These jumbo bakery style muffins are a quick and easy way to use up those over ripe bananas that we all end up with from time to time. A vanilla crumble topping gives the beloved classic a bit of a twist. Simply delicious and I guarantee they won’t last long!
Bakery Style Bananna Nut Crumble Muffins
- 3 tablespoons of butter, chilled
- 1/4 cup flour
- 1/8 cup white sugar
- 1/8 cup brown sugar
- 1/2 tablespoon vanilla extract
- small pinch salt
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 5 very ripe bananas
- 1 stick of butter softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans
Preheat oven to 350*. Grease and set aside a jumbo sized muffin pan.
To make the crumble topping mix butter, flour, sugar, brown sugar, vanilla, and salt together in a small bowl. Use a fork to blend together until a crumble is formed. Look for about pea sized pieces. Set crumble mixture in the fridge while making the muffins.
In the mixing bowl of a large stand mixer combine flour, sugar, brown sugar butter, baking powder, salt, and cinnamon. Run the mixer for a minute to mix together the dry ingredients before adding the wet ingredients. After mixing add bananas, butter, eggs, and vanilla. Mix until well combined. Pause and scrape down sided of bowl with a rubber spatula at least once and continue mixing.
Fold in pecans.
Distribute batter evenly between the muffin cups. Each cup will be about 3/4 full. Top with a generous spoonful of crumble topping.
Bake on 350* 25 min. or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool for 10 min before removing muffins from the pan. Muffins can be stored in an airtight container for several days, though they probably won't last that long!