Banana Walnut Muffins
These Banana Walnut Muffins are a classic...just try not to eat all of the streusel first!
Servings: 20 muffins
Calories: 175kcal
Ingredients
For the Walnut Streusel
- ⅓ cup walnuts finely chopped
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- ¾ tsp cinnamon
- 3 Tbsp unsalted butter, melted
- ½ cup all-purpose flour
For the Muffins
- ½ cup unsalted butter, room temperature
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 Tbsp sour cream
- ½ Tbsp lemon juice
- 2 large bananas mashed
Instructions
For the Walnut Streusel
- Using a medium bowl, add walnuts, brown sugar, granulated sugar and cinnamon; stir until well combined.
- Add the melted butter; stir until well combined.
- Add the flour; stir until well combined. Set Streusel aside.
For the Muffins
- Preheat oven to 350°F. Line 2 standard muffin tins (20 total tins) with paper liners; set aside.
- Using a countertop mixer, cream together butter and sugar until light and fluffy (~2-3 minutes on medium-high speed).
- Add eggs and vanilla; mix on low speed until just combined.
- In a small bowl, whisk together dry ingredients (flour, baking soda, baking powder and salt). Add dry ingredients to mixer bowl; mix on low speed until just combined.
- Add sour cream, lemon juice and bananas; mix on low speed until just combined. (Don’t forget to scrape bowl as needed to ensure all ingredients get mixed.)
- Fill each muffin tin ½-⅔ full with batter. Top muffins with the walnut streusel.
- Bake for 22-24 minutes, or until a toothpick inserted into a muffin comes out mostly clean. Let muffins cool in pan for 10 minutes before transferring to a cooling rack to finish cooling.
Nutrition
Calories: 175kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 111mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
