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The Ultimate Bakery-Style Banana Nut Muffins: Extra Moist with a Crunchy Streusel Topping

A close-up of a single, golden brown banana nut muffins topped with a generous, crunchy streusel topping.
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Bake incredibly moist, bakery-style banana nut muffins with tall, domed tops using this easy, reliable recipe. This recipe incorporates a crunchy streusel topping for added texture.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups very ripe, mashed bananas (about 3 large)
  • 1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 teaspoon lemon juice, rested 5 minutes)
  • 1 cup chopped walnuts or pecans, plus extra for topping
  • For the Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set the dry ingredients aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until fully combined.
  4. Whisk in the eggs one at a time until incorporated, then mix in the vanilla extract and mashed bananas until just blended.
  5. Pour in the buttermilk and mix until just combined. Do not overmix the wet ingredients.
  6. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Overmixing develops gluten and leads to tough muffins.
  7. Fold in the 1 cup of chopped nuts.
  8. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the extra chopped nuts.
  9. Fill the muffin cups evenly, distributing the batter so the cups are about 3/4 full.
  10. Generously sprinkle the streusel topping over the batter in each cup.
  11. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the bakery-style dome.
  12. Reduce the oven temperature to 375°F (190°C) without opening the door. Continue baking for another 15–18 minutes, or until a toothpick inserted into the center comes out clean.
  13. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas; the browner the peel, the sweeter and more flavorful your muffins will be.
  • For the best dome, ensure your oven is fully preheated to 400°F before placing the muffins inside for the initial bake.
  • You can substitute pecans for walnuts, or use a mix of both for your banana nut muffins.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://alchemychef.com/banana-nut-muffins-bakery-style-moist-recipe/