These are hands-down the best banana walnut muffins ever. They are fluffy, buttery, and delectable (especially with the streusel topping). If you only make one muffin recipe for the rest of your life, let it be this one!
If I owned a bakery, these would be on the menu every…single…day.
Why these are the best muffins ever
- It’s the perfect balance of buttery flavor and fluffy texture
- I used two bananas instead of three since it’s a small-batch recipe
- The crunchy streusel topping has walnuts for a lovely texture on top of the muffins
- The aroma is absolutely intoxicating
- Brown sugar adds extra flavor and depth to these muffins
- It’s a small batch recipe that makes 6 jumbo muffins or 7 regular muffins (if you don’t have a jumbo muffin pan I would make 7 muffins so that they don’t overflow)
Tips for making these muffins
- Use ripe bananas for a sweeter and more intense banana flavor
- You can use a handheld mixer or a stand mixer with the paddle attachment to beat the butter and brown sugar together
- Fold in the dry ingredients by hand with a rubber spatula to ensure you don’t over-mix the batter
- Gently fold in the bananas as well to maintain a fluffy batter
- Line 7 muffin tins with parchment paper squares that you can cut with scissors or use muffin papers
- Parchment paper squares will help hold all the muffin and streusel topping together while baking
Storing the muffins
- Store these muffins at room temp for up the 3 days in a covered container
- Or wrap each one in plastic wrap and place in the freezer for up to one month.
As you can see below, the texture is soft and tender and it melts in your mouth!
More muffin recipes on Bessie Bakes
- Blueberry Muffins with Coconut Oil
- Gluten Free Spiced Pumpkin Muffins with Coconut Oil
- Healthy Double Chocolate Chip Muffins
Bon Appetit Ya’ll,
Leslie O.
The Best Banana Walnut Muffins
These buttery and fluffy banana walnut muffins have a streusel topping and are absolute perfection!
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Servings: 7 muffins
Ingredients
Wet ingredients
- 8 Tbsp Butter, softened 120 grams
- 1 cup Brown sugar 144 grams
- 2 Eggs about 100 grams
- 2 Bananas, mashed
- 1¼ tsp Vanilla 7 grams
Dry Ingredients
- 1¼ cups All purpose flour 168 grams
- 1 tsp Baking powder 5 grams
- ¾ tsp Salt 4 grams
Streusel Topping
- ¼ cup All purpose flour 38 grams
- ¼ cup Brown sugar 38 grams
- 3 Tbsp Butter, cold and cut into cubes 38 grams
- ⅓ cup Walnuts 38 grams
- 1 pinch Salt
Optional add-ons
- ¼ cup sourdough discard leave out if you don't have a sourdough starter
Instructions
For the streusel topping
- Mix the 3 Tbsp cold butter cubes, ¼ cup all purpose flour, ¼ cup brown sugar, ⅓ cup walnuts, and pinch of salt with your fingers to incorporate the ingredients into small clumps. Cover and place in the fridge until you are ready to add on top of the muffins.
Make the muffin batter
- Preheat the oven to 350 degrees.
- Add the 8 Tbsp softened butter, and 1 cup brown sugar in a large bowl or a stand mixer. Use a handheld mixer if you don't have a stand mixer and beat the butter and sugar together for 2 minutes or until combined and fluffy.
- Add eggs and vanilla and mix until just combined.
- Add the 1¼ cups all purpose flour, 1 tsp baking powder, ¾ tsp salt by mixing them in with a rubber spatula to as not to over-mix the batter.
- Mix in the sourdough discard with the spatula until combined.
- Add the mashed bananas and gently fold into the batter so as not to over-mix.
- Cut out squares of parchment paper to use as muffin papers, or use regular muffin papers in the muffin tins. Make sure they are taller than muffin insert so they can hold the batter plus the streusel.
- Fill 7 muffin tins with liners and scoop ⅔ full. Add equal amounts of the crumble to the tops of each muffin. If you have a jumbo muffin tin tray, then make 6 muffins.
- Bake at 350 degrees in the middle oven rack for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before serving.
Storing the muffins
- Store the muffins in a container with a lid on your counter for up to two days. Or you can wrap individually in plastic wrap and store in the freezer for up to one month.
Notes
If you have a scale to weigh the ingredients I prefer that method instead of using measuring cups. But you can certainly use measuring cups too.
Notes for the sourdough discard
This recipe is a great way to use up any sourdough discard you may have on hand. Simply fold in the discard when you are adding in your wet ingredients. Tried this Recipe? Tag me Today!Mention @Bessie.Bakes or tag #BessieBakes!
I made these yesterday and they were absolutely divine! I made 6 jumbo muffins in the homemade parchment paper muffin cups. These were absolutely necessary as there is no way a standard muffin liner could contain all the batter. I added semi-sweet chocolate chip to the batter. The streusel baked into the muffin and created the perfect slightly crisp muffin top. Not only were they delicious but they were absolutely beautiful to look at. Photos did not do them justice. A huge luscious muffin enrobed in crisp white folds of parchment paper… just lovely. They kept well on the counter and heated up perfectly in the toaster oven for breakfast. A warm and welcome accompaniment to my morning coffee. Thank you for this fantastic recipe!
Wow, thank you for the feedback! I’m glad you love them as much as I do 🙂
Fantastic Recipe to use up ripe bananas and sourdough discard! Beautiful flavour and gorgeous to look at. They kept well on the bench in an airtight container and were great the next day maybe even better!
We will continue to make this recipe 🙂
Oh wow thank you for the feedback! I’m so glad you enjoyed them!
Would really help if you included the amount of discard in the recipe. It’s completely missed in the ingredients list and on the video
My apologies! I recently updated the photos, video, and recipe card for these muffins because honestly it wasn’t getting any views as is. I removed the discard to simplify the recipe since most people don’t have a sourdough starter. I just now added the amount of sourdough discard back into the recipe as an optional add-on though. If you make this recipe, would you updating the recipe rating based on your thoughts?
I’ve been baking banana nut muffins for years. This recipe with streusel topping is over the top and a great way to use my sourdough discard.