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.
Ingredients
Scale
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
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- 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.
- In a large bowl, mix together flour, salt, baking soda and baking powder. Set aside.
- In a stand mixer, cream together sugar and butter.
- Add eggs, on at a time, beating well after each addition.
- Add heavy cream and sour cream and mix.
- Add flour mixture gradually until flour is completely incorporated.
- Add bananas and stir by hand. Then add then nuts and stir until evenly distributed.
- 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.
- Scoop slightly more than 1/4 cup of batter into each muffin cup.
- Now evenly distribute the streusel topping on top of the batter in each muffin cup.
- Bake for 22 minutes.
Notes
- Do not overfill your muffin cups. It’s not good, trust me.
- To Freeze: Once muffins have cooled, place them in a gallon freezer bag, or tupperware container, and freeze.
- To Thaw:
- 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.
- 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