Banana muffins feature ripe banana, dark brown sugar, vanilla bean paste, and pecans with a touch of fine sea salt, ground cinnamon and ground nutmeg. The muffins are topped with a brown sugar pecan streusel and baked until golden.
This is a nice breakfast or brunch muffin. Not too far from being a banana bread recipe, this muffin batter comes together quickly in about 10 minutes. I like to use bananas that are not overly ripe, just a few brown spots, as I like to leave a few chunks of yellow showing through and tasted in every other bite. These bake up golden brown with the streusel melting into the top of each muffin, adding a nice nutty crunch and sweetness.
I start by making the streusel so it’s ready to go when I spoon the muffin batter into the muffin cups. It’s a classic combination of flour, brown sugar, pecans, and melted butter. It is just enough to cover the muffin and it melts into the muffin top during baking. It’s not an overly streuseled muffin, if there is such a thing. It gives the muffin a nice finished look and adds crunch and sweet, especially in those first few bites.
Flour, baking soda, fine sea salt, ground cinnamon and ground nutmeg are whisked together in a bowl and set aside.
Mashed bananas are stirred together with granulated sugar, brown sugar, melted butter, whole milk, egg, and vanilla bean paste. Roughly chopped pecans are folded in and the batter is spread between liners or buttered muffin cups. The reserved streusel is sprinkled across the tops of the 12 muffins.
The muffins are baked in a hot oven until the tops are golden and a toothpick inserted comes out clean. Great without accessorizing, they are exceptional with a pat of butter or a nice fruit jam.
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Banana Pecan Muffins
Equipment
- 1 (12 cavity) muffin tin or cupcake pan
Ingredients
Pecan Streusel
- 55 grams chopped pecans (1/2 cup)
- 100 grams light or dark brown sugar (1/2 cup)
- 16 grams all-purpose flour (2 tablespoons)
- 28 grams unsalted butter (2 tablespoons), melted
Banana Pecan Muffins
- 190 grams all-purpose flour (1-1/2 cups)
- 8 grams baking soda (1-1/2 teaspoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 1 gram ground nutmeg (1/8 teaspoon)
- 1 gram ground cinnamon (1/8 teaspoon)
- 113 grams unsalted butter (1 stick OR 1/2 cup), melted
- 3 each large ripe bananas, peeled
- 100 grams granulated sugar (1/2 cup)
- 50 grams dark brown sugar, (1/4 cup) packed
- 60 grams whole milk (1/4 cup)
- 50 grams egg (1 large)
- 4 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 80 to 110 grams whole pecans (3/4 cup – 1 cup), roughly chopped
Instructions
Pecan Streusel
- Add chopped pecans, brown sugar, all-purpose flour, and melted butter to small bowl. Stir to combine. Set aside.
Banana Pecan Muffins
- Preheat oven to 350 degrees F. Butter, grease, or line a 12 cup muffin tin.
- Add all-purpose flour, baking soda, fine sea salt, ground nutmeg and ground cinnamon to a large mixing bowl. Whisk to combine. Set aside.
- Add peeled bananas to medium mixing bowl. Mash with fork or potato masher. Stir in melted butter, granulated sugar, dark brown sugar, whole milk, egg and vanilla bean paste.
- Add banana mixture to large mixing bowl with dry ingredients. Fold in just until combined with large spatula. Avoid over mixing.
- Fold in roughly chopped pecans. Spoon muffin batter evenly into 12 muffin cups. Sprinkle streusel over tops of each muffin.
- Bake in preheated oven 22 to 24 minutes or until streusel is golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove muffin pan from oven and place on wire rack to cool for several minutes. Remove individual muffins from pan. Eat warm or cool completely. Store in airtight container several days.
