Banana Nut Muffins with Brown Sugar Streusel are the kind of baked treat that fills your kitchen with warmth, comfort, and the irresistible aroma of cinnamon and toasted nuts. These muffins feature a soft, moist crumb packed with sweet ripe bananas, complemented by crunchy walnuts and topped with a caramel-like brown sugar streusel that adds texture and richness.

Whether served with morning coffee, added to a brunch table, or enjoyed as a midday snack, these muffins bring homemade charm to every bite. This recipe is approachable even for beginners, yet delicious enough to impress any guest.

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between simplicity and indulgence. The muffins are incredibly moist thanks to the ripe bananas, and the walnuts add the perfect nutty crunch. The streusel topping provides a bakery-style finish without requiring extra effort.

It’s a recipe that always turns out beautifully, is easy to customize, and uses common pantry ingredients. These muffins taste amazing straight from the oven but also stay soft for days, making them ideal for meal prep or gifting.

Why This Is a Must-Try Dish

This is a must-try dish because it offers everything you want in a homemade muffin: flavor, texture, convenience, and versatility. The streusel elevates a classic banana muffin into something special, making it feel like a treat even though it’s simple to prepare.

The ingredients are budget-friendly, the baking process is quick, and the results are consistently impressive. If you enjoy comforting baked goods with layers of flavor and a touch of crunch, these muffins deserve a place in your recipe collection.

Recipe Details

Category	Information
Course	Breakfast, Snack, Dessert
Cuisine	American
Prep Time	15 minutes
Cook Time	20–22 minutes
Total Time	35–37 minutes
Servings	12 muffins
Calories per Serving	~240 calories per muffin (varies by nut type and streusel thickness)

Ingredients

For the Muffins

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 ripe bananas, mashed
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup melted butter or neutral oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts or pecans

For the Brown Sugar Streusel

• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 2 tablespoons cold butter, cubed
• ½ teaspoon cinnamon

Cooking Directions

1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. In a separate bowl, mix mashed bananas, sugars, melted butter, egg, and vanilla until combined.
4. Add dry ingredients to wet ingredients and stir just until combined. Fold in chopped nuts.
5. Prepare the streusel by mixing flour, brown sugar, cinnamon, and cold butter with a fork or fingers until crumbly.
6. Divide the batter evenly into the muffin cups. Sprinkle streusel generously on top.
7. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a rack.

Step-by-Step Preparation Method

1. Mash bananas until smooth in a mixing bowl.
2. Add granulated sugar, brown sugar, melted butter, egg, and vanilla; whisk well.
3. In another bowl, combine dry ingredients.
4. Gently fold dry mixture into the banana mixture until no streaks of flour remain.
5. Fold in chopped nuts without overmixing.
6. Prepare the streusel in a small bowl by cutting butter into the sugar-flour mixture.
7. Fill muffin liners about ¾ full.
8. Sprinkle streusel on each muffin.
9. Bake and allow to cool before serving.

How to Serve This Recipe

These muffins taste best slightly warm, served with butter, honey, or simply on their own. Pair them with coffee, tea, or a glass of cold milk. They also make an excellent addition to a brunch spread or a quick grab-and-go breakfast.

Recipe Tips

• Use very ripe bananas for maximum sweetness and moisture.
• Do not overmix the batter or the muffins will be dense.
• Toast the nuts lightly before adding for deeper flavor.
• For taller muffins, bake at 400°F for the first 5 minutes, then reduce to 350°F.

Variations

• Chocolate Chip Version: Replace nuts with chocolate chips.
• Banana Coconut Muffins: Add shredded coconut to the batter.
• Healthy Version: Replace half the flour with whole wheat flour and use coconut oil.
• Glazed Muffins: Add a simple powdered sugar glaze once muffins cool.
• No-Nut Version: Skip nuts entirely for a smoother texture.

Freezing and Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps well for up to 1 week.
• Freezing: Freeze muffins individually wrapped for up to 3 months. Thaw at room temperature or warm in the microwave for 20 seconds.

Special Equipment Needed

• Muffin pan
• Paper muffin liners
• Mixing bowls
• Whisk and spatula
• Cooling rack

FAQ

Can I use frozen bananas?
Yes. Thaw them completely and drain extra liquid before using.

Can I make these muffins without eggs?
Yes. Replace the egg with ¼ cup applesauce or mashed banana.

Can I adjust the sweetness?
You may reduce sugar by 2–3 tablespoons without affecting texture.

Can I double the recipe?
Absolutely. It doubles well for large batches.

Conclusion

Banana Nut Muffins with Brown Sugar Streusel are a comforting, flavorful, and foolproof treat that works for any occasion. With their soft, moist texture and irresistible crumb topping, they feel like a bakery-quality indulgence made from simple pantry staples. Whether enjoyed fresh from the oven or saved for busy mornings, this recipe provides guaranteed satisfaction every time. Let these muffins become your go-to homemade bake whenever you crave something sweet, warm, and perfectly comforting.