I was going to make some berry muffins with streusel topping, but had some bananas I was going to make into banana bread.v So I mashed the two ideas and since when making muffins, it’s go big or go home, I made jumbo banana walnut muffins. The recipe I found on Sally’s Baking Addiction makes 10-12 muffins, I got 6.
Apparently, my streusel recipe makes a ton, so feel free to cut it in half or pop the remainder into the freezer or use to top a rhubarb cream pie!
- 1 and 1/2 cups 188g all-purpose flour, spoon & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large ripe bananas about 1 and 1/2 cups mashed
- 6 Tablespoons 85g unsalted butter, melted
- 2/3 cup 135g packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons 30ml milk
- 1 cup pecan pieces
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- pinch salt
- 8 tablespoons cold butter cut into small cubes
- Preheat oven to 425°F.
- In a large bowl mix the streusel ingredients, using your fingers or a pastry cutter to crumb the mixture. Set aside.
- Spray a 6-count jumbo muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl, mash the bananas.
- On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
- Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
- Fold in the nuts.
- Add 3/4 cup of the batter into each liner.
- Top with a generous amount of streusel.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F.
- Bake for an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.