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Half of a banana walnut muffin up close
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The Best Banana Walnut Muffins

These buttery and fluffy banana walnut muffins have a streusel topping and are absolute perfection!
Course Breakfast/Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
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
  • tsp Vanilla 7 grams

Dry Ingredients

  • 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
  • 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.