Easy Banana Nut Muffins With Streusel Topping That Taste Like a Bakery Version

I love muffins, but these easy Banana Nut Muffins are really something special. They’ve got a crumbly top and just enough walnuts in them to keep them interesting, and with plenty of banana flavor, they’re perfect for breakfast or anytime. 

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This is the kind of recipe that makes good use of overripe bananas without feeling like the same old loaf again. In fact, the riper your bananas, the sweeter and more banana-y your muffins will be. 

The muffins come together quickly, the walnuts add great texture, and that buttery crumb topping gives them a bakery-style finish without much extra effort. They’re simple enough for everyday baking but feel just special enough to share.

Perfect for breakfast, snack time, or grabbing on the way out the door with coffee, these muffins are the kind of homemade treat worth keeping around. They also freeze well, which makes them a great make-ahead option when you want something ready to go.

Ingredients

• Walnuts – Toast them first for better flavor. Divide as needed for the batter and topping. Pecans can work as a substitute and I’ve tried the recipe with both. My personal favorite is walnuts, but either are good.
• All-purpose flour –  Just scoop the flour and level it off without tapping it. Packing flour will make the muffins dense.
• Baking powder – Make sure it’s fresh or the muffins won’t rise properly.
• Salt – I use kosher salt.
• Ground cinnamon – Fresh cinnamon has the best flavor. It loses flavor after about 6 months.
• Bananas – Use very ripe bananas with lots of brown spots. Underripe bananas won’t give enough sweetness, flavor or moisture. You can even use frozen and thawed bananas.
• Light brown sugar – Adds moisture and a mild caramel flavor. Dark brown sugar works too for a deeper flavor.
• Unsalted butter – Melted. Let it cool slightly before mixing so it doesn’t cook the egg.
• Egg – Use a large egg but extra large eggs will also work; this recipe isn’t fussy. I’ve made it with both large and extra large eggs.
• Milk – Whole milk works best. Lower-fat milk will make the muffins slightly less rich.

Crumb Topping

• All-purpose flour – Helps create that crumbly topping.
• Granulated sugar – It doesn’t take much but it will help the crumb topping get crispy.
• Brown sugar – You can use light brown or dark brown sugar for more flavor.
• Butter – Melted. Mix while warm so it combines evenly with the sugars.
• Cinnamon – Just a pinch adds warmth without overpowering the topping.

How To Make Banana Nut Muffins

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. If you have a trigger-style cookie scoop, this is a great recipe for it because it makes portioning the batter quick and even.

Spread the walnuts on a baking sheet and toast them for about 5-6 minutes, until fragrant and tosated. Let them cool, then coarsely chop them. Set aside 1 cup for the muffin batter and reserve the rest for the crumb topping.

In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined.

In a separate large bowl, combine the mashed bananas, brown sugar, melted butter, egg, and milk. Whisk until smooth and fully blended.

Add the dry ingredients to the banana mixture and stir gently with a silicone spatula just until no dry streaks remain. Fold in 1 cup of the toasted walnuts. Be careful not to overmix or the muffins can turn dense.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

For the crumb topping, combine the melted butter, cinnamon, granulated sugar, and brown sugar in a small bowl. Stir in the flour and remaining walnuts until the mixture forms soft crumbles.

Sprinkle the crumb topping evenly over each muffin, pressing it very lightly so it sticks to the batter. Bake for 20 to 25 minutes, until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Chef Jenn’s Recipe Notes

• Toast the walnuts before adding them to the batter. It only takes a few extra minutes, but it gives the muffins a much deeper, nuttier flavor.
• Use very ripe bananas for the best sweetness and banana flavor. This is not the recipe for firm yellow bananas.
• Mix the batter just until combined. Overmixing will make the muffins tougher instead of soft and tender.
• A cookie scoop makes it much easier to portion the batter evenly, so all the muffins bake at the same rate.

Serving Suggestions

These muffins are great with coffee, tea, or a cold glass of milk for a simple breakfast. Serve them with scrambled eggs, another brunch favorite like a Raspberry Crescent Ring, and fruit if you want to turn them into an easy weekend breakfast spread. They also make a really good afternoon snack with a little softened butter or cream cheese on the side. Hungry for more muffins? Check out all my favorite muffins.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins in a freezer-safe container or bag for up to 2 months. Let them thaw at room temperature or warm them briefly in the microwave before serving.

Frequently Asked Questions