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Cozy Chocolate Chip Banana Bread Muffins with Cinnamon Swirl

chocolate chip banana bread muffins - featured image
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These soft and tender banana bread muffins with chocolate chips and a warm cinnamon swirl are perfect for a quick breakfast or snack. They combine cozy flavors with easy prep for a comforting homemade treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup (75g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips
  • For the cinnamon swirl:
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or nonstick spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon ground cinnamon. Set aside.
  3. In a small bowl, mix 1/4 cup brown sugar and 2 tablespoons cinnamon for the cinnamon swirl. Set aside.
  4. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
  5. Fold mashed bananas into the wet mixture.
  6. Gently fold the dry ingredients into the wet ingredients, avoiding overmixing; a few lumps are okay.
  7. Toss chocolate chips lightly in flour, then fold most into the batter, reserving about 1/4 cup for topping.
  8. Spoon half the batter evenly into muffin cups (about 2 tablespoons per cup). Sprinkle a teaspoon of the cinnamon swirl mixture over each cup.
  9. Spoon remaining batter over the cinnamon swirl layer, filling cups almost to the top. Sprinkle reserved chocolate chips on top.
  10. Use a toothpick or skewer to gently swirl the batter in each muffin cup to marble the cinnamon sugar without fully blending.
  11. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden and springy.
  12. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to prevent soggy bottoms.

Notes

Do not overmix the batter to keep muffins tender. Toss chocolate chips in flour before folding to prevent sinking. Use ripe bananas for best flavor; if underripe, bake at 300°F for 15 minutes to ripen. Rotate muffin tin halfway through baking if oven heats unevenly.

Nutrition

Keywords: banana bread muffins, chocolate chip muffins, cinnamon swirl, quick breakfast, easy muffins, homemade treats

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