If you’re a fan of moist, flavorful banana muffins, you’ll love this recipe for Banana Nut Muffins with Pecan Crunch. These delightful muffins combine the natural sweetness of ripe bananas with a crunchy pecan topping, making them a perfect choice for breakfast, a quick snack, or even a dessert. The added crunch of chopped walnuts or pecans inside the muffins, paired with the buttery pecan topping, takes this treat to the next level.
Ingredients:
For the Muffins:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 large ripe bananas, mashed
1 cup chopped walnuts or pecans
For the Pecan Crunch Topping:
1/4 cup brown sugar, packed
1/4 cup chopped pecans
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
Instructions:
Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Incorporate eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Add bananas: Mix in the mashed bananas until the mixture is well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts or pecans.
Prepare the topping: In a small bowl, mix together the brown sugar, chopped pecans, flour, and melted butter to create the pecan crunch topping.
Fill the muffin tin: Spoon the muffin batter into the prepared tin, filling each cup about 2/3 full. Sprinkle the pecan crunch topping evenly over the top of each muffin.
Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm from the Oven: These Banana Nut Muffins are best enjoyed warm! Serve them fresh from the oven with a pat of butter for a deliciously indulgent treat.
Pairings: They pair perfectly with a hot cup of coffee or tea for breakfast or as a cozy afternoon snack. For a special treat, try drizzling some honey or maple syrup over the top.
On-the-Go Snack: These muffins are also excellent as a quick, grab-and-go snack. Pack them in a lunchbox, or enjoy them during a busy morning when you need a fast, delicious bite.
Storage Tips:
Room Temperature: Store your muffins in an airtight container at room temperature for up to 3 days. This will help keep them moist and prevent them from drying out.
Refrigeration: If you want to extend their shelf life slightly, you can store the muffins in the refrigerator for up to 5 days. However, keep in mind that refrigeration may make them slightly denser. To bring back their soft texture, simply warm them in the microwave for about 10-15 seconds.
Freezing: These muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap or foil, and store them in a freezer-safe bag. They can be frozen for up to 2 months. To enjoy later, simply thaw them at room temperature or heat them in the microwave for a fresh-out-of-the-oven taste.
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FAQs:
Conclusion:
These Banana Nut Muffins with Pecan Crunch are a must-try for anyone who loves the combination of sweet, ripe bananas and crunchy nuts. Whether enjoyed as a breakfast treat or a midday snack, these muffins are sure to impress with their texture, flavor, and ease of preparation.
📖 Recipe:
PrintBanana Nut Muffins with Pecan Crunch
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Banana Nut Muffins with Pecan Crunch are a delicious and moist treat, perfect for breakfast or a snack. Made with ripe bananas and topped with a crunchy pecan topping, these easy-to-make muffins are sure to become a family favorite. Perfect for using up overripe bananas, these muffins are packed with flavor and texture, making them an irresistible homemade baked good.
Ingredients
For the Muffins:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 large ripe bananas, mashed
1 cup chopped walnuts or pecans
For the Pecan Crunch Topping:
1/4 cup brown sugar, packed
1/4 cup chopped pecans
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
- Mix in the mashed bananas until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped walnuts or pecans.
- For the pecan crunch topping, combine brown sugar, chopped pecans, flour, and melted butter in a small bowl.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full. Sprinkle the pecan crunch topping evenly over the muffins.
- Bake for 18-22 minutes, or until a toothpick comes out clean. Let the muffins cool before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
Feel free to substitute walnuts for pecans or any other nut of your choice.
Use overripe bananas for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 270 kcal
Keywords: banana nut muffins, pecan crunch muffins, banana muffins, easy banana muffins, breakfast muffins, pecan topping muffins, banana nut muffins recipe, homemade banana nut muffins