Banana Nut Muffins with Streusel Topping

I love bananas, to the point that it makes me sad when my husband throws away the brown bananas. I always say to him, “Hey, I was going to make something with those.” (Like these banana nut muffins with streusel topping or my delicious pecan banana bread). People say brown bananas freeze well to use at a later time. I find that they become too watery when frozen and thawed.

These banana nut muffins with streusel topping are fantastic. My husband and oldest daughter, (the sugar fanatics in this family), would rather just eat the streusel topping and leave the muffin for someone else to eat. These muffins freeze wonderfully and are perfect for a quick breakfast in the morning, or really to eat any time of day. They are so moist. Yum!

I love to use my Wilton mega muffin pan, that has 24 muffin cups, for this recipe. Make sure to turn your pan around halfway through the baking time. This way, all the muffins will bake more evenly. If you don’t, the muffins in the back of the oven will be more done than the ones in the front. (This applies if you have a conventional oven. If you have a convection oven, your muffins will bake more evenly).

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Banana Nut Muffins with Streusel Topping

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• Author: Lisa
• Total Time: 42 minutes
• Yield: 1 1/2 dozen 1x

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Description

Perfect for breakfast, as a snack or even as a dessert.  These muffins freeze well and they are definitely kid friendly.  You can leave the streusel topping off, but why would you?  It makes the muffin that much more delicious.

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Ingredients

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Banana Nut Muffins:

• 2 cups unbleached all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2/3 cup white sugar
• 1/2 cup unsalted butter
• 2 eggs 
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans
• 2 mashed banana

Streusel Topping:

• 2 tablespoons white sugar
• 1/3 cup brown sugar
• 6 tablespoons unbleached all-purpose flour
• 1/4 teaspoon cinnamon
• 4 tablespoons unsalted butter, softened
• 1/4 cup chopped walnuts
• 1/4 cup chopped pecans

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Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Generously spray your muffin tins with cooking spray.  This recipe makes 1 1/2 dozen so you will need to spray that many muffin cups.  
3. In a large bowl, mix together flour, salt, baking soda and baking powder.  Set aside.
4. In a stand mixer, cream together sugar and butter.
5. Add eggs, on at a time, beating well after each addition.
6. Add heavy cream and sour cream and mix.
7. Add flour mixture gradually until flour is completely incorporated.
8. Add bananas and stir by hand.  Then add then nuts and stir until evenly distributed.
9. In a medium sized bowl, combine all ingredients for the streusel topping, expect the butter, and mix well. Add the butter and stir until it forms a crumbly mixture.
10. Scoop slightly more than 1/4 cup of batter into each muffin cup. 
11. Now evenly distribute the streusel topping on top of the batter in each muffin cup.
12. Bake for 22 minutes.

Notes

• Do not overfill your muffin cups.  It’s not good, trust me.

1. To Freeze: Once muffins have cooled, place them in a gallon freezer bag, or tupperware container, and freeze. 
2. To Thaw: 
   1. Method 1: Take the desired amount of muffins out the day before and let them thaw on the counter.  I usually put the muffins in a baggie so they don’t dry out.
   2. Method 2: Take the desired amount of muffins out and wrap them in a paper towel.  Defrost on the quick defrost setting on the microwave.

• Prep Time: 20 minutes
• Cook Time: 22 minutes