muffins with a wide variety of flavors, including the crunch of walnuts, acidic cranberries, and sweet bananas.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup white sugar
- ½ cup butter, melted
- 2 eggs
- 1 ½ cups mashed bananas
- 1 cup dried cranberries
- ½ cup chopped walnuts
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, cut into 1/4-inch cubes
- ⅓ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- 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.
- 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
| Calories | 278 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 183 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I substituted 1 cup of flour and added 1 cup of coarse cornmeal, I added fresh cranberries instead of dry cranberries, and I added a few drops of vanilla extract to the eggs butter and sugar.
Love the flavor of these muffins! I halved the recipe and used a 24 count mini muffin pan. I baked them until a tooth pick came out clean – about 14 min. They were moist and flavorful. The topping really makes the muffins taste great! (I didn’t have dried cranberries, so used some frozen ones I had left from the holidays.)
Wonderful muffins—after reading the comments I used a half a cup of sugar. Followed the rest of the recipe exactly. Will make again.
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.
Great recipe! Yielded 18 muffins for me.
I love it! No changes were made, this recipe is perfect thank you so very much
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!
Excellent. Made as written.
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.
These turned out beautifully! Moist with just the right amount of spice. The crunchy topping really set it above a plain banana muffin.
I cut the sugar down to 1/3 cup in the batter, and that’s all you need. These we’re fantastic!
these muffins are amazing?
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.
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!