The Best Banana Walnut Muffins Recipe

Introduction

These banana walnut muffins are moist, flavorful, and topped with a crunchy streusel that adds the perfect texture. They make a delightful breakfast treat or an afternoon snack you’ll want to bake again and again.

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)
• 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) for streusel topping
• ¼ cup Brown sugar (38 grams) for streusel topping
• 3 Tbsp Butter, cold and cut into cubes (38 grams) for streusel topping
• ⅓ cup Walnuts (38 grams) for streusel topping
• 1 pinch Salt for streusel topping
• Optional: ¼ cup sourdough discard

Instructions

1. Step 1: Prepare the streusel topping by mixing cold butter cubes, ¼ cup flour, ¼ cup brown sugar, walnuts, and a pinch of salt with your fingers until small clumps form. Cover and refrigerate until ready.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a large bowl or stand mixer, beat 8 Tbsp softened butter and 1 cup brown sugar together for 2 minutes until fluffy.
4. Step 4: Add eggs and vanilla, mixing just until combined.
5. Step 5: Gently fold in the flour, baking powder, and salt using a rubber spatula to avoid over-mixing.
6. Step 6: If using, mix in the sourdough discard until incorporated.
7. Step 7: Fold in the mashed bananas carefully, keeping the batter light.
8. Step 8: Line 7 muffin tins with liners that are taller than the muffin insert to hold batter and topping.
9. Step 9: Fill each muffin cup about two-thirds full and sprinkle the streusel topping evenly over each one.
10. Step 10: Bake on the middle rack at 350°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Step 11: Allow the muffins to cool a few minutes before serving.

Tips & Variations

• Use a kitchen scale for precise measurements to ensure consistent results.
• Swap walnuts for pecans if preferred, or add chocolate chips for a sweeter twist.
• For a dairy-free version, substitute butter with coconut oil or a plant-based alternative.
• If you don’t have sourdough discard, simply leave it out; the muffins will still be delicious.
• Using parchment paper liners slightly taller than muffin pans helps hold the streusel in place.

Storage

Store muffins in an airtight container at room temperature for up to two days. For longer storage, wrap each muffin individually in plastic wrap and freeze for up to one month. To reheat, warm in the oven at 325°F for 10-15 minutes or microwave briefly until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ripe bananas for this recipe?

Yes, very ripe bananas work best as they add natural sweetness and moisture to the muffins.

What if I don’t have a stand mixer?

A handheld electric mixer or even a sturdy whisk can be used to cream the butter and sugar together; just mix well until fluffy.

The Best Banana Walnut Muffins Recipe

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★★★★★

4.9 from 120 reviews

These Banana Walnut Muffins are moist, flavorful, and topped with a crunchy walnut streusel. Made with ripe mashed bananas, brown sugar, and a hint of vanilla, they offer the perfect balance of sweetness and texture. The optional sourdough discard adds subtle tang and extra tenderness. Perfect for breakfast or an afternoon snack, these muffins are easy to make with simple ingredients.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 28-30 minutes
• Total Time: 43-45 minutes
• Yield: 7 regular-sized muffins or 6 jumbo muffins 1x
• Category: Breakfast, Snack, Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Prepare the streusel topping: In a small bowl, mix the cold cubed butter, ¼ cup all purpose flour, ¼ cup brown sugar, ⅓ cup walnuts, and a pinch of salt using your fingers. Incorporate until small clumps form. Cover and refrigerate the mixture until ready to top the muffins.
2. Preheat the oven: Set your oven to 350°F (175°C) and allow it to preheat fully for even baking.
3. Cream butter and sugar: In a large bowl or stand mixer, beat together the 8 Tbsp softened butter and 1 cup brown sugar using a handheld or stand mixer for about 2 minutes until the mixture is combined and fluffy.
4. Add eggs and vanilla: Crack in the 2 eggs and add 1¼ tsp vanilla extract. Mix gently until just combined to avoid over-beating.
5. Incorporate dry ingredients: In a separate bowl, whisk together 1¼ cups all purpose flour, 1 tsp baking powder, and ¾ tsp salt. Slowly fold these dry ingredients into the wet mixture with a rubber spatula, mixing gently to prevent over-mixing the batter.
6. Add sourdough discard: If using, gently fold in the ¼ cup sourdough discard with the spatula until incorporated evenly.
7. Add mashed bananas: Gently fold in the mashed bananas into the batter, again being careful to not over-mix to keep the muffins tender.
8. Prepare muffin tins: Cut parchment paper squares taller than your muffin insert to create liners, or use regular muffin papers. Place liners into muffin tins. This recipe makes 7 regular-sized muffins or 6 jumbo muffins.
9. Fill muffin cups: Spoon the batter into the muffin liners, filling each about two-thirds full. Then evenly sprinkle the chilled streusel topping on each muffin.
10. Bake the muffins: Place the muffin tin in the middle rack of the preheated oven. Bake at 350°F (175°C) for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.
12. Storage: Store muffins in an airtight container at room temperature for up to two days. For longer storage, individually wrap each muffin in plastic wrap and freeze for up to one month.

Notes

• Using a kitchen scale to weigh ingredients ensures accuracy and consistent results, but measuring cups can be used as well.
• Do not over-mix the batter as it can make the muffins tough instead of tender and moist.
• The optional sourdough discard adds a subtle tang and improves texture but can be omitted if unavailable.
• Make sure the butter for the streusel topping is cold to create the perfect crumbly texture.
• Using parchment paper liners taller than the muffin tins helps hold the batter and streusel topping neatly.

Keywords: banana muffins, walnut muffins, streusel topping, easy banana bread muffins, homemade muffins, breakfast muffins, quick bread, sourdough discard muffins