Jumbo Banana Nut Streusel Muffins Recipe
A delicious fancy jumbo banana nut streusel muffin recipe perfect for brunch, breakfast, and even a snack.
Servings: 8 muffins
Ingredients
For the muffins
- 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
For the streusel topping
- ⅓ c brown sugar
- 2 T flour
- ½ t cinnamon
- 2 T unsalted butter melted
- ½ c chopped pecans or walnuts
Instructions
For 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.
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
Storage: Muffins can be stored in an airtight container for up to 3 days or frozen for 3 months.