Jumbo Banana-Pecan Muffins
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 sour cream
- 3 large eggs, room temperature
- 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
Reviews
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.
Very tasty!
moist and light, the streusel bakes into the top so it is easier to eat.
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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
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.
They are amazing!!!!!!!! Loved them and super simple! Made 24 standard cupcake size
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!
Can we get the nutrition facts on this recipe so we'll know just how bad it is for us?
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!