Go Back
banana crunch muffins

Banana Crunch Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American

Ingredients
  

For the muffins:

  • 1 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon salt
  • 4 very ripe bananas mashed
  • ⅓ cup sour cream
  • 1 cup sugar
  • 1 stick ½ cup unsalted butter, melted
  • 3 large eggs
  • Splash of pure vanilla extract

For the pecan crunch topping:

  • ¼ cup all-purpose flour
  • ¼ cup pecans finely crushed
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter melted

Instructions
 

  • Preheat the oven. Set to 350°F and line a muffin tin with paper liners.
  • Prepare the batter. In a large bowl, cream together the melted butter, sour cream, and mashed bananas until smooth. Whisk in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the banana mixture until just combined—no overmixing!
  • Make the topping. In a small bowl, combine the flour, pecans, brown sugar, and salt. Drizzle in the melted butter and stir until the mixture becomes pebbly and crumbly.
  • Assemble. Spoon the batter evenly into the muffin liners, filling about ¾ full. Sprinkle each generously with the pecan crunch topping.
  • Bake. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool & enjoy. Transfer muffins to a wire rack to cool slightly (though warm from the oven is irresistible).
Keyword Banana muffins, breakfast recipes, Muffins