There are three things making me very happy right now…
First, it’s the weekend! I can leave this busy, stressful, oh-my-god-is-it-ever-going-to-end week behind me. Yay!
Second, it feels like spring is here – is winter finally over? Are the cold, snowy, icy, and dreary days behind us now? I’m taking a risk and voting yes! Winter appears to be over and it better not come back. Please.
And third, these muffins. These banana walnut muffins are making me oh-so-happy right now. They are uncomplicated and easy-going. They are full of banana flavor and speckled with chopped walnuts — it’s such a classic combo. Oh, and the topping – who doesn’t love a streusel topping? It makes them extra special.
So here’s to the weekend, Spring, and banana walnut muffins for breakfast.
Banana Walnut Muffins
Banana walnut muffins with a streusel topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8
- Category: Breakfast & Brunch
- For the Muffins
- 3 ripe bananas, mashed
- 1/3 cup butter, melted
- 1 egg
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped
- [br]For the Topping
- 1/3 cup brown sugar
- 1/4 cup flour
- 2 tablespoon cold butter, cubed
- Preheat oven to 350 degrees and prepare a standard sized muffin tin by spraying with cooking spray.
- In a large bowl stir together the mashed bananas, butter, egg, sugar, and vanilla until well combined.
- In a medium bowl, sift together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ones and stir until just combined. Fold in the chopped nuts.
- In the same medium bowl you used for the dry ingredients, stir together the brown sugar and flour for the topping. Using a pastry cutter (or clean hands) cut the cold butter into the sugar and flour until it the butter is incorporated (you shouldn’t have any chunks larger than pea-sized).
- Fill each muffin cup almost completely – the batter should reach to just below the rim. You should be able to fill 8 muffin cups this way. Fill the empty cups about 1/3 of the way with water. Divide the topping evenly across the muffins.
- Bake the muffins at 350 degrees about 30 minutes. Starting checking on them at 20 minutes and remove from the oven once they pass the toothpick test.
- Let them cool in the pan for a few minutes before transferring to a wire rack.
You can freeze these and reheat in the microwave. The topping will lose it’s texture, but they still taste great even after being frozen.