These Bakery-Worthy Muffins Capture the Very Best of Banana Bread

1. Adjust oven rack to middle position, and preheat oven to 425°F (220ºC). Line a 12-cup muffin pan with paper or silicone liners.

2. For the Walnut Streusel: In a medium bowl, whisk flour, walnuts, brown sugar, and cinnamon together, breaking up any sugar clumps by hand, if needed. Stir in butter until well combined. Set aside.

3. For the Muffins: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg to combine. Set aside. In another medium bowl, whisk together mashed bananas and sour cream. Set aside.

4. In a stand mixer fitted with the paddle attachment, beat brown sugar, butter, oil, and salt on medium speed until fluffy, stopping to scrape down sides as needed, about 1 minute. Beat in egg and vanilla until combined, about 10 seconds. (Recipe can also be prepared in a large bowl with an electric hand mixer.)

5. With mixer on low speed, gradually add flour mixture, alternating with banana mixture in two additions, and beat until nearly combined, about 2 to 3 minutes. Using a rubber spatula, fold in walnuts until just combined. (Do not overmix.)

6. Evenly divide batter between prepared muffin cups (about 1/4 cup per cup). Top each muffin with about 1 1/2 teaspoons Walnut Streusel).

7. Bake 5 minutes. Reduce oven temperature to 375°F (190ºC), and bake until a toothpick or cake tester inserted in center comes out clean, about 10 minutes. Let stand in pan on a wire rack for 10 minutes. Carefully remove from pan; serve warm or at room temperature.

Special Equipment

12-cup muffin pan, muffin liners, stand mixer or hand mixer, toothpick or cake tester, wire rack

Notes

If you don’t feel like making a streusel topping, you can top each muffin with 1/2 teaspoon of Demerara sugar and 1 teaspoon chopped walnuts. Lightly press walnuts into batter, then bake as directed.

Make-Ahead and Storage

The streusel can be made up to 1 day in advance and refrigerated in an airtight container until ready to use.

Once cooled, muffins can be stored at room temperature in an airtight container for up to 3 days or refrigerated in an airtight container for up to 5 days. If refrigerating, let muffins come back to room temperature before serving. Muffins can be gently reheated in a microwave or 325°F (160°C) oven before serving.

Muffins can be frozen for up to 1 month. To freeze muffins, arrange them in a single layer on a 9- by 13-inch rimmed baking sheet. Once frozen, transfer to a zip-top bag. Let muffins thaw in fridge overnight before serving.