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?
Love these banana walnut streusel muffins? Try:
Life is too short for mediocre food.
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Banana Walnut Streusel MuffinsPRINT PIN
- 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
- 1 ¼ cups sugar
- 2 large eggs
- ½ cup buttermilk*
- 1 tablespoon rum you can substitute with vanilla or bourbon
- ½ cup chopped walnuts
- ¼ cup flour
- ½ cup brown sugar
- ½ cup walnuts finely chopped
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter melted
- 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 capacity.
- 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, sugars, 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 top. It should be the perfect amount for a 12 (½ cup) muffin pan.
- Sprinkle tops with streusal.
- Bake 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 wire rack.
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