Banana Nut Muffins

The streusel topping is what takes these banana nut muffins over the top. Soft, buttery banana muffins packed with chopped walnuts and finished with a sweet, crumbly topping that’s perfectly crisp after baking. Every bite is the perfect balance of cozy, crunchy, and delicious. 🍌🧁✨

Jumbo banana nut muffins with that buttery streusel top... soft, fluffy, and made with love!!

Ingredients (makes 6 Jumbo Muffins)

• 3 ripe bananas, mashed

• 1/3 cup melted butter

• 1/2 cup sugar (can reduce to 1/3 cup if you prefer less sweet)

• 1 egg, beaten

• 1 tsp vanilla extract

• 1 tsp baking soda

• Pinch of salt

• 11/2 cups all-purpose flour

• 1/2 cup chopped walnuts (or pecans)

Streusel Topping OPTIONAL

• 1/2 cup all-purpose flour

• 1/3 cup brown sugar

• 1/2 tsp cinnamon

• Pinch of salt

• 1/4 cup cold butter (cut into small cubes)

How to Make It:

1. In a bowl, mix flour, brown sugar, cinnamon, and salt.

2. Add cold butter.

3. Use a fork (or your fingers) to cut the butter into the mixture until it forms crumbly chunks (pea-sized crumbs).

Instructions:

1. Preheat oven to 425°F (218°C).

Line a jumbo muffin nan (or use reaular pan but fill the mixture until it forms crumbly chunks (pea-sized crumbs).

Instructions:

1. Preheat oven to 425°F (218°C).

Line a jumbo muffin pan (or use regular pan but fill high).

2. In a bowl, mash bananas until smooth.

Mix in melted butter, sugar, eggs, and vanilla.

3. Add baking soda and salt, stir.

4. Fold in flour until just combined (don't overmix).

5. Fold in nuts.

6. Fill muffin cups all the way to the top (this is key for that tall bakery look).

7. Bake:

• 425°F for 5-7 minutes (this gives the high rise)

• Then reduce to 350°F (175°C) and bake another 18-22 minutes

8. Cool slightly and enjoy that soft, fluffy inside with a golden top #banananutmuffin #lemon8food #emergingcreator #muffins #breakfast

7/7 Edited to

... Read moreI’ve always found banana nut muffins to be one of the most comforting baked goods, especially when topped with a delicious streusel. The key to achieving that perfect muffin is using very ripe bananas—they bring natural sweetness and moisture that really set the base apart from other banana breads or muffins. When making the streusel topping, I discovered that cutting cold butter into the flour and sugar mixture with my fingers instead of a fork helped create those lovely pea-sized crumbs that crisp up nicely in the oven. Another tip is to fill the jumbo muffin cups all the way to the top. This helps the muffins rise tall and gives them that bakery-style appearance, which is visually appealing and makes the treats feel extra special. Starting the bake at a high temperature (425°F) for just a few minutes creates a nice initial rise, then reducing the oven to 350°F ensures the muffins cook through without burning the streusel. I like to add chopped walnuts for texture and a subtle nutty flavor, but pecans work just as well if you prefer. The spices in the streusel, especially cinnamon, complement the bananas beautifully and add a warm note that makes these muffins perfect for breakfast or an afternoon snack. If you want less sweetness, reducing the sugar slightly in the batter still yields great results because of the bananas’ natural sugars. Making muffins at home like this not only lets you control the ingredients but also fills your kitchen with a wonderful aroma that’s inviting. These banana nut muffins are also versatile—you can add chocolate chips or dried fruit for a twist. Pair them with a cup of coffee or tea, and you’ve got a delightful start to the day or a cozy treat anytime.

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