These muffins are amazing. They are soft and tender and never too dry. The secret to their moistness is the sour cream in the batter.
The fat makes the muffins extra tender, and the acids in the sour cream react with the baking soda to make the muffins bake up light and fluffy. However, the thing that takes these Banana Nut Muffins over the top in texture is the addition of a streusel topping. The topping is rich, buttery and crunchy, adding the perfect touch to these baked goods.
Banana Nut Muffins Recipe
- Cooking spray
- Electric Mixer potato masher
- 3 pieces medium ripe bananas
- ½ cup cooking oil
- 1 ¼ cups sugar
- 2 pieces eggs
- ½ cup sour cream
- 1 tbsp vanilla extract
- 2 ½ cups flour
- 1 ¼ tsp cinnamon
- ½ tsp salt
- 3 tsp baking powder
- ¼ tsp baking soda
- ½ cup chopped nuts of any kind
Streusel Topping Ingredients:
- ¼ cup flour
- ½ cup brown sugar
- ½ cup chopped nuts
- ¾ tsp cinnamon
- 2 tbsp butter
- Turn your oven on to preheat at 400 degrees. Line a muffin pan with muffin wrappers or spray the cups with cooking spray.
- First, you will create the streusel topping. Melt the butter by microwaving it in a microwave-safe bowl for thirty seconds. Add the flour, nuts, brown sugar, and cinnamon. Stir with a fork until it is crumbly. Set the streusel topping aside until you need it later on in the recipe.
- Next, in a large bowl, mash the bananas with an electric mixer or a potato masher. Use a whisk to stir together the oil, sugar, eggs, sour cream and vanilla extract with the mashed bananas.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- Add the flour mixture to the banana mixture along with the walnuts. Stir the mixtures together just until the dry ingredients are moistened and everything is fully incorporated. Do not over mix the batter or your muffins will turn out tough.
- Spoon the muffin mix into the prepared pan, distributing it evenly between the muffin cups. Spoon the streusel topping onto the top of the batter, dividing it between the muffins. Lightly press the topping into the batter with your fingers.
- Bake the muffins in the preheated oven for 25 to 30 minutes. The muffins are done when the tops spring back when you lightly touch them.
- Let the muffins cool for about five minutes in the pan. Then, use a butter knife to gently remove them from the muffin pan. Place the muffins on a wire rack to cool for about twenty minutes. Serve the muffins slightly warm.
- Store cooled muffins lightly covered in a container at room temperature for up to three days.
- The muffins do freeze well. You can freeze fully cooled muffins in a large, gallon-sized zip-top bag. Press out as much air as you can and place the muffins in the freezer. Use the muffins within three months. Let them thaw overnight on the counter before you want to eat them. You can warm the thawed muffins in a 350 degree oven for about 10 minutes.