Description

Banana Walnut Streusel Muffins feature a tender crumb, rich banana flavor, crunchy walnut streusel topping, and hints of cinnamon and rum. This bakery-style recipe uses ripe bananas, buttermilk, and a simple homemade walnut streusel for a perfectly moist muffin with a delightful contrasting crunchy topping, making it ideal for breakfast, brunch, or a comforting snack. Each bite highlights a balance of sweet banana, warm spice, and nutty flavors.

Ingredients

Scale

1/4 cup flour (for streusel)
1/4 cup brown sugar (for streusel)
2 tablespoons walnuts, chopped (for streusel)
1/4 teaspoon cinnamon (for streusel)
2 tablespoons melted butter (for streusel)
2 1/2 cups flour (for muffins)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon cinnamon
3 medium very ripe bananas (1 1/2 cups mashed)
1/2 cup neutral oil
1 1/4 cups sugar
2 large eggs
1/2 cup buttermilk
1 tablespoon rum
1/2 cup chopped walnuts

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Instructions

Preheat oven to 400°F and grease a 12-cup muffin tin.
Combine flour, brown sugar, walnuts, cinnamon, and melted butter for streusel in a bowl until crumbly.
Whisk together flour, baking powder, baking soda, cinnamon, and salt in another bowl.
In a large bowl, mash the bananas to yield 1 1/2 cups.
Stir bananas with oil, sugar, eggs, buttermilk, and rum until combined.
Add dry ingredients and walnuts to banana mixture; mix until just combined (about 50 strokes).
Scoop the batter into the muffin cups, filling them to the top.
Sprinkle each muffin with the streusel topping.
Bake for 25-30 minutes, until muffins are firm to the touch.
Let cool for 5-10 minutes, then remove muffins from the pan.

Notes

Replace walnuts with pecans or omit for nut-free. Substitute yogurt or sour cream for buttermilk. Muffins can be made 1 day ahead and stored airtight at room temperature or frozen up to 2 months; reheat before serving. If muffins come out dense, avoid overmixing the batter. For extra moistness, use slightly overripe bananas. To prevent soggy muffins, cool completely before storing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 140mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg