate chips until well blended. Set aside.

To make the muffins, in a large bowl, combine the bananas and sour cream. Add the cinnamon, ginger, salt, vanilla, egg and brown sugar. Combine until blended. Add the flour, baking powder, baking soda and butter and mix until just combined, Do not over mix. Fold in the choclate chips. Add a quarter of the streusel mixture and mix until just combined.

Using a 1/4 cup measure, fill the muffin cups and top each muffin with a spoonful of streusel, pressing lightly. Bake for 15-20 minutes, or until a toothpick comes out clean from center of muffin.

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