Try this easy recipe for jumbo Bakery Style Banana Nut Muffins. The perfect breakfast snack. These muffins are moist and have a crunchy sweet streusel topping.
ABOUT THIS RECIPE
This banana muffin can easily stand on it's own because it's so moist and tasty. The streusel topping, however takes it to a whole new level.
Crunchy and sweet and loaded with nuts (or without if you wish), it's really like the icing on the cake.
This is a jumbo bakery style muffin recipe but you can easily bake them in 12 muffin tins and reduce the baking time. Enjoy them any size. They are super yummy.
We just can't seem to get enough of banana muffins around our house. I hope you will enjoy them as much as we do!
If you love muffin recipes, try these next:
STEP BY STEP INSTRUCTIONS
Start by preheating the oven to 425°F. Grease 6 jumbo muffin tins on the inside and grease the top as well. This will stop the muffins from sticking to the pan when they pop out of the tin and spread into a beautiful muffin top!
Melt the butter and set it aside. You can do this on the stovetop in a small saucepan over low heat or carefully melt over low heat in the microwave.
In a large mixing bowl, combine dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
(Be sure to read my tip below for how to measure flour.)
In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg and melted butter. Stir well to combine.
Add the banana mixture to the dry ingredients. Stir to combine with as few strokes as possible.
Stir in the walnuts or pecans.
Divide evenly in six prepared muffin tins. Set aside and prepare the streusel topping.
For the streusel topping: combine brown sugar, flour, cinnamon and cold butter. Using a pastry blender, or with clean hands work the butter into the ingredients until crumbly. Stir in the nuts.
Sprinkle streusel topping generously on top of muffin batter.
Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Use a toothpick or cake tester to test in the centre. There should be no batter on the toothpick when you check the middle of the muffin.
Cool for two minutes in pan, then move to wire rack. Enjoy!
HOW TO MEASURE FLOUR
- First, fluff up the flour using a spoon.
- Second, use a spoon to scoop the flour into the measuring cup.
- Next, scrape a knife across the top of the measuring cup to level the flour. Add to mixing bowl as directed.
STORAGE & FREEZING
Cool muffins and store in covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.
To freeze muffins for up to two months, place cooled muffins in Ziplock bag or freezer-safe container.
Leavening agents such as baking powder and baking soda are the key to light and fluffy muffins. Be sure to check best before dates before baking. Stirring the dry ingredients into the wet ingredients with as few strokes as possible also ensures a light, fluffy muffin.
To achieve that dome top that we love from the bakery, bake the muffins in a 425°F oven for 5 minutes, then reduce to 350°F or 375°F for the remaining time. Do not open the oven door when you change the temperature.
- Cooling the melted butter is a very important step. Otherwise, the heat from the butter can cook the eggs!
- Don't over mix the batter. The fewer the strokes, the lighter and fluffier the muffins will be!
- Don't over bake the muffins. Use an oven thermometer to ensure that the temperature is accurate. Keep a close eye on the muffins as they get close to the end of the baking time. Check them with a toothpick and pull them out of the oven as soon as they are done.
This is such a great recipe for add-ins! You might like to try these:
- stir in one cup of fresh or frozen berries. Blueberries, blackberries, diced strawberries, raspberries and frozen chopped cranberries would be delicious in this muffin.
- chocolate chips - white or dark. Chopped white or dark chocolate in chunks.
- 1 cup of dried cranberries
- other nuts - pecans or almonds