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,
The Best Banana Walnut Muffins
- 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
- 1¼ cups All purpose flour 168 grams
- 1 tsp Baking powder 5 grams
- ¾ tsp Salt 4 grams
- 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
- ¼ cup sourdough discard leave out if you don't have a sourdough starter
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.