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    Home » Breakfast

    Big Beautiful Banana Walnut Streusel Muffins

    Published: Feb 19, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

    JUMP TO RECIPE PRINT RECIPE PIN RECIPE

    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:

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    Amazing cranberry muffins

    Bakery style corn muffins

    Life is too short for mediocre food.

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    Banana muffins cooling on a rack.

    Banana Walnut Streusel Muffins

    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.
    Course: Breakfast
    Cuisine: American
    Keyword: Banana, Muffins
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12 Muffins
    Author: Natalie Gregory

    Ingredients

    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
    • 1 ¼ cups sugar
    • 2 large eggs
    • ½ cup buttermilk*
    • 1 tablespoon rum you can substitute with vanilla or bourbon
    • ½ cup chopped walnuts

    Topping:

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

    Notes

    *To make buttermilk:
    Just add 1 ½ teaspoons of lemon juice into a measuring cup. Fill it with milk to ½ cup.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Delicious Breakfast Treats

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    See More Breakfast →

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    Natalie

    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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