This post contains affiliate links. If you buy through these links, I may earn a small commission.
Perfect for a brunch treat or an afternoon snack, these Jumbo Banana Walnut Muffins are ideal for fans of classic banana bread!
With a sweet and decadent streusel topping, these banana crumb muffins are moist and fluffy with the perfect amount of nutty crunch.
Banana and sour cream make a tender muffin batter that’s packed with comforting banana flavor and warm spices.
The end result is a homemade baked good that’s perfect for a special occasion breakfast or an option that’s sure to sell out at the bake sale!
Put together this fantastically easy jumbo muffins recipe and enjoy a bakery-level treat any time!
WHY YOU’LL LOVE THESE BANANA JUMBO MUFFINS
These jumbo muffins are so easy to make in your own kitchen and have the ideal amount of banana flavor and nutty crunch! Just like the muffins from your favorite bakery, these muffins have a tender and moist bottom half and a chewy top half covered with a homemade streusel topping.
With the option to make banana walnut muffins or use pecans instead, these are a perfect way to use up ripe bananas and give them new life!
Aside from our Lemon Poppyseed Muffins or these Apple Walnut Muffins, this is the best muffin recipe with fruit we’ve found.
Pair them with a bit of Slow Cooker Apple Butter for even more hearty sweetness and you’ve got a perfect afternoon treat, brunch option, or even a dessert.
INGREDIENTS FOR BANANA WALNUT MUFFINS
FOR THE MUFFINS
- Sugar
- Bananas – You’ll need about 2 ¼ cups worth, or 5 to 7 medium bananas.
- Sour Cream – Helps give your muffins a tender and moist texture.
- Oil – I like to use vegetable oil or canola oil, but you could also use coconut oil.
- Egg Yolks – Save the egg whites to make omelets or fried eggs.
- Flour
- Baking Powder and Baking Soda – Using both of these ingredients ensures a nice risen and fluffy result.
- Salt
- Chopped Walnuts – You can also use pecans, or a combination of both.
FOR THE STREUSEL TOPPING
- Brown Sugar
- Flour
- Cinnamon
- Unsalted Butter
- Chopped Walnuts – This is another place where you can use pecans instead of use some of both.
TOOLS AND EQUIPMENT
- Jumbo Muffin Pans
- Stand Mixer
- Mixing Bowls
HOW TO MAKE BANANA NUT MUFFINS
- Preheat the oven to 400 degrees. Line your jumbo muffin pan(s) with liners, set aside.
- In the bowl of a stand mixer, combine the sugar and bananas. Mix until bananas are mashed and combined.
- Add in the egg yolks, oil and sour cream. Mix until combined.
- Add in the baking powder, baking soda, salt and flour. Mix on low speed until combined. Scrape the sides often and mix again.
- Fold in the chopped nuts.
- Measure out the muffin batter to fill the liners until they are about ⅔ full. Set aside.
FOR THE STREUSEL TOPPING
- In a small bowl, combine the brown sugar, flour and cinnamon. Add in the melted butter and mix until combined.
- Add in the chopped nuts and combine.
- Sprinkle the streusel topping over the muffin batter. Bake in the preheated oven for 8 minutes.
- Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.
- Allow to cool slightly before removing from the pan.
POPULAR VARIATIONS AND SUBSTITUTIONS
- This batter can also be used to make mini muffins. Just use mini muffin pans and liners instead!
- Aside from pecans and walnuts, you could also use macadamia nuts, almonds, cashews, or hazelnuts.
- Another option for the streusel topping is to add some rolled oats for a more chewy bite.
- Add more warm spices like nutmeg or cloves.
- To make these more of a dessert muffin, add some chocolate chips to the batter.
EXPERT TIPS
- Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months. You can reheat banana walnut muffins in either the microwave or the oven to get them warm again.
- The riper the bananas are, the sweeter they’ll be. Just like banana bread, these muffins are best made with ripe or even brown bananas.
- Avoid baking in a dark pan, as they tend to conduct heat too aggressively. These can lead to over-baked muffins or excessive browning around the outside.
- Don’t overmix the batter, just fold the components until they’ve come together properly.
FAQs
What is the secret to moist muffins?
Adding sour cream to these muffins ensures they’re perfectly moist and tender. You can also use a similar ingredient like Greek yogurt.
Should you let muffin batter rest?
In some cases allowing muffin batter to rest helps create a more satisfying end result, but because this batter uses both baking powder and baking soda there’s no need to let the batter rest.
In fact, if you let the batter sit, it may lessen the effect of those ingredients.
Why are my banana muffins tough?
This is likely due to overmixing the batter, or not balancing the wet and dry ingredients well. Too much flour or not enough oil can lead to tough muffins.
Jumbo Banana Walnut Muffins
Jumbo Banana Muffins
These banana walnut muffins are covered with a sweet streusel topping and have the perfect moist and tender texture!
Ingredients
- ½ c sugar
- 5-7 medium sized bananas (about 2 ¼ cups worth)
- ½ c sour cream
- ¼ c oil
- 3 egg yolks
- 2 ¼ c flour
- 1 T baking powder
- ½ t baking soda
- ½ t salt
- 1 c chopped pecan or walnut pieces
Streusel Topping
- ⅓ c brown sugar
- 2 T flour
- ½ t cinnamon
- 2 T unsalted butter, melted
- ½ c chopped pecans or walnuts
Instructions
- Preheat the oven to 400 degrees.
- Line your jumbo muffin pan(s) with liners, set aside.
- In the bowl of a stand mixer, combine the sugar and bananas.
- Mix until bananas are mashed and combined.
- Add in the egg yolks, oil and sour cream.
- Mix until combined.
- Add in the baking powder, baking soda, salt and flour.
- Mix on low speed until combined. Scrape the sides often and mix again.
- Fold in the chopped nuts.
- Measure out the muffin batter to fill the liners until they are about ⅔ full.
- For the streusel topping - In a small bowl, combine the brown sugar, flour and cinnamon.
- Add in the melted butter and mix until combined.
- Add in the chopped nuts and combine.
- Sprinkle the streusel topping over the muffin batter.
- Bake in the preheated oven for 8 minutes.
- Lower the heat to 350 degrees and bake for an additional 15 minutes or until the edges are slightly browned and the center is set.
- Allow to cool slightly before removing from the pan.
Notes
- Walnuts are a great option, but you can also use pecans, hazelnuts, cashews, almonds, or macadamia nuts.
- Add rolled oats to make a chewier topping.
- Use the ripest bananas possible for a moist muffin with sweeter flavor.
- Mix in chocolate chips or cinnamon chips for a more dessert-like muffin.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 466Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 68mgSodium: 335mgCarbohydrates: 61gFiber: 5gSugar: 27gProtein: 7g