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    Home » Recipes » Muffins

    Bakery Style Banana Nut Muffins

    Jun 26, 2021 · Modified: Mar 1, 2022 by Sandra Flegg

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    Close up image of banana nut muffins with text overlay.

    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.

    Close up image of Bakery Style Banana Nut Muffins on white plate. this recipe!
    Jump to:
    • ABOUT THIS RECIPE
    • STEP BY STEP INSTRUCTIONS
    • HOW TO MEASURE FLOUR
    • STORAGE & FREEZING
    • FAQ'S
    • TOP TIPS
    • OTHER VARIATIONS
    • YOU MIGHT ALSO ENJOY THESE RECIPES
    • Bakery Style Banana Nut Muffins
    • Comments

    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.

    If you love banana muffins, you'll want to try these Banana Blueberry Muffins or the banana chocolate chip combination. My new all-time favourite is the latest Raspberry Banana White Chocolate Muffin.

    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!

    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.

    Dry ingredients in mixing bowl for banana muffins.

    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.)

    Wet ingredients in mixing bowl with spoon.

    In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg and melted butter. Stir well to combine.

    Dry ingredients added to wet ingredients in mixing bowl with spatula.

    Add the banana mixture to the dry ingredients. Stir to combine with as few strokes as possible.

    Walnuts are added to muffin batter.

    Stir in the walnuts or pecans.

    Divide evenly in six prepared muffin tins. Set aside and prepare the streusel topping.

    Streusel ingredients in glass mixing bowl.

    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.

    Streusel topping on muffins ready to go into the oven.

    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.

    Close up image of muffins in muffin tin as soon as they are done baking.

    Cool for two minutes in pan, then move to wire rack. Enjoy!

    HOW TO MEASURE FLOUR

    1. First, fluff up the flour using a spoon. 
    2. Second, use a spoon to scoop the flour into the measuring cup.
    3. 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.

    Banana Nut Muffins with streusel topping on wire cooling rack.

    FAQ'S

    How can I make muffins light and fluffy?

    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.

    How do I get my muffins to rise higher?

    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.

    TOP TIPS

    • 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.

    OTHER VARIATIONS

    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

    YOU MIGHT ALSO ENJOY THESE RECIPES

    • Bakery Style Blueberry Peach Muffins
    • Jumbo Chocolate Chip Muffins
    • Banana Bread Recipe Without Baking Soda
    • Banana Nutella Muffins

    I would love it if you left a comment about this recipe below! Subscribe to join the community and receive regular updates straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!

    Print
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    Close up image of Bakery Style Banana Nut Muffins.

    Bakery Style Banana Nut Muffins


    ★★★★★

    5 from 5 reviews

    • Author: Sandra Flegg
    • Total Time: 35 minutes
    • Yield: 6
    Print Recipe
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    Description

    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.


    Ingredients

    1 and ½ cups all-purpose flour

    1 tsp. baking soda

    1 tsp. baking powder

    ⅛ tsp. cinnamon

    ½ tsp. salt

    3 ripe bananas, mashed

    ½ cup granulated sugar

    ¼ cup brown sugar

    1 egg, lightly beaten

    ⅓ cup melted butter, cooled

    ½ cup chopped walnuts (or pecans)

    Streusel Topping

    ⅓ cup brown sugar

    2 tbsp. all-purpose flour

    ⅛ tsp. cinnamon

    1 tbsp. cold butter

    ½ cup chopped walnuts (or pecans)


    Instructions

    1. Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)
    2. Melt the butter and set it aside to cool.
    3. In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt and cinnamon.
    4. In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg and melted butter.
    5. Add banana mixture to dry ingredients and stir just to combine. Do not over mix. 
    6. Divide batter evenly into six jumbo muffin tins.
    7. Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon and butter. Cut in with pastry blender or with clean hands until mixture is crumbly.
    8. Add in walnuts and mix well to combine. 
    9. Sprinkle generously on top of muffins.
    10. Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with toothpick or cake tester. It should come out clean when inserted in the centre of the muffin.
    11. Remove from muffin tins and cool on wire racks.

    Notes

    1. Storage: 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.
    2. Freezing: To freeze muffins for up to two months, place cooled muffins in Ziplock bag or freezer-safe container.
    3. Other variations:  
    4. stir in one cup of fresh or frozen berries. Blueberries, blackberries, diced strawberries, raspberries and frozen chopped cranberries would be delicious in this muffin.
    5. chocolate chips - white or dark. Chopped white or dark chocolate in chunks.
    6. 1 cup of dried cranberries
    7. other nuts - pecans or almonds
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Dessert
    • Method: Oven. Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 jumbo mufin
    • Calories: 534
    • Sugar: 47.9 g
    • Sodium: 435.2 mg
    • Fat: 21.5 g
    • Saturated Fat: 9.9 g
    • Trans Fat: 0 g
    • Carbohydrates: 82.2 g
    • Fiber: 3.2 g
    • Protein: 7.2 g
    • Cholesterol: 63.4 mg

    Keywords: Bakery Style Banana Nut Muffins

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sandra

      December 26, 2021 at 8:24 am

      One Instagram user commented: HAPPY FOODMAS DAY 24 AND MERRY CHRISTMAS! 🎉 i woke up at the crack of dawn (aka 7 AM) to make banana 🍌 nut muffins for my family 😁😁😁 (using @shesnotcookin’s recipe) and they turned out AMAZING! i love banana bread on its own, but the streusel topping really took it to the next level 🤩 (9.6/10). Thank you @goodeatswithannie for the great review!

      ★★★★★

      Reply
    2. robyn

      March 12, 2022 at 9:24 am

      This is my go-to muffin recipe now! Friends and family love them, too. Amazing, thank you!

      ★★★★★

      Reply
      • Sandra

        March 12, 2022 at 1:08 pm

        Hi Robyn, Thanks so much for taking the time to let me know! So happy to hear that you enjoyed the recipe! Sandra : )

        Reply
    3. Gramma

      May 19, 2022 at 1:48 pm

      Just came out of the oven and they smell delightful. Swapped 9 Tablespoons ground flax seed for flour. Baked med size muffins 375° 30 mins. Can't wait for them to cool.

      Reply
      • Sandra

        May 19, 2022 at 4:27 pm

        Thanks so much for sharing your great idea for the flax seed substitution, I will definitely try that! Sandra 🙂

        Reply
    4. KJ

      May 22, 2022 at 6:59 pm

      Just made jumbo vegan version! Simple substitution of vegan butter and substituted the egg (1/4 cup of pumpkin puree and 1/8 cup non dairy plain yogurt lightly whisked.) They look amazing coming out. Can't wait to taste!!

      Reply
      • Sandra

        May 23, 2022 at 11:32 am

        Thank you SO much for sharing that with us!! I hope you enjoy them 🙂 Sandra

        Reply
    5. Megan

      September 09, 2022 at 12:15 am

      Really good recipe! The taste is delicious and it wasn’t too difficult to make!

      ★★★★★

      Reply
      • Sandra Flegg

        September 13, 2022 at 5:25 pm

        That's great to hear! Thanks so much for taking the time to comment 🙂 Sandra

        Reply
    6. Tim

      January 24, 2023 at 3:12 pm

      The topping on these amazing muffins could be eaten on its own!! Really good thanks.

      ★★★★★

      Reply
    7. Tim

      January 24, 2023 at 3:13 pm

      The toping on these amazing muffins could be eaten on its own. Really good banana nut muffins thanks!

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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