What is the muffin method?

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.

Why do I need very ripe bananas?

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.

Can I use frozen bananas?

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.

What can I substitute for buttermilk?

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.

Can I make these muffins without walnuts?

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.

How should I store leftover muffins?

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.

How do I know when the muffins are done baking?

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

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