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Jumbo Banana-Pecan Muffins

 Jumbo Banana-Pecan Muffins
These tender muffins are pretty and flavorful and topped with a delightful streusel. They are wonderful served with fresh fruit.—Pam Ivbuls, Omaha, Nebraska
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups cake flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups mashed ripe bananas (2 to 3 medium)
  • 1-1/2 cups (12 ounces) sour cream
  • 3 eggs
  • 6 tablespoons butter, melted
  • STREUSEL:
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/2 cup chopped pecans

Directions

  • Preheat oven to 350°. In a large bowl, combine first seven
  • ingredients. In another bowl, combine bananas, sour cream, eggs and
  • butter. Stir into dry ingredients just until moistened.

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Jumbo Banana-Pecan Muffins (continued)

Directions (continued)

  • Fill greased or paper-lined jumbo muffin cups two-thirds full. For
  • streusel, in a small bowl, combine flour, sugars and cinnamon. Cut
  • in butter until crumbly; stir in pecans. Sprinkle over tops.
  • Bake 20-25 minutes or until a toothpick inserted near the center
  • comes out clean. Cool 5 minutes before removing from pans to wire
  • racks. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 317 calories, 12 g fat (6 g saturated fat), 63 mg cholesterol, 244 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.