Streusel-Topped Banana Nut Muffins

Streusel-Topped Banana Nut Muffins are a delightful twist on the classic banana muffin, bringing together the rich flavors of ripe bananas, crunchy walnuts, and a heavenly streusel topping. Let’s face it, muffins should never be plain or boring, and this recipe guarantees moist, flavorful goodness that everyone will love. Just picture yourself biting into one of these warm muffins, their golden edges perfectly toasted, with buttery streusel crumbling away and all that banana goodness oozing from every fluffy bite.

I still remember the first time I made these muffins on a cozy Saturday morning, trying to find a way to use up the overripe bananas on my counter. The aroma of baking wafted through my house, luring my family to the kitchen, and before long we were all enjoying that sweet, nutty flavor. The balance between the slightly crunchy streusel and the tender muffin creates a wonderful texture that keeps everyone coming back for more. Grab your mixing bowls, and let’s make some Streusel-Topped Banana Nut Muffins to brighten your day!

How to Make Streusel-Topped Banana Nut Muffins

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. Make the Streusel Topping: In a medium bowl, mix together the oats, chopped walnuts, and cinnamon until well combined. Set aside to allow the flavors to meld together.
3. Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the Greek yogurt and vanilla bean paste or extract until fully incorporated.
4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This step ensures even distribution of the leavening agents throughout the muffins.
5. Combine & Fold: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to over-mix—lumps are okay!
6. Add Bananas & Nuts: Gently fold in the mashed bananas and chopped walnuts, ensuring they are evenly distributed throughout the batter.
7. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle a generous amount of the streusel topping over each muffin.
8. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Storing & Reheating

Store your Streusel-Topped Banana Nut Muffins at room temperature in an airtight container for up to 2 days. If you want them to last longer, pop them in the refrigerator where they’ll stay fresh for up to a week. For long-term storage, freeze them in a ziptop bag for up to 3 months. When you’re ready to enjoy, simply reheat them in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes. Note that while freezing may slightly alter the texture, these muffins will still be delicious!

There is something truly special about the warmth and comfort of homemade baked goods like these muffins. Not only are they easy to whip up, but the delicious aroma will fill your kitchen with memories of cozy mornings.

Let your creativity shine by adding your favorite extras, and feel free to double the batch as these muffins will disappear faster than you can imagine! Whether serving them for breakfast, brunch, or an afternoon treat, these Streusel-Topped Banana Nut Muffins will become a beloved staple in your home.

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Streusel-Topped Banana Nut Muffins

Recipe Author: Elise

These Streusel-Topped Banana Nut Muffins are a perfect blend of ripe bananas, crunchy walnuts, and creamy Greek yogurt. Easy to make, these muffins are ideal for a tasty breakfast or a comforting snack, bringing joy to every bite.

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• Prep Time 15 minutes
• Cook Time 20 minutes
• Yield 10 muffins 1x

Ingredients

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• 1 batch of Easy Streusel Topping, made with oats, walnuts, and cinnamon
• 420g over ripe bananas (weight is flesh of bananas only, not including skin)
• 70g full fat greek yoghurt or sour cream, at room temperature
• 115g unsalted butter, at room temperature
• 80g granulated sugar
• 120g brown sugar
• 2 large eggs (100g not including shell), at room temperature
• 1 tsp vanilla bean paste or vanilla extract
• 235g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 150g chopped walnuts, toasted if you like (see notes)

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Instructions

1. Make the streusel topping by following the easy streusel recipe with cinnamon, oats, and walnuts, then refrigerate it until ready to use.
2. Preheat the oven to 430°F (220°C). Grease a muffin pan and line with muffin liners, or bake directly in the pan.
3. In a medium bowl, mash the overripe bananas with Greek yogurt until well combined.
4. In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, then add the banana and yogurt mixture, mixing until everything is incorporated.
5. In another medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Add this to the wet mixture and stir until just combined. Fold in the chopped walnuts.
6. Distribute the batter evenly among 10 holes in the muffin pan, filling them to the top.
7. Bake the muffins for 10 minutes at 430°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 9-10 minutes until golden brown and a skewer comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Store leftovers wrapped at room temperature for up to 4 days, best served lightly toasted.

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Notes

Muffins can also be made without muffin liners; just grease the pan well.
Toast walnuts for extra flavor before adding them to the batter to enhance their crunch.
These muffins freeze well; wrap them tightly to preserve freshness.

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Nutrition

• Serving Size: 1 muffin
• Calories: 240
• Sugar: 12g
• Sodium: 180mg
• Fat: 13g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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