Beautiful banana walnut streusel muffins are made using the muffin method as all muffins should. A high-domed, moist and flavorful treat that can be enjoyed as a breakfast or a snack.
The first time I made these muffins they came out so beautiful, I took pictures of them and immediately posted them to facebook. I thought I was going to be lucky enough to succeed in creating a recipe on the first try even though I never post without attempting at least three times. But just as it is in real life, beauty on the outside doesn’t mean beauty on the inside. They were eh at best. How many times have you seen these beautiful pictures on social media, only to try out the recipe and have it not meet your expectations? I put a lot of effort into this blog and always make sure I post my very best.
I made some adjustments to the base recipe and the topping and I knew it was going to be good. And it was. In fact, it was pretty damn good.
You need a few bowls to make this, however, a mixer is not required. Just a fork, a spatula and/or a whisk will do. If you want to transfer the batter easily and perfectly into the muffin tin, then you need this scoop.
Banana walnut streusal muffins made using the muffin method:
Mix the streusel ingredients in a bowl. Set aside.
Mix the dry ingredients in one bowl.
In a large bowl, mash the bananas with a fork. Add the sugar and the remaining wet ingredients and mix or whisk.
Dump in the dry ingredients (including walnuts) and when it’s mostly incorporated, mix for 50 strokes which seems to be the magic number for all my muffins.
Scoop the batter into the muffin pan.
Sprinkle with the topping and bake.
Now we wait. Tick tock, tick tock, tick tock…
Voila! Big beautiful, banana muffins ready to eat. Man, don’t those look good?
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BANANA WALNUT STREUSEL MUFFINS
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
Topping:
Muffins:
- 2 ½ cups flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon cinnamon
- 3 medium very ripe bananas 1 ½ cups
- ½ cup neutral oil I use extra virgin olive oil
- 1 ¼ cups sugar
- 2 large eggs
- ½ cup buttermilk*
- 1 tablespoon rum you can substitute with vanilla or bourbon
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400℉.
- If you’re making your own buttermilk, do so now so it can thicken.
- Grease or spray spray a 12-cup muffin tin. Alternatively, use paper liners. If you want them to peel off easily, spray the liners. The muffin tin I use has ½ cup capacity.
Make the topping:
- In a bowl, combine the flour, brown sugar, walnuts, and cinnamon.
- Add the melted butter and mix until crumbly. Set aside.
Make the muffin batter:
- Whisk the flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.
- In a large bowl mash the bananas with a fork. It should measure 1 ½ cups.
- Using a fork or a whisk, stir in the oil, sugar, eggs, buttermilk, and rum and mix until it’s all combined.
- Add the dry ingredients and walnuts to the wet and stir. Once it’s mostly incorporated, mix for 50 strokes.
- Scoop batter into muffin pan filling to the very top. It should be the perfect amount for a 12 (½ cup) muffin pan.
Sprinkle tops with streusel:
- Place on a baking sheet to catch any crumbs and for easy removal. Sprinkle the tops with the streusel. Bake for 25 - 30 minutes. Check after 22 as oven temperatures run differently.
- Let cool for 5 - 10 minutes, then remove from pan and continue to cool on cooling rack.
Notes
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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Kathleen
These were by far the best banana nut muffins I have ever made. I’m always looking for ways to use the over ripe bananas and I was able to finish the left over buttermilk from Irish soda bread I followed the directions exactly except I used only 2 bananas and 1/4 cup less sugar. It filled 12 muffin cups to the brim and they baked up big and moist and delicious This will definitely be a frequent breakfast special
Autumn
I used sour cream instead of buttermilk as stated in a previous comment. I used a jumbo muffin pan and it made 7. Baked at 400 for 25 minutes and 5 more minutes at 375. Very good recipe!
Lydia
Amazing recipe!! For me at 22 min they were perfect and I I doubled the streusel as someone suggested. They’re incredible!
Sj
12 perfect muffins we can’t wait to make again!! Perfection
Janet Lopez
These are delicious! I passed them out to my neighbors and I’ve been receiving texts, emails, and a handwritten thank you note. They all raved about these muffins.
Natalie
That is wonderful! I hope they visit the site for more recipes! I appreciate you spreading the word! Thank you for commenting. 🙂
Valarie
These are delicious…I added a 1/2 cup of yogurt.
Natalie
Awesome! 🙂
Ms. Lila
This recipe is delicious. The muffins are soft and moist. I substituted buttermilk for sour cream and It worked out really well.
Natalie
I'm very happy you enjoyed them! Thank you for commenting. 🙂
Kaity
Do these freeze well?
Natalie
I've never frozen them because they all go but I have had people freeze them with success. Just make sure to wrap them tight. I would wrap individually as well. 🙂
kiliki
I am not sure what size muffin tins you have used for the portion sizes of this recipe? I used regular sized muffin tins and this recipe amount was way more than 12 muffins. I followed the recipe exact and came out making 24 muffins. If you are making this recipe for regular sized muffin tins then you should probably change the ratios for this recipe. Other than that they were great!
Natalie
Hi there. I use a 1/2 cup capacity muffin tin and I state that twice in the recipe. I made sure to mention it because I made these using a different size muffin tin and found the amount too much. I like to use up all the batter when creating a recipe to make it easy and not have to bake in batches or waste batter. The pan I use was purchased at Williams Sonoma and states it's nonstick but it does stick so I don't recommend it. I use liners and spray to ensure easy release. I'm glad you liked them! Thanks for commenting. 🙂
Joanne Zeilman
I also made 24 muffins following the recipe. I love crumb topping so I made twice as much to cover all 2 dozen muffins and used pecans for the 2nd batch. I'm enjoying eating several right now. Very good. I used soy milk, because that's all I had, worked fine.