I think most of you know banana bread in a different shape – more like a bread (who would have guessed?). But not today. It’s time to try a smaller version: delicious Banana Bread Streusel Muffins with some added walnuts. Sounds good, right? We love this miniature version of banana bread!
These little fellas are really delicious. Not as dense as a regular banana bread, even though there are two bananas in there. These banana bread muffins are light and fluffy, bananay-walnutty. Perfect if you want something simple for your party or as a snack when you are traveling. If you bake them in paper liners, they basically bring their own wrapping. In most cases that’s fine, but for longer travels I still recommend a bag or box…
It is important to use very ripe bananas – that is a good tip for every banana bread. They should be almost black when you use them. That’s the point where they have the best flavors. I know, they do not look very appealing in a fruit basket, but they are 100 times better than »fresh« yellow bananas. Sweeter and more banana flavor! But if they leak already and are surrounded by fruit flies, I would throw them. In that case you waited a bit too long.
Anyway. If you do not like walnuts, you can use pecans or any other nuts for these muffins here as well. Peanuts can be very nice too, I guess. Unless you are allergic, then you should probably skip the nuts completely. That’s also fine.
For those who prefer a chocolatey flavor, you could also use some chopped chocolate as an alternative to the nuts. Sounds pretty good, doesn’t it? So, let’s get baking and enjoy! Have fun baking and snacking. By the way, the muffins will keep for a few days if you wrap them well.
INGREDIENTS / ZUTATEN
(16-18 muffins)
For the streusel:
1/2 cup (100g) brown sugar*
3 tbsp. all-purpose flour*
1/2 tsp. ground cinnamon*
1/4 cup (60g) butter, at room temperature
For the dough:
2 cups (260g) all-purpose flour*
1 cup (200g) sugar (fine)*
1 tsp. baking powder
1/2 tsp. baking soda*
1/2 tsp. salt
1/2 tsp. ground cinnamon*
2 large eggs
1 cup (230g) sour cream
1/4 cup (60g) butter, melted
2 medium ripe bananas, mashed ( about 1 cup)
1/2 cup (60g) walnuts*, chopped
(16-18 Muffins)
Für die Streusel:
100g brauner Zucker*
3 EL Mehl (Type 405)*
1/2 TL Zimt*
60g weiche Butter
Für den Teig:
260g Mehl (Type 405)*
200g Zucker (fein)*
1 TL Backpulver
1/2 TL Natron*
1/2 TL Salz
1/2 TL Zimt*
2 Eier (L)
230g Schmand
60g Butter, geschmolzen
2 mittelgroße reife Bananen, zerdrückt
60g Walnüsse*, gehackt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 190°C (375°F). Line muffin tins* with muffin paper liners* or grease and set aside.
2. For the streusels add the brown sugar, flour and cinnamon to a bowl and mix. Add the butter and mix with a fork or your fingers until streusels form. Set aside.
3. In a bowl mix flour with sugar, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl mix eggs with sour cream, melted butter and the mashed bananas until well combined. Add the flour mixture and mix until just combined. Add the chopped walnuts and fold in. Fill the muffin cups/paper liners (about 2/3 full).
4. Sprinkle the batter with streusels and bake the muffins for about 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tins for some time, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Muffinblech* mit Papierförmchen* bestücken oder einfetten und zur Seite stellen.
2. Für die Streusel den braunen Zucker mit Mehl und Zimt vermischen. Die Butter zugeben und alles mit einer Gabel (oder einfach mit den Fingern) zu Streuseln verarbeiten. Zur Seite stellen.
3. In einer Schüssel das Mehl mit Zucker, Backpulver, Natron, Salz und Zimt vermischen. Zur Seite stellen. In einer großen Schüssel die Eier mit Schmand, geschmolzener Butter und den zerquetschten Bananen verrühren. Die Mehlmischung zugeben und nur kurz unterrühren. Die gehackten Walnüsse unterheben. Den Teig auf die Förmchen aufteilen (jeweils etwa 2/3 füllen) und mit Streuseln bedecken.
4. Die Muffins etwa 20-25 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Aus dem Ofen nehmen und erst etwas in der Muffinform abkühlen lassen, dann herausnehmen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Banana Bread Streusel Muffins
- Prep Time: 00:20
- Cook Time: 00:25
- Total Time: 00:45
- Yield: 16 1x
- Category: Muffins
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Banana Bread is one of my favorite bakes to make. In the shape of muffins with some streusel on top it gets even better for me. I love these small treats!
Ingredients
For the streusel:
1/2 cup (100g) brown sugar*
3 tbsp. all-purpose flour*
1/2 tsp. ground cinnamon*
1/4 cup (60g) butter, at room temperature
For the dough:
2 cups (260g) all-purpose flour*
1 cup (200g) sugar (fine)*
1 tsp. baking powder
1/2 tsp. baking soda*
1/2 tsp. salt
1/2 tsp. ground cinnamon*
2 large eggs
1 cup (230g) sour cream
1/4 cup (60g) butter, melted
2 medium ripe bananas, mashed ( about 1 cup)
1/2 cup (60g) walnuts*, chopped
Instructions
1. Preheat the oven to 190°C (375°F). Line muffin tins* with muffin paper liners* or grease and set aside.
2. For the streusels add the brown sugar, flour and cinnamon to a bowl and mix. Add the butter and mix with a fork or your fingers until streusels form. Set aside.
3. In a bowl mix flour with sugar, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl mix eggs with sour cream, melted butter and the mashed bananas until well combined. Add the flour mixture and mix until just combined. Add the chopped walnuts and fold in. Fill the muffin cups/paper liners (about 2/3 full).
4. Sprinkle the batter with streusels and bake the muffins for about 20-25 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down in the muffin tins for some time, then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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