Jumbo Banana-Pecan Muffins

Name: Jumbo Banana-Pecan Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 dozen.
Ingredients: 1-1/2 cups 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 Nellie’s Free Range Eggs; 6 tablespoons butter, melted; STREUSEL:; 1/3 cup 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

These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. —Pam Ivbuls, Omaha, Nebraska

Ingredients

1-1/2 cups 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 Nellie’s Free Range Eggs
6 tablespoons butter, melted
STREUSEL:
1/3 cup 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.
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 in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts

1 muffin: 475 calories, 20g fat (10g saturated fat), 76mg cholesterol, 385mg sodium, 70g carbohydrate (39g sugars, 2g fiber), 7g protein.

Originally published as Jumbo Sour Cream Banana Pecan Streusel Muffins in Taste of Home Christmas Annual 2010

Reviews

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Average Rating:

loleson

Apr 18, 2014

My new favorite banana muffin recipe! Very moist. I made regular size muffins the second time because the jumbo size was more dessert than breakfast. Also used walnuts instead of pecans.
curlysue024

Apr 10, 2012

Very tasty!
ferndale52

Mar 27, 2012

moist and light, the streusel bakes into the top so it is easier to eat.
judy_g

Mar 18, 2012

Made for a Bake Sale to benefit MS Awareness Week and they sold very well.I suggested that they heat in microwave for 15 seconds. Thank You for the great recipe
ilka896

Mar 16, 2012

These were absolutely delicious! I think the best muffins I ever made. The bananas are amazing in them. They taste amazing when they are warm. I would definitely recommend this recipe to everyone.
chrisi_star

Mar 16, 2012

They are amazing!!!!!!!! Loved them and super simple! Made 24 standard cupcake size
DorothyShaw

Mar 11, 2012

I just made these muffins and I made them in regular muffin tins and got 1 1/2 dozen and they smelled so good baking that I almost couldn't wait until they were done. The sour cream makes them the best!
LuauGirl

Mar 6, 2012

Can we get the nutrition facts on this recipe so we'll know just how bad it is for us?
tmaston

Mar 6, 2012

Well I am planning on making this recipe this weekend or Friday night for a quick Saturday morning breakfast with scrambled eggs and orange juice. It sounds very good and I believe it will be eaten by my whole household.......yummy!
Etch51

Mar 6, 2012

Can these be frozen for later use?