It’s my first post of 2022, friends, and I’m excited to be kicking things off with these bakery-style Banana Muffins with Pecan Crumble! I have like… two muffin recipes on the blog. Small Batch Lemon Poppy Seed and Browned Butter Coffee Cake Muffins. So I’m kinda due for another one, I guess! I’ve been craving some jumbo muffins with lots of crumble topping lately, and noticed we had some bananas about to go bad. So banana muffins it is!
While I do consider these to be along the lines of a jumbo muffin, they’re made in a regular muffin/cupcake pan, which is what I recommend here. These babies get their height thanks to baking powder, a high baking temp for the first 5 minutes of baking, and these lotus paper liners. I saw them at the grocery store randomly a couple of months ago and have been saving them for something like this!
Obviously you can use whatever paper liners you have or can get your hands on, but I like these because it allows the muffin batter to rise quite a bit while baking without spilling over the sides and spreading out horizontally. The lotus-style liner gives them nowhere to go but up!
These aren’t quite the ones I have, but I think would be good if you’re looking for some!
You can absolutely make these muffins without the lotus liners. I’d just suggest filling each cavity in the muffin pan 2/3rd, which will give you some room to add the crumble on top. They’ll still rise a lot, but may spread a little when they rise above the height of the liners. Which is okay! The great news is that they will still be delicious. You may also be able to get a few more muffins out of the recipe this way since each will use slightly less batter.
These Banana Muffins with Pecan Crumble have a great texture and are super moist thanks to the banana! I’m literally eating one for breakfast right now as I write this. They’re also super easy to whip up. I love recipes that can be whisked together in one bowl!
You’ll need a second bowl for the pecan crumble, but that comes together easily as well. Some crumbles are made by cutting butter into dry ingredients, but we’re using melted butter here. Stir and scrape it all together with a fork and it creates perfect crumbles. So easy! I feel like this is how muffins should be.
Banana Muffins with Pecan Crumble
- ¼ cup packed light brown sugar
- ½ tsp ground cinnamon
- ¼ cup 60g unsalted butter, melted
- ¾ cup 84g all-purpose flour
- ½ cup finely chopped pecans
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- ¼ cup oil
- ½ cup whole milk
- 1 tsp vanilla extract
- ¾ cup mashed banana
To make the pecan crumble:
- Combine all ingredients in a bowl and use a fork to mix until all ingredients are evenly coated with butter. Let the mixture remain in small clumps and set aside.
To make the banana muffins:
- Preheat oven to 400°F. Prepare two muffin pans with lotus-style paper liners (or regular paper liners) by placing one liner in every other cavity. If you’re using lotus-style liners, this recipe makes about 10 large muffins. If you’re using regular paper liners, it will probably make a few more.
- Combine flour, baking powder, salt, cinnamon, and both sugars in a large bowl; whisk to combine. Add egg, oil, milk, vanilla, and mashed banana. Stir until dry ingredients are incorporated, but a few lumps are okay.
- Spoon muffin batter into the prepared paper liners about ¾ full. Add a heaping spoonful of the crumble mixture on top, making sure to cover all of the batter.
- Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean (a few crumbs are okay).
- Remove from oven and cool in pans for 10 to 15 minutes, then transfer to a wire rack to cool completely. Store muffins in an air-tight container at room temperature.
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