Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
16
Yield:
16 muffins
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel-Nut Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

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  • Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.

  • Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.

  • Spoon batter into lined cups, filling each 3/4 full.

  • Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.

  • Sprinkle walnut crumble over batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

Cook's Notes:

I prefer using butter for this recipe, but you can use oil or margarine.

Pecans can be substituted for walnuts.

Raisins or currants can be substituted for cranberries.

Nutrition Facts

278 calories; protein 3.8g; carbohydrates 41.1g; fat 12.1g; cholesterol 42.3mg; sodium 182.9mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2016
I made half the recipe using gluten free flour and the other half with all purpose flour (all King Arthur flour of course!). The gluten free bunch is still out on their review but we who ate the regular recipe thought these are delicious! I cut the walnuts smaller for the streusel topping than I did for the filling. I got a total of 18 muffins--which leaves us some for freezing for future eating! Thanks for the recipe Mel! I will make this again! Read More
(4)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/27/2016
I made half the recipe using gluten free flour and the other half with all purpose flour (all King Arthur flour of course!). The gluten free bunch is still out on their review but we who ate the regular recipe thought these are delicious! I cut the walnuts smaller for the streusel topping than I did for the filling. I got a total of 18 muffins--which leaves us some for freezing for future eating! Thanks for the recipe Mel! I will make this again! Read More
(4)
Rating: 5 stars
12/27/2019
Nice and moist good flavor. I did not have enough banana so I added applesauce to make up the difference. My husband even likes these! Read More
(1)
Rating: 5 stars
07/14/2018
I cut the sugar down to 1/3 cup in the batter and that's all you need. These we're fantastic! Read More
(1)
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Rating: 4 stars
01/16/2018
I would use less flour with the crumble topping. If it doesn't get mixed well with the butter/sugar combo it cooks as adusty top that gets inhaled when eating. Read More
Rating: 5 stars
01/18/2021
Wonderful muffins—after reading the comments I used a half a cup of sugar. Followed the rest of the recipe exactly. Will make again. Read More
Rating: 5 stars
01/02/2021
This has become our favourite muffin recipe! They are very moist and delicious. My only change was to use less sugar (3/4c) and frozen cranberries. Read More
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Rating: 5 stars
12/11/2018
These turned out beautifully! Moist with just the right amount of spice. The crunchy topping really set it above a plain banana muffin. Read More
Rating: 4 stars
12/14/2018
Really delicious but a little too sweet. I made it with truvia brown sugar blend on top and pecans so that could be the reason. I would definitely make them again after cutting back on the sugar. Read More
Rating: 5 stars
01/18/2019
Excellent. Made as written. Read More
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