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Banana Pecan Chocolate Chips Muffins
Prep Time
20 mins
Cook Time
25 mins
Course: Breakfast
Cuisine: American
Keyword: banana muffin recipe, banana struesel muffins
Servings: 12 regular or 6 jumbo
Author: Jackie
For the Streusel
  • cup all-purpose flour
  • 31/2 tablespoon light brown sugar tightly packed
  • 21/2 tablespoon cold unsalted butter diced
For the Muffins
  • 6 tablespoon unsalted butter melted and cooled
  • 2 large eggs
  • cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups mashed overripe bananas
  • 1 ⅓ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • cup granulated sugar
  • 1 cup coarsely chopped pecans toasted
  • 1 cup semisweet chocolate chips or chunks if using chocolate chips, it’s recommended to use regular size, not mini
  1. Preheat the oven to 350°F [180°C]. Line a standard muffin tin with 12 paper liners(or a jumbo muffin tin with 6 paper liners). Alternatively thoroughly coat with nonstick cooking spray.
  2. To make the streusel: combine the butter, flour, and brown sugar in a medium bowl. Use a pastry blender, a fork or rub between your fingers to break up the butter into pea-size pieces. The streusel should be a mixture of “wet sand” crumbs and pea-size chunks. Pun in the fridge while making the muffin batter. You can make it in advance and store it refrigerated in a container with a lid for up to 2 weeks.
  3. To make the muffins: whisk together the melted butter (cool a little bit so it doesn’t cook the egg whites) and the eggs in a large bowl. Add the sour cream, vanilla, and mashed bananas and stir until combined. In a separate bowl, whisk together the flour, baking powder, salt and sugar.
  4. Add the dry mixture to the wet mixture and carefully fold together with a spatula until just combined. Don’t overmix! Batter can still have some little flour streaks. Very gently fold in the nuts and chocolate chips. If you overmix the batter after adding the flour, the muffins will turn out tough.
  5. Divide the batter equally among the prepared muffin cups, filling each about ⅔ full. You can use a cookie scoop for it. Add an equal amount of streusel on top of each muffin.
  6. Bake until the toothpick comes out clean, the muffins are golden brown, 22 to 26 minutes for standard muffins or 30 to 35 minutes for jumbo.
  7. Remove from the oven and let the muffins cool in the pan for 5 to 10 minutes. Carefully take out from the pan and let cool a little bit more on a wire rack. Serve warm.
Recipe Notes

These muffins go incredibly well with coffee or milk. Try to serve warm while the chocolate is still melted.
Instead of chocolate chunks or chips you can use a 6 oz chocolate bar, chopped with a knife.
To get 1 ⅓ cups of mashed bananas you will need 4 medium bananas.
These muffins keep 2-3 days on the counter, or up to 1 week refrigerated in a container with a lid. You can also freeze them: let them cool completely (that’s important!), then put in a freezer safe container or bag and store for up to 2 months. To reheat, warm in a microwave for 30 sec.