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No-Fail Homemade Banana-nut Muffins

Updated: Mar 21


Muffin Batter:

1/4 c (52 g) unsalted butter, softened

3/4 c (150 g) granulated sugar

1 egg + 1 yolk

1 tsp. vanilla

1 3/4 c (219 g) all-purpose flour

1 1/2 tsp baking powder

3/4 tsp salt

2/3 c (163 g) whole milk

1 ripe banana, mashed

1/4 c (38 g) chopped pecan, roasted

Streusel Topping:

1/2 c (60 g) all-purpose flour

1/4 c (53 g) lightly packed brown sugar

1/2 c (50 g) oats (not instant, not steel-cut)

¼ tsp salt

½ tsp cinnamon

1/4 c (52 g) unsalted butter (cold and cubed into 1” squares)


Preheat oven to 350°F /176°C

Grease or line a 6-serving muffin tin.

Prepare the Streusel topping:

Stir all dry ingredients by hand in a large mixing bowl. Add the cold cubes of butter and work it into the mixture either with a fork or your clean hands (I prefer to use my hands). Mix till all the butter is incorporated and it just begins to form clumps that stick together. Cover and refrigerate while you prepare the muffins.

Prepare the banana muffins:

Sift all the dry ingredients into a bowl and set aside.

In a separate mixing bowl (or electric mixer) blend the butter, sugar, egg + yolk, and vanilla extract till smooth and no lumps of eggs or sugar remain. Add the mashed banana and chopped pecans. Add half the dry ingredients and blend till just incorporated. Pour in the milk, and the remaining dry ingredients, taking care not to over mix or your muffins will become dry and crumbly. With a rubber spatula, ensure that no lumps remain on the bottom and that all ingredients are evenly incorporated.

Using an ice cream scoop, measure one scoop into each space. Top evenly with the Streusel topping. Bake, in preheated oven for 18 minutes, or till a toothpick inserted into the center of the muffins comes out clean. Oven times vary so check it after 12 minutes. If it’s becoming too dark around the edges you can reduce the temperature to 325°F. If you’re using a thermometer, the internal temperature of fully cooked muffins is 200°F.

Enjoy warm, with a hot cup of coffee.

Muffins keep loosely covered at room temperature for up to 24 hrs. (trust me, there won’t be any left for that long), or frozen up to 1 month.

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