Banana Walnut Streusel Muffins (The Ones Everyone Asks About)

There’s something about banana muffins that feels like home.

Maybe it’s the way overripe bananas sit patiently on the counter, quietly waiting for their moment. Or how the smell of cinnamon and brown sugar fills the kitchen and makes everyone wander in asking, “What are you baking?”

These banana walnut streusel muffins are one of those recipes I come back to again and again.

They’re not fancy. They don’t need frosting or fanfare. But they are soft, warmly spiced, and topped with just enough crunchy streusel to make them feel extra special.

And fair warning, if you make these once, people will request them forever.

A full batch ready to share… or not. No judgment either way.

Why I Love This Recipe

Here’s what I’ve learned: A good muffin should feel like a little treat, not a dessert pretending to be breakfast.

These muffins strike that balance perfectly.

• Moist banana flavor without being heavy

• A tender crumb that stays soft for days

• Crunchy walnut streusel that makes the top irresistible

• Just sweet enough to feel indulgent, but not over the top

They’re perfect with coffee in the morning, tucked into a lunch bag, or warmed slightly with butter in the afternoon when the day needs a reset.

Banana Walnut Streusel Muffin Recipe

Makes: 12 muffins

Prep Time: 15 minutes

Bake Time: 20–25 minutes

Ingredients

Muffins

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon cinnamon

• ½ cup granulated sugar

• ½ cup brown sugar

• ½ cup unsalted butter, melted and cooled

• 2 large eggs

• 3 ripe bananas, mashed

• 1 teaspoon vanilla extract

• ½ cup chopped walnuts

Streusel Topping

• ¼ cup brown sugar

• ¼ cup all-purpose flour

• ½ teaspoon cinnamon

• 3 tablespoons cold butter, cubed

• ¼ cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease.
   

2. Make the streusel topping: In a small bowl, mix brown sugar, flour, cinnamon, and walnuts. Cut in the cold butter with a fork or your fingers until crumbly. Set aside.
   

3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
   

4. Mix wet ingredients: In a large bowl, whisk together both sugars and melted butter. Add eggs, mashed bananas, and vanilla. Stir until smooth.
   

5. Combine: Gently fold the dry ingredients into the wet mixture. Stir just until combined—don’t overmix. Fold in chopped walnuts.
   

6. Fill muffin cups: Spoon batter into the muffin tin, filling each about ¾ full. Sprinkle generously with streusel topping.
   

7. Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
   

8. Cool slightly and enjoy: Let muffins cool for a few minutes before transferring to a wire rack. Or enjoy one warm—no judgment here.

   
   

A peek inside — soft, banana-filled, and topped with just the right amount of streusel crunch.

A Few Notes From My Kitchen

• The riper the bananas, the better. If they look a little questionable, they’re perfect.

• A light hand with mixing keeps the muffins soft and tender.

• Extra streusel has never ruined anything.

Recipe Credit

This recipe is adapted from The Genetic Chef’s Banana Walnut Streusel Muffins, which you can find here:👉 https://www.thegeneticchef.com/banana-walnut-streusel-muffins/

I discovered her recipe while searching for a banana muffin that felt both cozy and elevated, and it quickly became a staple in my kitchen. Over time, I’ve made it my own, but credit where credit is due—great recipes deserve to be shared and celebrated.