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    Home » Breakfast

    BIG BEAUTIFUL BANANA WALNUT STREUSEL MUFFINS

    Published: Feb 19, 2023 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · 15 Comments

    RECIPE PRINT PIN

    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.

    A banana walnut streusel muffin on a cooling rack.

    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.

    Streusel covering batter in a muffin tin.
    Twelve unbaked banana walnut streusel muffins in a muffin tin.

    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.

    Tops of banana muffins covered in streusel.
    Twelve baked banana walnut streusel muffins in a muffin tin.

    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…

    Banana muffins cooling on a rack.

    Voila! Big beautiful, banana muffins ready to eat. Man, don’t those look good?

    A banana muffin sliced in half on a plate.

    Love these banana walnut streusel muffins? Try:

    Best blueberry muffins

    Amazing cranberry muffins

    Bakery style corn muffins

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    Banana muffins cooling on a rack.

    BANANA WALNUT STREUSEL MUFFINS

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    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.
    This recipe is enough to fill a 12-cup muffin tin with ½ cup capacity. Fill them to the very top.
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 Muffins
    Author: Natalie Gregory

    Equipment Used

    Large Bowl
    whisk
    Spatula
    Scoop Size 12
    Baking Sheet
    Cooling Rack

    Ingredients

    Topping:

    • ¼ cup flour
    • ½ cup brown sugar
    • 1 teaspoon cinnamon
    • ½ cup walnuts finely chopped
    • 2 tablespoons unsalted butter melted

    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
    Prevent your screen from going dark

    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

    *To make buttermilk:
    Just add 1 ½ teaspoons of lemon juice into a measuring cup. Fill it with milk to ½ cup.
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    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.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

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    Reader Interactions

    Comments

    1. Kathleen

      March 28, 2025 at 9:43 pm

      5 stars
      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

      Reply
    2. Autumn

      March 02, 2025 at 10:50 pm

      5 stars
      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!

      Reply
    3. Lydia

      February 04, 2025 at 9:21 am

      5 stars
      Amazing recipe!! For me at 22 min they were perfect and I I doubled the streusel as someone suggested. They’re incredible!

      Reply
    4. Sj

      November 06, 2024 at 4:43 pm

      5 stars
      12 perfect muffins we can’t wait to make again!! Perfection

      Reply
    5. Janet Lopez

      October 02, 2024 at 10:44 pm

      5 stars
      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.

      Reply
      • Natalie

        October 03, 2024 at 5:18 am

        That is wonderful! I hope they visit the site for more recipes! I appreciate you spreading the word! Thank you for commenting. 🙂

        Reply
    6. Valarie

      April 04, 2024 at 5:15 pm

      5 stars
      These are delicious…I added a 1/2 cup of yogurt.

      Reply
      • Natalie

        April 06, 2024 at 10:59 am

        Awesome! 🙂

        Reply
    7. Ms. Lila

      September 04, 2023 at 12:57 pm

      This recipe is delicious. The muffins are soft and moist. I substituted buttermilk for sour cream and It worked out really well.

      Reply
      • Natalie

        September 06, 2023 at 9:01 am

        I'm very happy you enjoyed them! Thank you for commenting. 🙂

        Reply
    8. Kaity

      August 27, 2023 at 2:03 pm

      Do these freeze well?

      Reply
      • Natalie

        August 28, 2023 at 9:31 am

        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. 🙂

        Reply
    9. kiliki

      April 19, 2023 at 10:10 pm

      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!

      Reply
      • Natalie

        April 20, 2023 at 8:04 am

        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. 🙂

        Reply
      • Joanne Zeilman

        July 19, 2024 at 4:09 pm

        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.

        Reply
    4.72 from 32 votes (26 ratings without comment)

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    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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