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:
Can I substitute the nuts in the recipe?
Yes! If you’re not a fan of pecans or walnuts, you can substitute them with other nuts such as almonds, hazelnuts, or even leave the nuts out entirely if you prefer. You can also use seeds like sunflower seeds for a nut-free option.
Can I make these muffins gluten-free?
Absolutely! To make these muffins gluten-free, simply swap the all-purpose flour with a 1:1 gluten-free baking flour. Ensure the baking soda and baking powder are gluten-free as well. The texture should remain similar to the original recipe.
How can I keep the muffins moist?
To keep your muffins moist, be sure to store them in an airtight container at room temperature for up to 3 days. If freezing, ensure they are completely wrapped before storing. Also, avoid overbaking the muffins, as this can dry them out. Remove them from the oven as soon as a toothpick comes out clean.
Can I use frozen bananas instead of fresh ones?
Yes, frozen bananas can be used. Just let them thaw and drain any excess liquid before mashing them. Frozen bananas are often softer, which can make your muffins even more moist and flavorful!
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:
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Banana 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
