Dessert meets breakfast in one ridiculously good muffin.

These Banana Butter Cup Crunch Muffins are the kind of treat that make weekends feel extra special. They’re soft, chocolatey, and loaded with peanut butter cup pieces and Oreo crunch in every bite. Think of them as a sweet little pick-me-up: something to bake, share, and enjoy while you talk about your week, dream about the one ahead, and savor a moment that’s just for you.

Why You’ll Love This Recipe

• Bakery-style banana muffins with a candy bar twist
• Peanut butter, banana, and chocolate- the ultimate flavor trio
• Soft, moist crumb thanks to mashed bananas and sour cream
• Fun for kids and adults (and doubles as dessert!)
• Easy to make with simple pantry staples

Ingredient Notes

• Bananas: The riper, the better. Spotty bananas add natural sweetness and moisture.
• Butter or oil: Either works- butter gives a richer flavor, while neutral oil keeps the crumb extra soft.
• Sour cream or Greek yogurt: Adds moisture and helps the muffins rise with a tender texture.
• Oreo Peanut Butter Cups: The star of the show! Chop them into small chunks so they melt into the batter.
• Oreos: Use classic or peanut butter flavor for the crunch topping- crush them just enough for texture, not dust.
• Flour: Regular all-purpose flour keeps the crumb light and fluffy.

Before You Bake

Can I use frozen bananas?
Yes! Thaw them first, then drain any excess liquid before mashing. They’ll make the muffins even more flavorful.

Can I swap sour cream for yogurt?
Absolutely, plain or vanilla Greek yogurt works perfectly and keeps the muffins moist.

Do I need to use Oreo Peanut Butter Cups?
Nope! Regular peanut butter cups or mini ones work too. You can even mix in chopped chocolate chips or sandwich cookies if that’s what you have.

Banana Butter Cup Crunch Muffins

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 2 ripe bananas, mashed (about ¾ cup)
• ⅓ cup melted butter or neutral baking oil
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, room temperature
• ½ cup sour cream or Greek yogurt
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1½ cups all-purpose flour
• 1 cup chopped Oreo Peanut Butter Cups, plus a little extra for topping
• 4 Oreo cookies, roughly chopped, plus extra crumbs for garnish

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Mash the bananas in a large bowl until mostly smooth.
3. Whisk in the melted butter, both sugars, egg, sour cream, and vanilla until combined and creamy.
4. Stir in the baking soda, salt, and flour just until the batter comes together — don’t overmix.
5. Fold in the chopped peanut butter cups and Oreos.
6. Scoop the batter evenly into muffin cups, filling each about ¾ full.
7. Top with a few extra peanut butter cup pieces and crushed Oreo crumbs for texture and a bakery-style finish.
8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving.

FAQ

How do I store these muffins?
Keep them covered at room temperature for up to 3 days, or refrigerate for up to 5. For longer storage, freeze in an airtight bag for up to 2 months.

Can I make these as mini muffins?
Yes, bake them at 350°F for about 10–12 minutes until set.

Can I make them without Oreos?
You can, but you’ll lose that signature crunch! Try swapping with crushed graham crackers or pretzel bits instead.

How can I make them look bakery-style?
Add a few extra peanut butter cup chunks on top before baking, then a sprinkle of Oreo crumbs right after they come out of the oven.

Sprinkle of Fun

Make these muffins as a weekend treat, then sit down with one and a cup of coffee to talk about your week: what went right, what you’re excited for, and what’s coming next. A little pause, a little sweetness, and the perfect way to start fresh.