These irresistibly moist, flavorful banana walnut streusel muffins are bursting with ripe banana and crunchy walnuts, crowned with a sweet, crumbly streusel. I remember the first time I got these just right, it felt like finding a little bit of comfort in every bite. They’re surprisingly simple to whip up in about 40 minutes and fill your kitchen with the most wonderful aroma.

Getting a recipe just perfect can sometimes take a little experimenting. You might see stunning photos online and expect instant perfection, but sometimes the first attempt doesn’t quite live up to the picture. My initial try at these banana walnut muffins looked beautiful on the outside, high-domed and lovely. Yet, the texture and flavor needed a little something extra to truly sing. It reminds you that while presentation is nice, the real magic is in how it tastes and feels when you take that first bite. It took a few tweaks, but the journey to perfecting them was absolutely worth it.

After a couple of adjustments to the batter composition and the streusel mix, I knew these muffins were going to be something special. The goal was that incredibly moist crumb and a streusel topping that added just the right crunch and sweetness. The final version achieved that delightful balance, turning out wonderfully rich and satisfying.

You don’t need any fancy equipment to bake these beauties. Forget the stand mixer or hand mixer. All you really need are a few bowls for combining your ingredients and simple tools like a fork, a whisk, or a sturdy spatula. If you want to make filling your muffin cups super easy and consistent, an ice cream scoop or large cookie scoop can be a real game changer.

Making Banana Walnut Streusel Muffins
These delightful muffins are made using the standard muffin method, which keeps them tender and prevents overmixing. Here’s a simple overview of the process.

- Combine the streusel ingredients in a bowl and set this crumbly topping aside.
- In a separate bowl, measure and whisk together all your dry ingredients.
- In a large bowl, start by mashing the ripe bananas with a fork.
- Add the granulated sugar and the remaining wet ingredients to the mashed banana and mix them thoroughly with a fork or whisk until well combined.
- Introduce the reserved dry ingredients along with the chopped walnuts to the wet mixture.
- Stir gently until they are just mostly incorporated, then continue mixing lightly for about 50 strokes to develop the batter slightly, which helps with the texture and dome.
- Use a scoop or spoon to fill your prepared muffin tin cups generously with the batter.
- Evenly sprinkle the reserved streusel topping over the top of the batter in each cup.
- Place the pan in the oven to bake.
Now comes the hardest part (or maybe the easiest, depending on your patience). You just need to wait while the muffins bake and fill your kitchen with that irresistible banana bread smell.
After about 25 minutes, these big, beautiful muffins are ready to come out of the oven. Look at those perfect streusel tops and lovely domes. They’re definitely ready to be enjoyed.

Frequently Asked Questions About These Muffins
It’s a simple mixing technique where wet ingredients are mixed separately from dry ingredients. Then, the wet ingredients are added to the dry, and everything is mixed just until combined. This helps prevent tough muffins.
Very ripe bananas are sweeter and much softer, making them easier to mash smoothly. They also add more intense banana flavor and contribute significantly to the muffin’s moist texture.
Yes, absolutely. Just make sure they are fully thawed and drain off any excess liquid before mashing them. Their texture will be perfect for baking.
If you don’t have buttermilk, you can make a quick substitute at home. Put 1 ½ teaspoons of lemon juice or white vinegar in a liquid measuring cup, then add enough milk to reach the ½ cup line. Let it sit for 5-10 minutes until it curdles slightly.
Yes, you can simply omit the walnuts if you have an allergy or preference. The muffins will still be delicious and moist, just without the added crunch.
Store them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them in a single layer until solid, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature.
Muffins are done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid inserting the toothpick into a piece of walnut if using them. The tops should be golden brown and spring back slightly when gently pressed.

The BEST Banana Walnut Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 Muffins
- Category: Muffins
- Method: Oven
Description
These Banana Walnut Streusel Muffins are incredibly moist and flavorful, bursting with ripe banana and crunchy walnuts and topped with a sweet, crumbly streusel that makes them absolutely irresistible!
Ingredients
For the Streusel Topping
- ¼ cup (30 grams) all-purpose flour
- ½ cup (100 grams) packed light brown sugar
- 1 teaspoon (3 grams) ground cinnamon
- ½ cup (50 grams) chopped walnuts, finely chopped
- 2 tablespoons (30 grams) unsalted butter, melted
For the Muffins
- 2 ½ cups (300 grams) all-purpose flour
- 3 teaspoons (12 grams) baking powder
- ¼ teaspoon (1 gram) fine salt
- 1 teaspoon (3 grams) ground cinnamon
- 3 medium (about 1 ½ cups or 330 grams) very ripe bananas
- ½ cup (120 grams) neutral tasting oil (like vegetable or light olive oil)
- 1 ¼ cups (250 grams) granulated sugar
- 2 large eggs
- ½ cup (120 ml) buttermilk*
- 1 tablespoon (15 ml) dark rum (or use vanilla extract or bourbon)
- ½ cup (50 grams) chopped walnuts
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- If you are making your own buttermilk, prepare it now and set it aside to thicken.
- Prepare a 12-cup standard muffin tin. You can grease or spray the cups or use paper liners. For liners that release easily, spray them lightly with cooking spray. This recipe fills muffin cups with a ½ cup capacity completely full.
Make the Streusel Topping
- In a medium bowl, combine the flour, brown sugar, chopped walnuts, and cinnamon.
- Pour in the melted butter and mix everything together with a fork until the mixture is crumbly. Set the streusel aside for later.
Make the Muffin Batter
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
- In a large mixing bowl, mash the very ripe bananas using a fork until smooth. You should have about 1 ½ cups of mashed banana.
- Using a fork or a whisk, stir the oil, sugar, eggs, buttermilk, and rum into the mashed bananas. Mix until all the wet ingredients are well combined.
- Add the reserved dry ingredients and the ½ cup of chopped walnuts to the wet ingredients. Stir until the ingredients are mostly incorporated. Then, mix for about 50 gentle strokes to develop the batter slightly.
- Use a scoop or spoon to fill the prepared muffin pan cups with batter. Fill each cup all the way to the very top edge. The amount of batter should be just right for 12 muffins.
Assemble and Bake
- Place the filled muffin pan onto a baking sheet. This helps catch any spills and makes it easier to transfer the pan in and out of the oven.
- Sprinkle the reserved streusel topping generously over the tops of the batter in each muffin cup.
- Bake the muffins for 25 to 30 minutes. Begin checking for doneness after about 22 minutes, as oven temperatures can vary. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, carefully remove them from the pan and transfer them to a wire rack to cool completely.
Notes
Homemade Buttermilk: To quickly make your own buttermilk, place 1 ½ teaspoons of fresh lemon juice into a liquid measuring cup. Pour milk into the cup until it reaches the ½ cup line. Stir gently and let it stand for 5-10 minutes until it thickens slightly. This is a simple substitute for store-bought buttermilk.
Nutrition
- Serving Size: 1 Muffin
- Calories: 395
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg