Banana Nut Muffins With Crunchy, Crunch Streusel Topping

Prep Time
Cook Time
Ready In

"These are delightful muffins that always result in a super moist and tender crumb due to the use of vanilla pudding mix. Nuts can either be used in the batter and / or streusel, or if desired, no nuts at all. The streusel topping is out-of-this-world-good which when I came upon this recipe I hit a goldmine of superior streusel quality to most others that I have tried for all these many years. If desired, this recipe can also be used to make 2 loaves as indicated in the method below."

Original is 10-12 servings


  • Serving Size: 1 (245.1 g)
  • Calories 915.3
  • Total Fat - 54 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 128.6 mg
  • Sodium - 842.8 mg
  • Total Carbohydrate - 91.9 g
  • Dietary Fiber - 7.9 g
  • Sugars - 48.5 g
  • Protein - 16.7 g
  • Calcium - 90.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350-degrees-Fahrenheit

Step 2

In a large bowl combine first six ingredients; set aside.

Step 3

In another large bowl, whisk eggs, bananas, oil and vanilla until fully combined.

Step 4

Stir banana mixture into the dry ingredients just until moistened. Stir in nuts if desired.

Step 5

Transfer batter into greased and lightly floured large-sized muffin tins (if desired, use regular sized muffin tins, but note that it will make double the amount and will require a shorter baking time).

Step 6

Top each muffin evenly with streusel.

Step 7

Bake for 30 - 40 minutes or until a toothpick inserted in center comes out clean and streusel is golden.

Step 8

Yields: approximately 16-18 large muffins.

Step 9

Remove from oven and let cool for 8-10 minutes before removing from pans.

Step 10

NOTE: If desired, this recipe also makes two 8 x 4 loaves, but note that cooking time increases to 55 - 65 minutes. If you prefer to make less muffins, this recipe halves easily.

Step 11

Step 12


Step 13

In a large bowl, combine the flour, sugars, salt, and butter in a bowl of a food processor or a stand mixer with paddle attachment.

Step 14

If using a food processor, pulse until the mixture is the texture of coarse crumbs.

Step 15

If using a stand mixer, combine on low speed, until mixture is the texture of coarse crumbs.

Step 16

Drizzle the vanilla over the mixture and either pulse of mix briefly to distribute the vanilla.

Step 17

Add chopped nuts, if using.

Step 18

NOTE: Once done, it is best to place in refrigerator to keep butter as cold as possible. If using streusel soon after it is done, pour streusel in a plastic bag and place it in the freezer to speed up the process.

Step 19

Note that this streusel can be stored in the freezer for up to three months to be used at a later time.


  • Large muffin tins (or regular size, if desired)
  • Or if desired, two 8 x 4 loaf pans

16 Reviews

Elizabeth Ballek

I made this in 4 small loaf pans & your right that is very good streussel on top, gives it a great texture! Very moist, perfect all around!! Thanks


review by:
(22 Jul 2021)


Yum! We love muffins and these pleased our palates this morning! They were super moist and crunchy on top. DH told me "You can make these every week!"


(2 Jul 2021)


These muffins have a great taste and texture that reels you in when you take that first bite! The topping is divine with that perfect amount of sweetness and crunch. Makes a great breakfast choice!


review by:
(3 Oct 2020)

Avery And Maxs Mom

We loved these yummy muffins! Kids each had 2! Loved the crumb topping!


(28 Feb 2020)


To die for streusel topping that set these apart from most other muffins I have made. So delicious and moist!


review by:
(19 Jan 2020)


We loved these muffins, especially the topping!


review by:
(14 Dec 2019)

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