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
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
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Mouez Saidam
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and flavorful as the regular version.
Sadeeq 5556
[email protected]These muffins were easy to make and turned out great. I used a mix of chopped walnuts and pecans, and they were delicious.
Daniel Bartley
[email protected]I love the combination of bananas and pecans in these muffins. They're so moist and flavorful. I'll definitely be making them again.
Mr Zoya
[email protected]These muffins were delicious! I made them for my son's school bake sale and they were a huge hit. I'll definitely be making them again.
Joy Benjamin
[email protected]These muffins were a disappointment. They were bland and flavorless. I won't be making them again.
Deividas Skamarakas
[email protected]I thought these muffins were just okay. They were a little too sweet for my taste and the pecans were a bit too crunchy.
Renee Kistandu
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Your name
[email protected]These muffins are so good, I've made them three times in the past week. They're my new favorite muffin recipe.
Nouman Khan
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and flavorful as the regular version.
Sabrina Sandifer
[email protected]I love the jumbo size of these muffins! They're perfect for a grab-and-go breakfast or snack.
Zamzam Sheekh
[email protected]These muffins were easy to make and turned out great. I used a mix of chopped walnuts and pecans, and they were delicious.
Tasneem Elnazer
[email protected]I'm not usually a fan of banana muffins, but these were really good. The pecans added a nice crunch and the bananas were perfectly ripe.
Niluka Anthony
[email protected]I made these muffins for a brunch party and they were a huge success. Everyone loved them, and I even got requests for the recipe.
Sanusi Teslim
[email protected]These muffins were a hit with my family! They're moist and flavorful, with a perfect balance of banana and pecan. I'll definitely be making them again.